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. 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.

Chopped leek in a soup pot

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.

garlic being added to a pot with chopped leek

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.

Adding broth to pot with potatos and cauliflower

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.

Blending vegan potato soup with a mixer

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.

Shredded kale on a sheet pan

Step 1: While your soup is simmering, tear the kale into large pieces after removing the stems.

Shredded kale being massaged

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.

Crispy flakes of baked kale on a sheep pan

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

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.
4.62 from 340 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 minutes
Cook: 30 minutes
5 minutes
Total: 45 minutes
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!

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Rating




Comments

  1. Great paring between the soup and the kale croutons. My 7 year old asked for seconds!

    1. Hi Manuela! Love that your kiddo is asking for more, we love a good kid-friendly recipe!

    1. Hi Carol! The Kale Croutons are the real star of this show!

  2. Just finished making and consuming. Delicious! Even on a 90 degree day. Luckily the house was cool. 🙂 Don’t skip the kale “croutons.” I started not to bother, but had a large bag due to another recipe. They made the soup even better.

    1. Hi Kim! I’m still getting hottt weather as well, can’t wait to make these when the weather cools off!

  3. 5 stars
    A good start on day 1 of the challenge! Very creamy & delicious. Love the touch of nutritional yeast (big fan!).

    1. Hi Yayoi! So glad day 1 is off to a great start, great things to come!

  4. This is my absolute FAVORITE comfort soup! I love the kale croutons in it as well. A definite winner!

    1. Hi Becky! It’s a fave at my house too, such a great recipe for Fall!

  5. 5 stars
    Delicious and creamy! I switched out the kale for swiss chard. I made orzo on the side and put the soup over it

    1. Hi Sydney! Yumm!! That sounds delish, so glad you enjoyed it and made it your own!

  6. 5 stars
    This is a tasty soup! Many of these soups are the first time trying or making it. I would recommend this one.

    1. Hi Danielle! Thanks for the recommendation, so glad you’re enjoying the Soup Challenge!

  7. This soup was delish, my husband an I enjoyed it with some toasted bread. Pretty easy to make also.

    1. Hi Olga! So glad you and your husband enjoyed the potato soup, keep coming back for more recipes!

  8. 5 stars
    I have never liked potato soup, but thought I’d give this try – I really liked it!

    1. Hi Jennifer! Thanks so much for giving this one a go, even if potato soup isn’t your favorite!

  9. 5 stars
    I love this soup. I followed the suggestion to leave some of the potatoes whole to add a chunkier texture. I took some out before blending. I also used low sodium bone broth and an onion instead of leeks. Very filling and comforting!

    1. Hi Beth! That suggestion was a great one, especially if you like a chunkier texture!

  10. 4 stars
    Definitely had to add salt, pepper and yeast at the end but it was good and I enjoyed the kale croutons. Never used kale in that way before and will definitely try it again. I was hungry and forgot to take a picture.

    1. Hi Joan! The Kale Croutons really make this recipe special!

  11. 5 stars
    I forgot to remember that I had chicken broth instead of vegie. It was great. Next time I will make it with the veggie broth.. All other instructions followed.

    1. Hi Mary Ann! No worries on using chicken broth this go round, I’m sure it turned out great regardless.

  12. 5 stars
    This soup was delicious! The kale croutons were a pleasant addition. I didn’t think they would be so good. This recipe is going in the drawer for when cooler weather hits. ❤️

    1. Hi Lori! Thanks for the awesome review, the kale croutons are the cherry on top right?!