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    Home » Recipes » Soup Recipes

    Creamy Vegan Potato Soup

    Published on January 22, 2020 by Kate, Updated on January 24, 2023 - 5 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    overhead shot of vegan potato soup on a wooden slab with text overlay for pinterest

    Need something yummy to warm your soul?  This creamy and delicious vegan potato soup whips up in just a few minutes and is rich and satisfying with just a little kick of spiciness!

    side overhead closeup shot of creamy vegan potato soup in a bowl with green scallions nearby

    How to make Creamy Vegan Potato Soup:

    • Start by sautéing the onions, garlic, carrots, and margarine with a pinch of salt over low heat until onions are mostly clear (avoid browning) (Photo 1).
    • Then add water, McKays Vegan Chicken seasoning (or other vegetable bouillon equivalent) and potatoes (Photo 2). (Using diced potatoes and whole potatoes makes it so that you can easily save a few for small dices to add texture to the soup later. If the potatoes are quite large, you may want to cut them in half in order to get them cooked!)
    • Bring to a boil, then reduce heat to a simmer and cook soup for approximately 10 minutes or until fork tender. (Now remove whole potatoes from the pot and set aside.)
    • Now add ground cayenne pepper and vegan cream cheese (Photo 3). Blend with a hand immersion blender in the pot or in traditional blender in smaller batches (Photo 4). Dice remaining whole potatoes and add to blended soup. Taste test for salt. Serve!

    process shots showing the veggies being sautéed, potatoes diced and cooked in veggie broth, and soup being blended with vegan cream cheese added

    More pureed vegan soups: Vegan Sweet Potato Soup

    What helps make amazing soup?

    Bottom line, one of the most important ingredients in almost any soup is the broth!  A lot of store-bought vegetable broths lack flavor (understatemnet of the year, right?!!!)  Two of my favorite soup stock bases are Better than Bouillon Vegetable Base (found in many grocery stores) or McKay’s Vegan Chicken Seasoning.  I also make my own Vegan Chicken Broth Powder that is also yummy and sodium adjustable.

    closeup shot of spoonful of potato soup showing texture of potato chunks in creamy soup base

    Leftover vegan potato soup

    If you don't eat all this soup up in one go, don't worry.  Save it for later!  It'll last up to a week and also freezes in individual servings for up to three months!  Just be sure to avoid boiling it when rewarming to prevent a curdled type texture.

    Related recipe: Vegan Parsnip Soup

    Garnishes for creamy vegan potato soup

    Add some homemade vegan bacon bits, sliced scallions, and vegan cheddar cheese shreds!  Super yum!

    No vegan cream cheese on hand?

    An equal amount of vegan sour cream or coconut cream (the thick stuff on the top of a chilled can of full fat coconut milk!) also work great!

    overhead pretty shot of vegan potato soup on a wood slab with garnish of scallions

    Other favorite soup recipes:

    • Vegan Minestrone Soup
    • Vegan Chicken Noodle Soup
    • Best Vegan Taco Soup
    • Quick and Creamy Vegan Lentil Soup
    • Vegan Corn Chowder (family favorite)

    If you’ve tried this Creamy Vegan Potato Soup recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!

    overhead shot of vegan creamy potato soup with scallions on top

    Vegan Creamy Potato Soup

    This easy and delicious vegan creamy potato soup comes together in just a few minutes and is an all around family favorite!
    4.89 from 9 votes
    Print recipe Leave a comment
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6 bowls
    Calories: 204kcal
    Author: Kate

    Ingredients

    Saute:

    • 1 cup diced onion
    • 1 cup diced or shredded carrot
    • 6 cloves minced garlic
    • 2 tablespoon vegan margarine

    Then Add:

    • 4 cups cubed peeled potatoes
    • 2-3 whole potatoes peeled, small
    • 4 cups water
    • 2 tablespoon McKays Vegan Chicken Seasoning, or Better than boullion vegetable or no-chicken base

    Just before blending soup add:

    • ¼ teaspoon dried ground cayenne pepper
    • 4 oz. vegan cream cheese, or about ¼ cup
    • ¼ teaspoon salt, or to taste

    Instructions

    • Saute onions, garlic, carrots, and margarine with a pinch of salt over low heat until onions are mostly clear (avoid browning).
    • Then add water, McKays Vegan Chicken seasoning (or alternate, see blog post) and potatoes. (Use diced potatoes and whole potatoes so that you can save a few for small dices to add texture to the soup later. If the potatoes are quite large, you may want to cut them in half in order to get them cooked!)
    • Bring to a boil, then reduce heat to a simmer and cook soup for approximately 10 minutes or until potato chunks are fork tender. (Now remove whole potatoes from the pot and set aside.)
    • Now add ground cayenne pepper and vegan cream cheese. Blend with a hand immersion blender in the pot or in traditional blender in smaller batches. Dice remaining whole potatoes and add to blended soup. Taste test for salt. Serve!
      If re-heating later, avoid boiling the soup to prevent curdling.

    Notes

    No vegan cream cheese on hand?

    An equal amount of vegan sour cream or coconut cream (the thick stuff on the top of a chilled can of full fat coconut milk!) also work great!

    Saving for later:

    If you don't eat all this soup up in one go, don't worry.  Save it for later!  It'll keep in the fridge for up to a week and in the freezer for about three months.  Just be sure to avoid boiling it when rewarming to prevent a curdled type texture.

    Feel like dressing it up?

    Add some homemade vegan bacon bits, sliced scallions, and vegan cheddar cheese shreds!  Super yum!

    What helps make amazing soup?

    Bottom line, one of the most important ingredients in almost any soup is the broth!  A lot of store-bought vegetable broths lack flavor!!!  Two of my favorite soup bases are Better than Bouillon Vegetable Base (found in many grocery stores) or McKay’s Vegan Chicken Seasoning.  I also make my own Vegan Chicken Broth Powder that is also yummy and sodium adjustable.

    Nutrition

    Serving: 1.5cup | Calories: 204kcal | Carbohydrates: 26g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Sodium: 1077mg | Potassium: 697mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3777IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 5mg

     

    More Vegan Soup Recipes

    • Vegan Parsnip Soup
    • Vegan Miso Sweet Potato Soup
    • Blackened Tofu Black Eyed Pea Bowls (Vegan Protein Bowls)
    • Vegan Zuppa Toscana

    Reader Interactions

    Comments

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      Recipe Rating




    1. Scarlet

      October 23, 2020 at 12:29 pm

      Wow. I this creamy vegan potato soup looks so rich that my hubby might not even notice what he is missing! Thanks!

      Reply
      • Kate

        October 24, 2020 at 9:06 pm

        Haha that's my goal when I cook - that my husband doesn't notice what he is missing and my kiddo eats it.

        Reply
    2. June Waggoner

      January 29, 2020 at 10:26 am

      This is so yummy, our new favorite soup! I made it for Julee and family when they got home from vacation and they loved it too!

      Reply
      • Rebecca

        January 29, 2020 at 4:02 pm

        Yeay! I'm so glad you like it! Thanks a mil for letting me know!

        Reply
    3. Connie

      January 24, 2020 at 11:04 am

      Your soup is amazing. I went light on the cayenne as I wanted my 5 year old granddaughter to like it and not say it was too spicy. She loves it. I steamed some broccoli and chopped it up and sprinkled on top of the soup and it was so good. Like cream of broccoli soup. I used the gold potatoes too and that made the color wonderful. Thanks again.

      Reply

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