I can’t wait to share my favorite vegan potato soup recipe. It’s creamy, loaded with robust flavor and oh so comforting. No dairy, no problem.

bowl of vegan potato soup topped with kale croutons.

This Autumn I’m sharing my family’s fav vegan potato soup recipe. It’s super creamy and actually filling. Potato soup is the ultimate comfort food in cooler weather and this gluten-free potato soup is no exception.

Table of Contents
  1. Vegan Potato Soup Ingredients
  2. Gluten-Free Potato Soup Ingredient Swaps
  3. How to Make Delicious Potato Soup
  4. Crunchy Croutons
  5. Vegan Potato Soup FAQs
  6. More Autumn Soup Recipes
  7. Vegan Potato Soup Recipe

Originally featured in my Autumn Cleanse Guide, this recipe is loved by the Simple Green Smoothies community and will quickly become a staple on your menu as well.

Vegan Potato Soup Ingredients

Here are the superstar ingredients that make this potato soup a cut above the rest:

ingredients for potato soup including: nutritional yeast, cauliflower, kale, sea salt, garlic, leeks, golden potatoes and vegetable stock.
  • Coconut oil: This is my go-to healthy fat for cooking.
  • Leeks: A gorgeous vegetable with a mild-onion flavor.
  • Golden potatoes: Golden potatoes are the creamiest of the bunch.
  • Garlic: Use real, whole garlic for the best flavor and nutritional benefits.
  • Vegetable Stock: Do you know how easy it is to make your own stock?
  • Cauliflower: A not-so-sneaky way to add creaminess and more veggies to my soup.
  • Nutritional Yeast: A cheesy flavor without the dairy!
  • Kale: Used in crunchy kale croutons to perfectly finish off this dinner.

That’s it! I know soups are known to have lengthy ingredient lists, but not this one! I keep it short, sweet and delicious.

Pro Tip: Depending on the type of vegetable stock you use, your final soup may be more yellow (I’m talking cheddar cheese!) or potato-white. Either is fine. It just depends on what’s in that stock.

Gluten-Free Potato Soup Ingredient Swaps

Soup is a wonderful meal idea since you can swap in/out ingredients for what you have on hand. If leeks are hard to find, use a yellow onion instead. While golden potatoes are usually on-hand at my house, use whatever potatoes you want. Cauliflower can be swapped with broccoli (just don’t be alarmed by the color change).

While I love the creaminess this vegan potato soup brings, sometimes I like to switch it up and leave a few potato chunks in the final product. Or add some chopped carrots for something to chew on.

How to Make Delicious Potato Soup

For a successful potato soup, you’ll need a large pot as well as a heat-safe blender (or immersion blender). I love using a ceramic Dutch Oven to sauté the veggies before simmering them into a soup.

how to make gluten free potato soup: sauté the leek and garlic, then add remaining ingredients and simmer until ready. Finally, use an immersion blender to puree soup.
  1. Start by heating the coconut oil or cooking oil of your choice in the large soup pot. Add the chopped leek and a pinch of salt to sauté.
  2. After the leek softens, add the minced garlic and sauté, stirring constantly. Garlic burns easily, so make sure you continue to stir the garlic while it browns to avoid burning.
  3. Since the cauliflower and potatoes will take about the same time to cook, add them both in next along with the vegetable stock. Once the pot is simmering, turn the heat down to keep it on a low simmer until everything is fork-tender. Adding a lid at this stage helps the vegetables soften faster as well as keep the flavors locked in.
  4. Remove the soup pot from the stove and on to the fun part! Check that your blender container can handle hot items (my old Vitamix couldn’t but my new one can), or decide if you want to use an immersion blender. The soup will be hot, so be careful. You may need to add a bit more vegetable stock at this step to help the soup blend nicely and still keep a soup-like consistency.

If I want some potato or cauliflower chunks in my soup, I’ll save a few and add them into the pot after I blend. Then I return the pot to the heat and cook for about ten minutes to soften the veggies. Now on to the best part… the kale croutons!

Crunchy Croutons

showing how to massage kale on tray, then baked kale chips on a tray.

You can enjoy your beautifully fragrant potato soup at this point, but I strongly suggest giving these simple kale croutons a try. They are that good.

  1. While your soup is simmering, tear the kale into large pieces after removing the stems.
  2. Mix with melted coconut oil, Dijon mustard and sea salt until all the leaves are well coated. This gets a bit messy but is worth it.
  3. Bake at 300°F for 20-25 minutes, or until the kale is crispy. My croutons often firm up a bit more after removing from the oven if I keep them on the baking tray for a few minutes. This way I don’t over-cook them.

Topping this gluten-free potato soup with kale croutons keeps out the often inflammatory gluten but also provides quite a lovely burst of flavor.

Vegan Potato Soup FAQs

How do you thicken potato soup without milk?

My vegan potato soup uses cauliflower to make it cream up during blending without needing any dairy.

Should you soak potatoes before making potato soup?

No need! They will cook down nicely in the simmering stock mixture, so pre-soaking is an unnecessary step.

How do you make potato soup creamy?

I use golden potatoes since they are the creamiest variety in my opinion, as well as cauliflower that creams up nicely when blended. Cauliflower adds another vegetable to your soup without adding any overpowering flavors.

hand with spoon scooping out some delicious potato soup with kale croutons.

More Autumn Soup Recipes

I love fresh Autumn produce, and what better way to use them than in warm soups? Here are a few of my go-to recipes this season:

Which one has you searching for the Dutch oven? If you are a soup lover or looking for more ways to add veggies to your meals, then I encourage you to check out my 10-Day Challenge guide. It’s got four seasonal challenges. One is dedicated to soups! It’s a great way to increase your intake of produce. I love it and I hope you do too.

Don’t forget to rate + review this recipe once you’ve made it!

bowl of vegan potato soup topped with crunchy kale croutons.
4.59 from 278 votes

Vegan Potato Soup

You'll never guess there's no dairy in this amazingly comforting vegan potato soup. It's exactly what your next cool evening calls for and can be paired with a simple kale crouton recipe that takes the flavor to the next level.
Prep: 10 mins
Cook: 30 mins
5 mins
Total: 45 mins
Author: Jen Hansard
Course: Soup
Cuisine: Vegan
Serves: 4

Equipment

  • dutch oven
  • heat-safe blender

Ingredients  

For Vegan Potato Soup:

  • 2 tbsps coconut oil
  • 2 leeks white part thinly sliced
  • 4 gold potatoes chopped
  • 4 garlic cloves minced
  • 4 cups vegetable stock
  • 1 ½ cups cauliflower chopped
  • dash sea salt
  • dash ground black pepper
  • dash nutritional yeast

For Kale Croutons:

  • 2 cups kale tough stems removed
  • 1 tbsp coconut oil
  • 1 tsp Dijon mustard
  • ¼ tsp sea salt

Instructions 

  • Heat coconut oil in a large pot, Add the leek and a pinch of salt.
  • Once the leeks start to soften, add the garlic and sauté for 1 minute.
  • Add the vegetable stock, potatoes and cauliflower and bring to a simmer.
  • Cook until cauliflower and potatoes are tender. While the soup is cooking, prepare the Kale Croutons.
  • Remove soup from heat and puree using an immersion blender or standard blender (Use caution when blending-soup will be hot!). If soup is a little too thick, add a little more vegetable stock.
  • Ladle into bowls and top with Kale Croutons. Season with salt, pepper and nutritional yeast.

For Kale Croutons:

  • Tear kale into large pieces.
  • Mix with remaining ingredients.
  • Bake at 300°F for 20-25 minutes or until kale is crispy.

Notes

  • To keep sodium levels lower, use low-sodium vegetable stock (or make your own!).
  • Swap leek with 1 yellow onion.
  • To create a chunkier soup, dice 1 extra potato and 2 carrots. Add to the large pot after blending and simmer the soup for 10 more minutes, or until vegetables are tender to your liking. 

Nutrition

Calories: 284kcal, Carbohydrates: 44g, Protein: 6g, Fat: 11g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1148mg, Potassium: 1038mg, Fiber: 7g, Sugar: 6g, Vitamin A: 4594IU, Vitamin C: 89mg, Calcium: 146mg, Iron: 3mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

About the Author

Jen Hansard

I went from exhausted mama to running across the Grand Canyon, riding & hiking to the top of the tallest waterfall in North America with my kids. How? I fell in love with the smoothies and plant-based meals you can find on my blog.

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Comments

  1. 5 stars
    I was on vacation when this started so I am starting a little late. Love this soup. Will be making it instead of traditional potato soup from now on.

  2. All your soup recipes look very tempting. # 2 and 3 got deleted inadvertently. Please resend #2 and 3 to me.

    Thanks

  3. 5 stars
    Ok. I live in the forest, and the closest town is a 2 hour + drive.
    I went shopping, and the bagger had to go exchange something for me, because it was leaking. The “new” clerk and I were bagging. The bagger came back to finish and I went to pay. The machine had to reject my card three times before it allowed me to swipe it, according to the clerk. So I was distracted and didn’t notice that she didn’t put “her bag” into my cart, so I didn’t have the white onions, cauliflower, carrots, and celery.
    I also didn’t pre-read the recipe, I’m off grid, and I cannot toast the kale (which I substituted for swiss chard from my garden) at night, so it was just cooked, but with my homemade mustard.
    They didn’t have leeks, so I bought scallions.
    Rough start!

    Backstory:
    My son asked for dehydrated sweet potatoes to add to his smoothies to thicken them, so a few days ago I bought 12 pounds of those. I cooked 4 to a pot of water, removed those, added the next 4 – cooked those and removed those, and did it a third time.
    That water became my base.
    It is still great!

  4. 5 stars
    This recipe is wonderful! I will be making this all year long! I can’t believe how thick and creamy it was without any form of dairy or nondairy ingredients! A definite thumbs up and a great way to start my first soup challenge! The kale croutons were also delicious even my dogs liked them! A few chunks fell on the floor and then I couldn’t keep them out of my way. lol

  5. 5 stars
    This recipe is definitely a keeper! Very flavorful and creamy and easy! I blended most of the soup, leaving a few chunks for texture. The kale croutons were a great addition!