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Easy Vegan Potato Soup (+ Instant Pot Method)

Last Updated on October 12, 2023

This creamy vegan potato soup is my favorite soup of all time, packed with wholesome ingredients and bursting with flavor. It’s hearty, filling, and incredibly easy to make!

You can serve it as a main meal with our vegan garlic bread or Focaccia bread. This is the most comforting dinner that everyone will enjoy!

I always crave delicious, warm, and hearty soups when the weather turns chilly, like Vegan Leek Potato Soup and Vegan Corn Soup.

In this blog post, we will share a simple yet delicious recipe that is not only rich and creamy but also budget-friendly.  

Easy Vegan Potato Soup

Craving for a warm, hearty meal but running out of ideas? According to research, a simple to make potato soup can offer all the comfort you need without compromising on your diet.

Warm up with this creamy, comforting potato soup filled with nutritious ingredients! Made with everyday ingredients, you will definitely love this dairy-free and gluten-free potato soup!

Why You’ll Love This Soup Recipe

The reasons why you would love it:

  • This recipe is delicious and is a cost-effective way to stretch your grocery budget. Additional add-on ingredients to make this soup luxurious.
  • The great recipe does not contain flour, so it is gluten-free by nature. 
  • There are different ways to make this recipe. It can be made in either a crockpot, a slow cooker, or a Dutch oven on the stovetop. 
  • It’s an awesome recipe to serve to your whole family on busy weeknights!

Best Potato for Potato Soup?

When there are so many types of potatoes in the produce section, it’s difficult to decide which to choose. Knowing which potatoes are suitable for soup is helpful. Depending on whether the soup is creamy or chunky.

To make delicious soup, I recommend using a starchy potato such as Yukon gold, fingerling, or russet. On the other hand, waxy potatoes like Red and baby potatoes are commonly used in stews and roasts. 

Ingredients

Here’s a handy list of ingredients needed to prepare the flavorful soup:

  • Potatoes – basically you can use any starchy type of potatoes.
  • Yellow Onion Peeled and thinly sliced.
  • Vegetable Broth – I choose low-sodium veg stock because I like to have control of seasoning over my soup. If you don’t have low-sodium (unsalted) veg stock in hand, always taste first before adding more salt to your soup.
  • Coconut Cream or Milk- Full-fat coconut cream gives the soup a rich and creamy taste. You can use coconut milk and other plant-based milk that you like for sure, but it won’t be as creamy as the one with coconut cream.
  • Garlic, mixed herbs (thyme, rosemary, and parsley), bay leaves, and diced vegetables (kale, carrot, peas, and corn kernels).
  • Salt and Pepper
  • Red Pepper Flakes for Garnish (*optional)

Recipe Notes

  • Make sure to chop your potatoes roughly to the same size for even cooking. I recommend 1-inch cubes. Generally speaking, the smaller the cubes, the quicker they will cook through.
  • If you prefer a chunky soup, you can use an immersion blender to roughly blend your soup until potato chunks are still visible. 
  • If you add fresh vegetables like broccoli, cauliflower, or carrots. Ensure they are cut into “small pieces”, and add them at the end, cooking for a further 5 minutes on low heat. Once the potatoes have been puréed, they will easily get burnt on the bottom, so you need to turn the heat to very low with a constant stir. Or Alternatively, boil the fresh veggies in another pot, drain then add to the soup at the end.
  • My favorite brand of coconut cream is Aroy-D, which is guar gum-free. 
  • If you don’t like coconut milk or cream, the following ingredients also work well. You can add a little bit of oat milk, almond milk, cashew milk, or soy milk. Ir to make it even thicker, you can thicken it with cashew cream. 

Step-by-Step How to Make The Soup

There are two instructions, for stove top and instant pot:

Regular cooking instructions:

6 steps of making potato soup

You will need an immersion blender stick or a regular blender to puree the soup at the end.

  1. Peel potatoes, then cut them into roughly 1 inch/2.5cm cubes. Peel and slice yellow onion (and garlic). Heat up oil in a large pot over medium heat and add the onion. Cook the onion until transparent (we don’t want to brown the onion. If it starts getting color, you need to turn the heat down). Add the garlic and cook for another minute until fragrant.
  2. Add diced potatoes.
  3. Pour in low-sodium vegetable broth then add mixed herbs and bay leaves. Stir to combine and bring to a boil then lower the heat and let it simmer. Put the lid on, and let the soup simmer away for 25 minutes.
  4. Use a fork to check if the potatoes are tender. 
  5. Once the potatoes are softened, take out the bay leaves, stir in the coconut milk or cream, and use an immersion blender to blend the soup until smooth with no lumps.
  6. If you use frozen veggies, add frozen diced veggies in, let it cook for a further 1-2 minutes then the soup is ready. Serve with vegan garlic bread or croutons. Enjoy!

Instant Pot Instructions

Here are the Instant Pot instructions to make vegan potato soup:

  1. Start by setting your Instant Pot to ‘Saute’.
  2. Add oil or vegan butter and wait until it turns hot.
  3. Saute onions until soft and transparent, then add the garlic and cook for another 1-2 minutes.
  4. Pour in your vegetable stock next.
  5. Incorporate seasonings like salt, ground black pepper, mixed herbs, and bay leaf at this stage.
  6. Finally, add potatoes to the pot.
  7. Close the lid of your Instant Pot and set it to ‘Manual’ mode.
  8. Adjust the pressure level to high and time to 10 minutes.
  9. Let the soup cook under high pressure for 10 minutes.
  10. Once done cooking, allow a natural release for 10 minutes followed by a quick release.
  11. Remove the bay leaf before you start blending using an immersion blender or a countertop blender until its texture becomes smooth and creamy.
  12. After achieving your desired texture, it’s time to add toppings like mixed vegetables (if you use frozen ones, cook for a further 3-4 mins).

Serving Suggestions for Creamy Vegan Potato Soup

Serving this vegan potato soup is just as delightful an experience as making and eating it. You can make the dining table more inviting and appetizing with these suggestions:

1. Top your smooth, creamy soup with vegan bacon bits for a burst of texture.

3. Sprinkle fresh parsley on top for a beautiful pop of color that also delivers an earthy flavor profile.

4. Use vegan croutons for their satisfying crunch factor, or even smoky tempeh if you’re seeking a unique combination.

6. Introduce some kick to your dish by incorporating sprinkled vegan cheese over it before serving.

Remember, there are no hard rules in serving this hot pot of comfort – feel free to mix and match these suggestions according to your desires!

How to Store Leftovers Effectively

To ensure that your delicious vegan potato soup stays fresh and flavorful, follow these simple steps to store your leftovers effectively:

  1. Cool the soup: Allow the leftover soup to cool completely before storing it. This helps prevent bacterial growth and maintains its quality.
  2. Use an airtight container: Transfer the cooled soup into an airtight container. This will help maintain freshness and prevent any odors from transferring to other food in your refrigerator.
  3. Label and date: Don’t forget to label the container with the name of the soup and the date it was made. This will help you keep track of how long it has been stored.
  4. Refrigerate promptly: Place the sealed container of soup in the refrigerator within two hours of cooking. Keeping it chilled at temperatures below 40°F (4°C) helps inhibit bacterial growth.
  5. Maximum storage time: Leftover vegan potato soup can be stored in the fridge for up to 3 days without compromising its taste or texture.

How To Reheat 

To reheat vegan potato soup, start by transferring the desired amount of soup into a microwave-safe bowl.

Cover the bowl with a microwave-safe plate or microwave-safe plastic wrap to prevent splatters. Microwave on high for 2 minutes, then carefully remove the bowl from the microwave and stir the soup. This will ensure even heating and prevent any cold spots.

Place the bowl back in the microwave and continue heating in 1-minute intervals, stirring in between each interval, until the soup is heated through. Be careful not to overheat the soup, as this can cause it to become too thick or even burn.

Alternatively, you can reheat the soup on the stovetop. Transfer the soup to a saucepan and heat over medium-low heat, stirring occasionally, until heated through.

Once the soup is thoroughly heated, ladle into bowls and serve with your favorite toppings, or enjoy it as is. 

Additional Vegan Recipes Featuring Potatoes

Vegan Potato Salad: A refreshing and tangy salad made with boiled potatoes, crispy veggies, and a creamy vegan dressing.

Scalloped Potatoes: Thinly sliced potatoes seasoned with herbs, spices, and olive oil, then baked until golden and crispy.

Vegan Loaded Baked Potatoes: Baked potatoes topped with vegan cheese, plant-based sour cream, chives, and your favorite toppings like sautéed mushrooms or vegan bacon bits.

Vegan Mashed Potatoes: Creamy mashed potatoes made with non-dairy milk, vegan butter, and plenty of seasoning for the perfect side dish.

Sauteed Sweet Potatoes: Crispy oven-baked fries made from sweet potatoes that are seasoned to perfection. Serve them as a snack or alongside your favorite burger or sandwich.

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FAQs – Reader Interactions

1. Are there any dietary restrictions for this recipe?

This comforting soup is gluten-free and nut-free making it perfect for different diets. It’s also topped with vegan sour cream as a dairy-free alternative!

2. Can I find variants of other vegan soups that cater to my vegan preferences?

Absolutely! Different recipes like Vegan Tortilla Soup or Easy Tomato Tofu Soup.

3. Can I freeze the leftover soup for later use?

Definitely! This yummy dish not only warms your tummy but also works as a freezer-friendly meal prep idea for your rainy days or quick appetizers.

More Vegan Soup Recipes

Moer Vegan Potato Recipes

a close shot of 4 ingredient potato soup

Vegan Potato Soup Recipe (+ Instant Pot Method)

Craving a creamy and satisfying meal? Try our quick and easy vegan potato soup recipe, including a time-saving Instant Pot version.
5 from 26 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 385kcal
Author: SHU-CHUN

Ingredients

  • 2 tbsp Olive Oil
  • 2 lb Potatoes approx. 1kg
  • 3 ea Small Yellow Onion sliced, approx. 12.5 oz
  • 1 tbsp Minced Garlic
  • 4 cup Vegetable Broth low-sodium (salt-reduced)
  • cup Coconut Cream (Note1) or coconut milk
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 1 tsp Mixed Herbs
  • 2 ea Bay leaves
  • 2 cup Frozen mixed veggies (Note 2) small diced

Instructions

METHOD ONE: REGULAR COOKING INSTRUCTIONS (STOVE TOP):

  • Peel potatoes, then cut them into roughly 1 inch/2.5cm cubes. Peel and slice yellow onion (and garlic). Heat up oil in a large pot over medium heat and add the onion. Cook the onion until transparent (we don’t want to brown the onion. If it starts getting color, you need to turn the heat down). Add the garlic and cook for another minute until fragrant.
  • Add diced potatoes.
  • Pour in low-sodium vegetable broth then add mixed herbs and bay leaves. Stir to combine and bring to a boil then lower the heat and let it simmer. Put the lid on, and let the soup simmer away for 25 minutes.
  • Use a fork to check if the potatoes are tender. 
  • Once the potatoes are softened, take out the bay leaves, stir in the coconut milk or cream, and use an immersion blender to blend the soup until smooth with no lumps.
  • If you use frozen veggies, add frozen diced veggies in, let it cook for a further 1-2 minutes then the soup is ready. Serve with vegan garlic bread or croutons. Enjoy!

METHOD TWO: INSTANT POT INSTRUCTIONS

  • Start by setting your Instant Pot to ‘Saute’.
  • Add oil or vegan butter and wait until it turns hot.
  • Saute onions until soft and transparent, then add the garlic and cook for another 1-2 minutes.
  • Pour in your vegetable stock next.
  • Incorporate seasonings like salt, ground black pepper, mixed herbs, and bay leaf at this stage.
  • Finally, add potatoes to the pot.
  • Close the lid of your Instant Pot and set it to ‘Manual’ mode.
  • Adjust the pressure level to high and time to 10 minutes.
  • Let the soup cook under high pressure for 10 minutes.
  • Once done cooking, allow a natural release for 10 minutes followed by a quick release.
  • Remove the bay leaf before you start blending using an immersion blender or a countertop blender until its texture becomes smooth and creamy.
  • After achieving your desired texture, it’s time to add toppings like mixed vegetables (if you use frozen ones, cook for a further 3-4 mins).

Notes

(Note1) – If you don’t like coconut milk or cream, the following ingredients also work well. You can add a little bit of oat milk, almond milk, cashew milk, or soy milk. Ir to make it even thicker, you can thicken it with cashew cream.
(Note2) – If you add fresh vegetables like broccoli, cauliflower, or carrots. Ensure they are cut into “small pieces”, and add them at the end, cooking for a further 5 minutes on low heat. Once the potatoes have been puréed, they will easily get burnt on the bottom, so you need to turn the heat to very low with a constant stir. Alternatively, boil the fresh veggies in another pot, drain then add to the soup at the end.

Nutrition

Calories: 385kcal | Carbohydrates: 41g | Protein: 7g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 861mg | Potassium: 968mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3421IU | Vitamin C: 38mg | Calcium: 43mg | Iron: 3mg

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