Easy Creamy Vegan Potato Soup
When the temperature drops and comfort food feels essential, this Vegan Potato Soup hits the spot. It starts with humble pantry ingredients-gold potatoes, onion, carrot, celery, and aromatic herbs-but the addition of sun-dried tomatoes and creamy coconut milk takes it to the next level. The result? A velvety, nourishing bowl that feels satisfying and wholesome all at once.
What makes this soup even better is how easy it is to prepare. Everything cooks in a single pot, then partially blends for a perfect balance of creamy texture and hearty chunks. It also reheats beautifully, making it a cozy lunch, make-ahead dinner, or freezer-friendly option for chilly nights when you want something both simple and satisfying.
This soup is packed with beginner-friendly ingredients that come together in a surprisingly flavorful way. Yukon gold potatoes give a natural creaminess and rustic texture. Cannellini beans add plant-based protein and a gentle heartiness, while full-fat coconut milk makes every spoonful rich and smooth.
The key to transforming this dish from basic to memorable? Sun‑dried tomatoes. Their chewy texture and umami-packed flavor are a clever vegan stand-in for bacon or cheese, adding depth without any extra cooking tricks. A handful of fresh rosemary and thyme rounds things out with an aromatic, cozy note that smells just like a home-cooked hug.
For more comforting meal ideas, check out the full collection of my nourishing soup recipes here. You'll find recipes like Vegan Lasagna Soup and Taco Soup with Rice and Beans.
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Ingredients
This soup comes together with simple, nourishing ingredients that you may already have on hand. Yukon gold potatoes create a naturally creamy texture without the need for dairy, while cannellini beans add plant-based protein and a subtle richness. Aromatics like onion, garlic, carrot, and celery build a classic flavor base, and fresh rosemary and thyme bring cozy, herbal depth. Sun-dried tomatoes are the unexpected standout-they add savory umami and a hint of chew that makes each bite more satisfying. A splash of full-fat coconut milk ties everything together with velvety smoothness, making this a comforting bowl you'll want to come back to all season long.
Instructions
Heat oil in a large pot and cook onion, carrot, celery, and salt. Once the onion is translucent, add the garlic and cook for another minute.
Add the potatoes, vegetable broth, and water, and bring to a boil.
Add the fresh rosemary and thyme and boil uncovered for 15 minutes, or until the potatoes are tender.
Turn off the heat and stir in the coconut milk and beans.
Pour about half of the soup into a blender and blend until smooth. Then pour the blended soup back into the pot and mix with the unblended portion.
Stir in the sun-dried tomatoes.
Hint: If you use gold potatoes, you don't need to peel them first. I like to leave the skin on for added fiber and a rustic feel. If you use russet potatoes, peel them first to improve the overall appearance and texture of the finished soup.
Substitutions
- Fresh rosemary and thyme - substitute 1 ½ teaspoons each crushed rosemary and dry thyme if you don't have the fresh herbs.
- Canned coconut milk - instead of coconut milk, use 1 ⅔ cup full fat extra creamy oat milk. If you don't need the recipe to be vegan, you could also substitute dairy-based cream.
- Garlic - substitute 1 tablespoon garlic powder for fresh garlic.
- Cannellini beans - use a can of chickpeas or navy beans instead of cannellini beans.
Variations
- Spicy - add crushed red pepper or cayenne pepper to taste.
- Cheesy - add ¼ cup nutritional yeast.
- Sweet Potato - use sweet potatoes instead of gold/russet potatoes.
- Thai - omit the rosemary and thyme and stir in Thai curry paste to taste. Serve with cilantro instead of chives/dill.
- More topping ideas - add croutons, plain dairy-free yogurt alternative, nutritional yeast, and/or dairy-free shredded cheese
Equipment
- Knife and cutting board: to chop the veggies. Use them to dice (cut into small pieces) the onion, carrot, and celery, and mince (chop into very fine pieces) the garlic. The only other knife work is cutting up the potatoes into cubes that are about ½-inch large.
- Large stockpot - a large Dutch oven or any big pot can also work.
- Blender: to puree (blend until smooth and creamy) a portion of the soup. This adds to the overall creaminess to the finished dish. Feel free to use an immersion blender if you have one. If you don't have access to a blender, it's okay to skip the blending step. The soup won't be quite as thick and creamy, but it will still taste delicious.
Making Ahead
Potato soup is a great make-ahead meal. You can prep the whole thing up to five days in advance.
Storage
Store leftovers in an airtight container and refrigerate for up to five days. Wait to add the fresh chives and dill until right before serving.
Freezing: Store in a freezer-safe bag and freeze for up to three months. Thaw overnight in the refrigerator.
Top tip
Make sure you cook the soup long enough for the potatoes to be really soft and tender. You should be able to pierce them very easily with a fork. This is essential for getting a velvety smooth and creamy texture after blending. I boil this soup for about 15 minutes, but you may need to adjust the time slightly depending on how large you cut your potatoes.
FAQ
Most traditional potato soup recipes use cream so they aren't vegan. They may also include chicken broth. For a vegan variation, use vegetable broth and coconut milk or your favorite non-dairy milk alternative.
Potato soup can be thickened by blending a portion of the soup in a blender and then returning it to the pot and mixing it with the unblended portion. You can also add cream (or canned coconut milk for a vegan alternative) to thicken potato soup.
You can leave the skin of gold or red potatoes on if you prefer a more rustic soup. It's best to peel russet potatoes because the skins can alter the appearance and texture of the soup after it's pureed.
Pairing
I recommend pairing one of these recipes with your vegan potato soup:
📖 Recipe
Easy Creamy Vegan Potato Soup
Equipment
- Knife and cutting board
- stockpot
- blender or immersion blender
Ingredients
- 2 tablespoons grapeseed oil or oil of choice
- ½ cup diced onion
- ½ cup diced carrot
- ¼ cup diced celery
- ¼ teaspoon salt
- 2 tablespoons minced garlic (about 5 cloves)
- 6 cups cubed gold potatoes or peeled russet potatoes (½-inch pieces)
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 4 cups vegetable broth
- 2 cups water
- 1 (15-ounce) can cannellini beans drained and rinsed (also called white kidney beans, see note)
- 1 (13.66-ounce) can canned coconut milk (full fat)
- 1 cup julienne-cut sun-dried tomatoes drained if jarred in oil (3 ounces)
Optional for serving:
- Chopped fresh chives
- Fresh dill
Instructions
- Add oil to a large stockpot over medium heat. Once the oil is shiny, stir in the onion, carrot, celery, and salt, and cook 5 minutes, or until the onion is translucent.
- Stir in garlic and 1 minute, or until the garlic is aromatic.
- Stir in the potatoes, vegetable broth, and water and bring to a boil.
- Add rosemary and thyme sprigs and boil uncovered for 15 minutes, or until the potatoes are tender.
- Turn off the heat and remove the rosemary and thyme sprigs. Stir in the beans and coconut milk.
- Transfer about half of the soup to a blender and blend on high for 30 seconds, or until smooth. Stir the blended soup back into the pot with the unblended portion until evenly mixed. (You can also use an immersion blender for this step if you have one. Blend until about half of the soup is pureed but some chunks remain.)
- Stir in the sun-dried tomatoes.
- Divide between bowls and garnish with fresh chives and dill if desired.
This recipe is so delicious and easy to make! I didnt add the sun-dried tomatoes since o didn't like them, but it still came out amazing! Will definitely be making again
Thanks, Sierra! Glad you enjoyed the recipe!
Delicious! Simple, elevated,
rich in flavor. The savory herbs added fresh flavor. Coconut milk was perfect balance of creaminess with the potatoes.
Perfect for fall meal🍂🧡🍁
Thanks so much, Junia! Glad you enjoyed it. 🙂
Delicious
This soup is so good, especially on a snowy day. I added crushed red pepper flakes and nutritional yeast. Definitely will be making again <3
Thanks, Natalie! So glad you enjoyed this!