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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.
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
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:
- 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. You can also use them in my Vegetarian Shepherd’s Pie if you have extras.
- 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.
Step 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.
Step 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.
Step 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.
Step 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
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.
Step 1: While your soup is simmering, tear the kale into large pieces after removing the stems.
Step 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.
Step 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
My vegan potato soup uses cauliflower to make it cream up during blending without needing any dairy.
No need! They will cook down nicely in the simmering stock mixture, so pre-soaking is an unnecessary step.
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.
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:
- Tortilla Soup: This surprising soup is fun to make and enjoy with the toppings of your choice.
- Vegetable Noodle Soup: My take on a plant-based chicken noodle soup. All the flavor without the meat.
- Creamy Tomato Soup: The perfect soup for kids and adults alike, loaded with veggies.
- Carrot Ginger Soup: Probably my favorite lunch soup!
Don’t forget to rate + review this recipe once you’ve made it!
Vegan Potato Soup
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.
Equipment
- dutch oven
- heat-safe blender
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.
I was surprised how much we loved this. Just the soup was good, a potato soup – but when we put the kale chips on top it took it to a whole new level. We will definitely be making it again.
Very good. I would puree only half of it next time so it is chunkier. Loved the kale croutons.
I agree…give it some texture.
My husband really loved this soup. It was a little bland for me but he went back for it a second time, so it will go into the soup rotation. Kale crisps make it pretty in the bowl.
When I tasted the soup after making it I thought it was good. However after making the Kale Chips, it went to excellent. An easy to make soup even for a novice like me. I purred half the soup and left the other half chunky. I miked them both together. Very filling one bowl was plenty.
Soup had good flavor but the kale croutons stole the show, crunchy with a nice seasoning to really give the bang the soup needed. Will definitely make again.
One of my favorite soups of all time – can’t believe it’s so creamy without any dairy. Great also if you’re on a budget.
My husband and I found this soup okay but only okay. Actually, I was disappointed. Maybe my expectations were too high. It was extremely bland. The kale croutons were very good – an unexpected pleasure.
I would have appreciated it if the recipe had given a weight for the amount of potatoes to use. “ Four potatoes “ is too vague. Large potatoes? Small potatoes?
yes! same here, i didnt know how many potatoes, some golden potatoes are small, medium or large 🙁
Hi Sandra, great question! I would recommend using about 1 cup of potatoes per 1 potato. So, if a recipe calls for 2 potatoes, I would add about 2 cups of chopped potatoes. It’s kind of a medium sized potato. 🙂
Made this with sweet potatoes. Turned out pretty good!
This is a family fav. I like to add in 1 extra potato and then pull those chunks out before pureeing so I get some bite sized pieces. And those kale chips! So good.
Yummmmy!!! I started the 10 day challenge – I even bought the full challenge book (and the simple green cookbook) ahead of time and so glad I did! I just got back from vacation (with a couple extra pounds and a cold…) I’ve never been so happy eating a soup in my life! And this morning I’m already back to my normal weight!
The soup was delicious . I used muy Vitamex immersion blander , that I
bought few weeks ago
Pretty good. I think I’d enjoy some pieces of potato rather than all puréed, but otherwise good!
Very tasty and satisfying. We served it with fresh baked bread. Left overs were frozen into 2 cup portions for lunches later in the week.
This soup was hearty and delicious. Easier to make than I anticipated and a great fall soup! Would have been good with added ham or chicken.
The kale croutons were a really unexpected treat!
We were a bit disappointed in the lack flavor, the only flavor was from the leeks. The kale was a good addition.
Super creamy and delicious! Really loved the fun Kale Croutons for the top as well as the Nutritional Yeast- something unique and tasty on top of the soup, definitely worth the extra step!
My husband loved it. I found the leek too strong. I dislike onion so I reduced the leek from two to one but I would reduce it further. I loved the addition of the cauliflower and the increased nutritional value.