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Nothing says comfort food like this Loaded Vegan Potato Soup. It’s the perfect cozy soup for lazy days or cold winters and is a go-to recipe when I’m craving something rich and creamy. Load it up with your favorite baked potato toppings and dig in.

Why You’ll Love This Recipe

An easy one-pot meal. The last thing anyone wants after a long day is having to wash a bunch of dishes. This vegan potato soup comes together in one large pot and is as quick to make as it is quick to clean up.
Smaller portion size. If you’re cooking for a smaller family or just for yourself, this soup recipe is perfect for you. It makes 2-3 servings, depending on the person!
Equally delicious the next day. The best thing about vegan soup recipes is they almost always taste even better the next day. Just like my Vegan Potato Leek Soup, this vegan potato soup will keep for a few days and can be quickly reheated for a hearty lunch.

Key Ingredients and Substitutions

Vegan butter – The start of any roux. For the most flavour, I’d recommend using salted vegan butter. If using unsalted butter, you may need additional salt to taste. If needed, you can likely use olive oil or another neutral oil, too.
Flour – Either all-purpose flour or gluten-free flour can be used. Avoid using single gluten-free flours such as oat flour, coconut flour or almond flour. These flours absorb liquid differently from a flour blend and will likely make your roux too thick.
Non-dairy milk – Any plain, unsweetened vegan milk can be used in this creamy potato soup. The creamier your milk, the richer your soup will be.
Potatoes – I recommend using peeled, scrubbed Yukon gold potatoes. They’re the classic choice for potato soup because they’re creamier than russet potatoes and less waxy than red potatoes.
Broth – I used a full sodium vegetable stock. If you prefer a low sodium soup, low-sodium vegetable broth is a good option.
Vegan sour cream or cream cheese – This is optional, but creates the best creamy base and texture and takes this soup to the next level.

How to Make Loaded Vegan Potato Soup

Start by making a roux. In a large soup pot, add the butter. Once melted, sprinkle in the flour and stir to combine.
Slowly add non-dairy milk. Stir as you pour, allowing the mixture to thicken as you go while remaining smooth.
Add potatoes and bring to a boil. If your soup base appears too thick, add up to 1 cup of vegetable stock. Continue to cook until the potatoes are fork tender and the soup is thick and creamy.
Spoon in vegan cream cheese or vegan sour cream. I typically use a store-bought version, but there are tons of homemade versions online. Check out this helpful guide of the Best Dairy-Free Sour Cream Brands + a Recipe to Try made from cashews.
Season with salt, black pepper, and green onions. Give it one more stir until well combined.
Serve. This vegan potato soup is delicious served with some of my favorite toppings like vegan cheese shreds, coconut bacon or alternative vegan bacon bits, and extra green onion.

Ideas for Serving

This chunky potato soup is a quite rich and filling main dish, but if you want to offer your guests a few vegan side dishes as well, the Best Vegan Garlic Bread, Fresh Everything Bagel Bread, or a simple Broccoli Salad would be delicious!

You can also serve with additional toppings such as red pepper flakes for a bit of heat, nutritional yeast, a dollop of vegan sour cream, and fresh herbs such as flat-leaf parsley. Don’t be afraid to make this potato soup your own.

How to Store

Transfer leftover potato soup to an airtight container and allow to cool to room temperature. Once cooled, cover tightly and store in the fridge for up to 5 days. Freezing this creamy soup is not recommended.

Recipe FAQs

Can I make this vegan potato soup recipe in the Instant Pot or slow cooker?

I have not tested this recipe in a pressure cooker or crockpot and unfortunately can’t recommend it. If you are interested in vegan Instant Pot recipes, try my Instant Pot Creamy Tomato Pasta, Instant Pot Veggie Macaroni, or my Vegan Instant Noodle Sriracha Mac.

I prefer my potato soup to be completely smooth. Can I blend this soup using an immersion blender?

An immersion blender or hand blender can over blend the potatoes and make the soup a gluey consistency. Instead, I’d recommend mashing the soup with a potato masher until the potatoes are uniform and creamy.

What is the best plant-based milk for creamy soups?

This is really personal preference, but a creamy vegan milk such as oat milk, soy milk, or even light coconut milk if you don’t mind a faint coconut flavour. Almond milk will even work, but it is on the thinner side, especially when store-bought. No matter which milk you choose, make sure it is completely unsweetened. Sweetened or flavoured milks will affect the flavour of your savory soup negatively.

How do you thicken potato soup?

If you find that your potato soup is too thin, stir a flour slurry in until your soup is thickened to your desired consistency. Keep in mind that the soup will continue to thicken as it cools, too.

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