As an Amazon Associate I earn from qualifying purchases.
Cozy, creamy, satisfying, and loaded with veggies—this easy vegan potato soup is the ultimate comfort food. It is wonderfully velvety, with zero dairy needed!
Why You’ll Love This Potato Vegetable Soup
This cozy vegan potato soup recipe is soup-erior in every way, combining the silky comfort of this creamy potato leek soup with a hearty mix of vegetables for extra flavor, texture, and nutrients. It’s ultra creamy and velvety—without a single drop of dairy or a roux—thanks to the magic of blended potatoes (just like my vegan corn chowder, FYI!).
Made with just 10 simple, budget-friendly ingredients, this potato vegetable soup is naturally gluten-free, dairy-free, and 100% plant-based. It’s the perfect fridge-cleanout meal, adaptable with whatever veggies you have on hand. Plus, just like my vegan broccoli potato soup and lentil potato soup, it’s a family-friendly, feel-good meal that’s nourishing, satisfying, and cozy enough to enjoy anytime you’re craving comfort.
The Ingredients
Please refer to the recipe card for the full list of ingredients and substitutes.
What Are The Best Potatoes For Vegetable Soup?
Since this potato and vegetable soup is partially blended, use all-purpose potatoes like creamy, ‘buttery’ Yukon Golds or slightly starchy potatoes like Russet potatoes.
Avoid waxy potatoes – they hold their shape and won’t blend as smoothly; better for chunky soup.
Recipe Variations
- Root veggies: Add creaminess and depth to creamy vegan potato soup with parsnips, sweet potato, butternut squash, pumpkin, etc.
- Other vegetables: i.e. cauliflower, broccoli, peas, corn, mushrooms, bell pepper, frozen mixed vegetables, green beans, kale, spinach, cabbage, etc.
- Pulses: Add heartiness (and protein!) with white beans, chickpeas, or red lentils.
- Vegan cheese: Add nutritional yeast (how to use nutritional yeast) for subtle ‘cheesy’ flavor, or use vegan cheddar cheese.
- Seasonings: Add depth with smoked paprika, nutmeg, thyme, rosemary, etc.
- Creamier: Add a splash of coconut milk, cashew cream, or silken tofu.
- Vegan meat: Like vegan sausage or vegan tofu bacon.
How to Make Vegan Potato Soup
Step 1: First, dice the onion, slice the leek, carrots, and zucchini, mince the garlic, and chop the peel (optional!), then chop the potatoes into ½-inch cubes. Heat the oil (or ¼ cup broth) in a heavy-based saucepan over medium-high heat.
Step 2: Sauté the onion, leek, carrot, zucchini, and garlic until they begin to soften (3-5 mins). Stir in the broth, potatoes, lemon juice, sriracha (if using) and black pepper. Reduce to medium-low heat and simmer for 30 minutes or until the vegetables are tender.
Step 3: Remove the vegetable and potato soup from the heat and use an immersion blender/ stand blender (in batches if needed) to puree ½-¾ of the soup. Stir well, taste, and adjust any seasonings, then serve. Enjoy!
FAQs
Not if you don’t want to – the peel adds fiber, but may be noticeable.
Sure! Potatoes can become a little grainy once thawed, but it works fairly well for this partially blended potato soup with vegetables.
Sauté the aromatics/veg first, then cook everything in the crock pot on LOW for 6–8 hours or HIGH for 3–4 hours. Season and blend the leek potato vegetable soup to your desired consistency.
Pro Recipe Tips
- Avoid waxy potatoes: Use all-purpose or slightly starchy potatoes for creaminess.
- Adjust the texture: The more you blend, the thicker and creamier it will taste. Add a little more water/broth if the vegan potato soup becomes too thick.
- For a thinner/thicker soup: Adjust the amount of broth.
- Make enough for leftovers: This vegan potato soup tastes even better on day two.
Serving Suggestions
- Toppings: Like croutons, fresh herbs (parsley, chives, green onion), fried shallots, vegan tofu bacon, toasted nuts/seeds, crispy baked kale chips, a swirl of vegan cream/sour cream, etc.
- Bread: Like a buttered easy vegan dinner roll, crusty slice of bread, easy vegan garlic bread, vegan focaccia bread, quick and easy vegan biscuits, sweet potato cornbread, a vegan grilled cheese, etc.
- Salad: A lightly leafy side salad, roasted beet and kale salad, cucumber dill salad, apple cucumber salad, etc.
Storage Instructions
Fridge: Store the creamy potato vegetable soup in an airtight container for 4-5 days.
Freezer: In a freezer-safe container/Ziplock/Stasher, Souper cubes, or a silicone muffin tray for up to 3 months. Then, thaw in the refrigerator overnight.
Reheat: Microwave in 30-second bursts, stirring between, or warm on the stove over low heat. Add broth/water if needed.
Other Vegan Soup Recipes to Consider….
“If you tried this vegan potato soup (with vegetables) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Potato Soup (with vegetables)
Equipment
Ingredients
- 2 tablespoons neutral oil
- 1 large yellow onion diced
- 3 leeks sliced
- 4 garlic cloves minced
- 3 carrots thinly sliced
- 3 celery stalks sliced
- 1 large zucchini chopped
- 8 cups vegetable broth
- 6 medium potatoes chopped
- Juice of 1 small lemon 2
- 2 tablespoons of sriracha to taste (optional)
- Black pepper to taste
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion, leeks, garlic, carrots, celery, and zucchini. Stir and sauté until the vegetables begin to soften.
- Pour in the vegetable broth, then add the potatoes, lemon juice, sriracha (if using), and black pepper. Reduce the heat to medium-low and let simmer for about 30 minutes, or until the vegetables are tender.
- Use an immersion blender to puree about ⅔ of the soup, leaving some chunks for texture. If using a regular blender, work in batches, then return the blended soup to the pot.
- Adjust seasoning to taste and serve warm.
Notes
- Avoid waxy potatoes: Use all-purpose or slightly starchy potatoes for creaminess.
- Adjust the texture: The more you blend, the thicker and creamier it will taste. Add a little more water/broth if the vegan potato soup becomes too thick.
- For a thinner/thicker soup: Adjust the amount of broth.
- Make enough for leftovers: This vegan potato soup tastes even better on day two.
Nutrition
Additional Info
![completed Quick Mexican Bean Soup [Stove + Crockpot] in a bowl against a light background](https://plantbasedonabudget.com/wp-content/uploads/2023/02/Classic-Bean-Soup-11-378x378.jpg)
I left the courgette out as I forgot to get it in the shop.
Absolutely delicious soup and super easy.
I added a splash of milk and crème fraiche. Yum!
So glad you enjoyed this tasty soup!
Greetings,
Handling Leeks:
Do you chop the green and the white parts together?
If not, how do you handle each part?
Kind Regards,
Liviu
It’s up to you as the entire leek is edible. You can cut off the bulk of the green side and then the root side and the slice from there! Enjoy 🙂
Thank you – was absolutely delicious!
So glad you enjoyed the soup! It sure is a delicious one!