Vegan Potato Soup (with vegetables)

4.61 from 56 votes

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!

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 214kcal

Author: Toni Okamoto

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