This easy Vegan Potato Soup is magnificently rich and creamy, without the cream! Made with potatoes, cauliflower, and two special ingredients that make it taste “cheesy,” it’s some of the best baked potato soup I’ve ever eaten!
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This simple vegan soup recipe is exceptionally comforting, nutritious, and healthy.
Don’t overlook the humble potato.
Cooking a big pot of soup on the weekend sets you up for your best life.
I don’t know about you, but my “best life” soup is thick and creamy, tastes decadent, and is healthy too.
This vegan potato soup recipe check all of the boxes, no butter, cream, or cheese required.
While I love my Instant Pot Potato Soup, I especially love that this recipe is simple enough to make on your stovetop.
Start it when you get home tonight, and you’ll be in tasty business in no time.
5 Star Review
“Delicious, creamy, AND healthier version of a comfort soup.”— Gina —
A Creamy Soup without Cream
When you are eating soup several days a week, it’s nice to have nutritious options.
Skipping heavy cream and cheese doesn’t mean your soup can’t taste fabulous!
To thicken soup and make it taste rich without dairy:
- Use raw cashews in lieu of cream. Blended raw cashews are silky in texture, add body to a soup, and provide healthy fat to make it satisfying. You can’t taste them!
- Don’t use too much liquid. You can always add more vegetable broth to slowly reach the level of thickness you desire. But once you add too much, it’s nearly impossible to take it away.
- Generous amounts of vegetables. Don’t hold back on the potatoes and cauliflower. The more solid vegetables you start with, the thicker your purée will be.
How to Make Vegan Potato Soup
The simple ingredients in this soup are impactful and make a big difference in its complexity.
You’ll be astounded at the way small additions (like the soy sauce and lemon juice) give you phenomenal results.
I also love how many vegetables are in this soup.
It tastes like a better version of a classic baked potato.
Plus, once the cauliflower and carrots are puréed, they disappear, and the vegetable skeptics are none the wiser.
- Potatoes. You can use russets or Yukon gold potatoes here. Potatoes are a wonderful source of antioxidants, vitamin C, and potassium.
- Cauliflower. This recipe uses half cauliflower + half potatoes but tastes just as creamy as if you used all potatoes because the cauliflower is so mild. Plus, cauliflower contains many of the vitamins and minerals you need (like being high in vitamins C, K, and B6) and it offers fiber and antioxidants.
- Carrots. They give the soup a beautiful orange color while also being packed with beta-carotene, biotin, and potassium. (If you love carrots, don’t miss this Roasted Carrot Soup).
- Cashews. Blended cashews make the soup thick and rich and add healthy fats to make the soup taste satisfying. Plus, since the cashews are blended smoothly, this recipe even pleases those cynical about the sight of nuts.
- Soy Sauce + Smoked Paprika + Lemon Juice. These unexpected, impactful additions are truly what makes the soup special and so DELISH!
- Soak the cashews in water (this makes them easier to blend).
- Sauté the onion, carrots, and celery.
- To the veggies, stir in the garlic, potatoes, and cauliflower. Cook until the potatoes are fork-tender.
- Pour in the broth, soy sauce, and spices. Let simmer for 15 to 20 minutes.
- Drain the cashews, and add them to a blender. Pour in part of the soup (fill the blender about halfway), and blend until smooth. Return the blended soup back to the pot. Repeat with the remaining soup ingredients.
- Once all of the soup is back in the pot, add the nutritional yeast and lemon juice. Serve warm with desired toppings. ENJOY!
- To Store. Refrigerate potato soup in an airtight container for up to 5 days.
- To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. Soup may also be gently warmed in the microwave.
Meal Plan Tips
- Peel and chop the potatoes up to 1 day in advance, and store them in a bowl of cold water in the fridge.
- Chop all other vegetables up to 1 day in advance, and store them in separate airtight storage containers in the refrigerator.
Recommended Tools to Make this Recipe
- Blender. It is better to make this vegan potato soup with a high-powered blender like a Vitamix (this one is ideal); if your blender isn’t as powerful, you may need to blend the cashews for longer. (This more economical blender is also great.)
- Dutch Oven. The perfect vessel for making soups on the stovetop.
- Ladle. My favorite tool for transferring soups to bowls and storage containers.
Easy vegan potato soup is the rich and creamy hero we all need to feel cozy this winter season (along with this Vegetarian Chili!).
Frequently Asked Questions
Potato soups can become grainy once frozen and thawed, so I don’t recommend freezing this soup (or if you do, be aware of the texture change).
If you need to freeze it, store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
**Not Tested** If you’re looking to make this a high-protein vegan potato soup, you can try adding 1 can of cannellini beans to the soup before blending. Additional vegetable broth may need to be added since the beans will likely thicken the soup. A crumble of tempeh or seitan bacon would also be a great way to add a smidge of extra protein too.
No. While non-dairy milk, like cashew milk, is great in most vegan recipes, for this creamy vegan potato soup, whole cashews are best since they give the soup body and richness that cashew milk alone won’t do.
We prefer this soup puréed entirely to keep it smooth and extra thick. If you prefer a vegan chunky potato soup instead, simply don’t purée it a second time after the cashews are added.
Vegan Potato Soup
- ½ cup raw cashews
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion diced
- 3 medium carrots peeled and diced
- 3 celery stalks diced
- 3 cloves minced garlic about 1 tablespoon
- 1 ½ pounds russet potatoes about 3 medium or 2 large, peeled and cut into ¾-inch dice
- 1 medium head cauliflower cut into florets
- 4 cups low sodium vegetable broth
- 2 tablespoons low sodium soy sauce
- 2 teaspoons smoked paprika
- 3/4 teaspoon kosher salt plus additional to taste
- 1/4 teaspoon ground black pepper plus additional to taste
- 1/4 cup nutritional yeast optional; will give the soup a “cheesy” note
- 1 tablespoon freshly squeezed lemon juice
- For topping: chopped green onions or chives tempeh bacon, croutons, vegan sour cream, or vegan cheese shreds
- Place the cashews in a medium bowl and cover with room-temperature water. Let them soak while you prepare the rest of the soup.
- In a Dutch oven or large soup pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 3 minutes.
- Stir in the garlic. Then, stir in the potatoes and cauliflower. Saute until the potato chunks soften slightly, about 8 minutes.
- Add the broth, soy sauce, paprika, salt, and pepper. Bring to a steady simmer.
- Let the soup simmer until the potatoes and cauliflower are tender, about 15 to 20 minutes.
- Drain the cashews and place in a high-powered blender or a food processor fitted with a steel blade. Ladle in several scoops of the soup (be careful to only fill the blender about halfway, however, as hot soup can splatter). Puree until smooth, then transfer back to the soup pot.
- Puree the rest of the soup, either by transferring it to a blender in batches or with an immersion blender. Return all of the soup to the pot, then stir in the nutritional yeast and lemon juice.
- Taste the soup and adjust the salt and pepper as desired. The amount of salt you need will vary based on the broth you use. Serve hot, topped with chopped green onions, tempeh bacon, and/or croutons as desired.
- TO STORE: Refrigerate potato soup in an airtight storage container for up to 5 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat.
- TO FREEZE: Potato soups can become grainy once frozen and thawed, so I don’t recommend freezing this soup.
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