My Go-To Creamy Vegan Potato Soup Recipe

I still remember the first time my sister-in-law, who has been vegan for years, came to stay with us for a whole week. I was determined to make her feel at home, which, in my world, means feeding her well. The weather turned chilly, and all I could think about was a big, comforting pot of potato soup. But my go-to recipe is loaded with heavy cream and bacon. Not exactly vegan-friendly.

I scoured the internet and tried a few recipes for vegan potato soup, but they all felt a little…flat. They were creamy, sure, thanks to cashews or coconut milk, but they were missing that deep, savory flavor that makes potato soup so satisfying. That something special that makes you close your eyes and hum a little after the first spoonful.

So, I started playing around in my kitchen. I knew I needed more than just creaminess. I needed complexity. I needed a savory, almost cheesy depth that would fool even the most dedicated dairy lover. After a few attempts, I found my secret weapon, an ingredient that transformed this simple soup into something truly spectacular. It adds that little bit of magic that will have everyone asking for the recipe.

Skip to My Special Recipe!

Why This Vegan Potato Soup Recipe Works

Potato soup is a classic for a reason. It’s the culinary equivalent of a warm hug on a cold day. For generations, families have gathered around bowls of this hearty, simple soup. Its history is rooted in humble ingredients, making it an accessible and beloved dish across many cultures. Traditionally, its richness comes from dairy like cream, milk, or cheese, and a savory kick from cured meats like bacon.

The challenge with a vegan potato soup is recreating that satisfying depth of flavor without those traditional ingredients. Many recipes rely solely on soaked cashews to provide a creamy base, which is a fantastic start. But I found that just using cashews, while it nails the texture, can sometimes result in a flavor profile that is a little one-dimensional. It’s creamy, but it doesn’t have that savory complexity that makes you want to lick the bowl clean.

This is where my special twist comes in: white miso paste. This fermented soybean paste is a powerhouse of umami, which is that rich, savory fifth taste. A couple of tablespoons stirred in at the end of cooking adds an incredible, salty, and slightly funky depth that beautifully mimics the complexity you’d get from aged cheese or slow-cooked meats. It works in the background, not overpowering the soup with a distinct miso flavor, but rather elevating the potatoes and leeks. It’s this secret ingredient that makes my vegan potato soup recipe not just a good substitute, but a genuinely incredible soup in its own right.

Ingredients for Vegan Potato Soup

The beauty of this soup is how it uses simple, wholesome ingredients to create something truly special. While the list might seem straightforward, the quality of each component really shines through in the final dish. Let’s walk through what you’ll need.

Here is the full list of ingredients for this comforting soup:

• 2 tablespoons olive oil
• 2 large leeks, white and light green parts only, cleaned and sliced
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 teaspoon dried thyme
• 1/2 cup raw cashews, soaked in hot water for 30 minutes
• 1/4 cup nutritional yeast
• 2 tablespoons white miso paste
• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper to taste
• Optional for garnish: fresh chives, crispy fried onions, a drizzle of chili oil

The absolute star of this recipe, and my secret twist, is the white miso paste. Please don’t skip this! White miso (or shiro miso) is milder and sweeter than its red counterpart, making it perfect for adding a subtle, savory depth without overpowering the delicate flavors of the leeks and potatoes. You can find it in the refrigerated section of most grocery stores, often near the tofu.

For the potatoes, I strongly recommend Yukon Golds. Their naturally buttery flavor and creamy texture are ideal for this soup. They break down just enough to thicken the broth while still holding their shape, giving you that perfect blend of smooth and chunky. Russet potatoes can work, but they can become a bit grainy when blended.

Finally, a quick note on the raw cashews. Soaking them in hot water is a critical step. It softens them up, allowing them to blend into a perfectly silky, smooth cream. If you try to blend them dry, you’ll end up with a gritty texture in your soup, and nobody wants that!

Step-by-Step Instructions For Making Vegan Potato Soup

Making this soup is a cozy and straightforward process. I love doing it on a lazy Sunday afternoon, letting the aromas fill my kitchen. We’ll build layers of flavor from the very beginning. Grab a large pot or a Dutch oven, my preferred vessel for soups, as its heavy bottom distributes heat evenly and prevents scorching.

Step 1: Sauté the Aromatics

First, heat your olive oil in the Dutch oven over medium heat. Once it shimmers slightly, add the cleaned and sliced leeks. Leeks have a wonderful, delicate oniony flavor that’s milder than regular onions. Cook them for about 5 to 7 minutes, stirring occasionally, until they become soft and slightly wilted. Then, add the minced garlic and cook for just one more minute until you can smell its wonderful fragrance. Be careful not to let the garlic brown, as it can turn bitter.

Step 2: Simmer the Soup Base

Now, pour in your vegetable broth, scraping up any tasty browned bits from the bottom of the pot. Add the peeled and cubed Yukon Gold potatoes and the dried thyme. Give everything a good stir and bring the mixture to a boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for about 15 to 20 minutes. The goal is to cook the potatoes until they are completely tender. You should be able to easily pierce a piece with a fork.

Step 3: Make the Cashew Cream

While the soup is simmering away, it’s time to prepare the creamy element. Drain the hot water from your soaked cashews. Place the softened cashews into a high-speed blender. Carefully ladle about one cup of the hot broth from your soup pot into the blender with the cashews. Blending with hot liquid helps them break down even more smoothly. Blend on high for a minute or two until the mixture is completely silky and smooth, with no graininess remaining.

Step 4: Blend and Combine

Once the potatoes are fork-tender, it’s time to create that perfect texture. I like my soup to be creamy but with some nice chunks of potato still intact. The easiest way to achieve this is with an immersion blender. Just insert it into the pot and pulse a few times until you reach your desired consistency. If you don’t have one, you can carefully transfer about half of the soup to your regular blender, blend until smooth, and then pour it back into the pot.

Step 5: Add the Finishing Touches

Now for the magic. Pour the cashew cream into the pot and stir it in. Add the nutritional yeast for that cheesy flavor and the white miso paste. Stir everything together gently over low heat for a few minutes to allow the flavors to meld. It’s very important that you do not let the soup boil after adding the miso, as high heat can destroy its delicate flavor and beneficial probiotics.

Step 6: Season and Serve

Finally, remove the pot from the heat. Stir in the apple cider vinegar. This little bit of acid at the end really brightens up all the flavors and balances the richness of the soup. Give it a taste and season with salt and freshly ground black pepper as needed. Ladle your beautiful vegan potato soup into bowls, garnish with your favorite toppings, and enjoy every spoonful!

How To Serve Vegan Potato Soup

Serving this soup is where you can really have fun and add your own personal touch. A bowl of this creamy vegan potato soup is a canvas just waiting for the perfect toppings. The right garnish not only adds visual appeal but also introduces contrasting textures and flavors that take each bite to the next level. My family loves a “toppings bar” where everyone can customize their own bowl.

It’s delicious all on its own, but the right accompaniments can turn it into a full, satisfying meal. Think about what you would normally serve with a classic potato soup and find a great vegan version!

Here are some of my favorite ways to serve it up:

• Get Creative with Toppings: Go beyond a simple sprinkle of pepper. Freshly chopped chives add a mild, fresh onion flavor. Crispy fried onions or shallots provide a delightful crunch. For a little heat, a drizzle of chili oil is fantastic. You could also add some vegan bacon bits, toasted pumpkin seeds, or homemade croutons.
• Pair with Hearty Bread: You simply can’t have potato soup without something to dip in it! A crusty baguette, a thick slice of sourdough, or some warm vegan cornbread are all perfect for sopping up every last drop from the bottom of the bowl.
• Serve with a Fresh Salad: To balance the rich, comforting nature of the soup, serve it alongside a simple, crisp green salad. A light vinaigrette dressing with a bit of tang, like a lemon or apple cider vinaigrette, will cut through the creaminess of the soup beautifully and round out the meal.
• Make it a Bread Bowl: For a truly show-stopping presentation, serve the soup in a hollowed-out bread bowl. It’s a fun and rustic way to enjoy your meal, and you get to eat the bowl when you’re done. It’s perfect for a special occasion or just a cozy night in.

No matter how you choose to serve it, this soup is meant to be enjoyed warm and fresh. It’s the kind of meal that encourages you to slow down, get cozy, and savor the moment. So gather your favorite toppings and a good loaf of bread, and get ready for some serious comfort.

How To Store & Reuse Vegan Potato Soup Leftovers

One of the best things about making a big pot of soup is having delicious leftovers for the next day. This vegan potato soup stores beautifully, and the flavors can even deepen and become more delicious overnight. Proper storage is key to making sure it’s just as good the second time around.

Whether you’re planning for lunches for the week or want to save a batch for a future busy weeknight, this soup is perfect for meal prep. Just follow a few simple steps to ensure it stays fresh and flavorful.

Here’s how I recommend storing and reheating your leftover soup:

• Refrigerating: Allow the soup to cool down to room temperature before storing. Transfer it to an airtight container and place it in the refrigerator. It will stay fresh and delicious for up to 4 days. You might notice the soup thickens a bit once chilled, which is completely normal.
• Reheating on the Stovetop: This is my preferred method as it gives you the most control. Pour the leftover soup into a saucepan and warm it gently over medium-low heat. Stir frequently to prevent it from sticking to the bottom. If the soup has thickened too much, you can stir in a splash of vegetable broth or water until it reaches your desired consistency.
• Reheating in the Microwave: For a quick lunch, the microwave works just fine. Place a single serving in a microwave-safe bowl and cover it to prevent splatters. Heat it in 1-minute increments, stirring in between, until it’s heated through. Again, you can add a little broth if it needs to be thinned out.
• Freezing: This soup also freezes quite well! Let it cool completely, then pour it into freezer-safe containers or zip-top bags. Be sure to leave about an inch of space at the top to allow for expansion. It can be frozen for up to 3 months. To reheat, let it thaw overnight in the refrigerator before warming it on the stovetop as described above.

Having a container of this cozy soup in the fridge or freezer is like a gift to your future self. It makes for an incredibly easy and comforting meal on a day when you just don’t have the time or energy to cook from scratch. Just reheat, add your favorite fresh toppings, and enjoy.

Substitutions & Variations For Vegan Potato Soup

While I absolutely adore this recipe just the way it is, I know that every cook likes to put their own spin on things. This vegan potato soup is wonderfully adaptable, so feel free to experiment based on what you have in your pantry or your personal taste preferences. It’s a great base recipe to build upon.

Whether you need to accommodate a dietary restriction or you’re just in the mood to try something new, here are a few tested and approved substitutions and variations you can try.

Get creative in the kitchen with these simple swaps:

• For a Nut-Free Version: If you have a cashew allergy, don’t worry! You can achieve a similar creaminess by blending 1 cup of full-fat canned coconut milk (the solid part) or 1/2 block of silken tofu with the soup broth instead of the cashews. Another great option is to make a cream from raw sunflower seeds, soaked and blended just like the cashews.
• Switch Up the Vegetables: Feel free to add more veggies to the base. A cup of diced carrots and celery, sautéed along with the leeks, will add another layer of flavor and nutrition. You could also stir in a few handfuls of fresh spinach or kale at the very end of cooking and let it wilt into the soup.
• Play with Herbs and Spices: While thyme is classic, other herbs work beautifully too. A bit of dried rosemary or sage would add a lovely, woodsy aroma. For a hint of warmth, try adding a pinch of nutmeg or smoked paprika when you add the potatoes.
• Make it a “Loaded” Potato Soup: To capture the essence of a loaded baked potato, top your soup with vegan sour cream, vegan bacon bits (store-bought or homemade from tofu or tempeh), and a generous sprinkle of vegan shredded cheddar cheese. This is comfort food at its absolute finest.

Don’t be afraid to make this recipe your own. Cooking should be fun and creative, and this soup is the perfect playground for your culinary ideas. Let me know in the comments if you discover a new variation that you love!

5 FAQs About Vegan Potato Soup

Here are some straightforward answers to the most common questions I receive about this vegan potato soup recipe.

What kind of potatoes are best for vegan potato soup?

This is a fantastic question, because the type of potato you choose can make a big difference in the final texture of your soup. For this recipe, I highly recommend using a waxy, creamy potato like Yukon Golds. They have a naturally buttery flavor and a lower starch content than other varieties. This means they hold their shape well when boiled but also blend into a beautifully smooth and creamy consistency without becoming gluey or grainy.

Red potatoes are another good option for similar reasons. They will give you a soup that has more distinct chunks of potato, as they hold their shape even more firmly. If you prefer a very rustic, chunky soup, they would be a great choice. I would generally advise against using starchy potatoes like Russets for this particular recipe. While they are great for baked potatoes or french fries, their high starch content can make the soup taste a bit mealy and can sometimes create a gummy texture when blended. Stick with Yukon Golds for that perfect creamy, luxurious result.

Can I make this vegan potato soup without a blender?

Yes, you certainly can, though the final texture will be different. The blender is primarily used for two steps: creating the cashew cream and partially blending the soup. If you don’t have a blender at all, you’ll need to make a couple of adjustments. For the creamy element, you would need to skip the cashews. Instead, you can stir in about one cup of full-fat canned coconut milk or a pre-made vegan cream alternative at the end of the cooking process. This will give you the richness without needing a blender.

For the soup’s texture, instead of blending, you can use a simple potato masher. Once the potatoes are very tender, just use the masher directly in the pot to break them down. Mash until you reach a consistency you like. This will result in a more rustic, chunky soup rather than a smooth and creamy one, but it will be equally delicious. It’s a more traditional, old-fashioned approach that is just as comforting.

Why isn’t my cashew cream smooth?

Achieving a silky-smooth cashew cream is the secret to a luxuriously textured soup, and it can be frustrating when it turns out grainy. There are usually two main culprits for this issue. The first, and most common, is not soaking the cashews for long enough or in hot enough water. Soaking softens the nuts, making them easier to break down. A quick 30-minute soak in very hot, just-boiled water is essential. If you only have time for a room temperature soak, let them sit for at least 2-4 hours.

The second factor is the power of your blender. A standard blender might struggle to completely pulverize the nuts. A high-speed blender (like a Vitamix or Blendtec) is really the best tool for the job. If you don’t have one, you may need to blend the cashews for a much longer period, maybe 3-5 minutes, stopping to scrape down the sides. Blending the cashews with some of the hot soup broth, as the recipe directs, also helps them break down more easily than blending them with cold liquid.

Is nutritional yeast necessary in this vegan potato soup?

Nutritional yeast is not strictly necessary for the soup to work, but I highly recommend using it if you can. It plays a very specific and important role in building the flavor profile of this vegan potato soup. Nutritional yeast has a savory, nutty, and distinctly cheesy flavor that is essential for mimicking the taste of dairy cheese in vegan cooking. In this soup, it works with the miso paste to create a deep, complex, umami-rich background flavor that you just can’t get from salt and pepper alone.

If you don’t have it or can’t find it, the soup will still be tasty, but it will be missing that signature cheesy, savory note. If you need to omit it, you might consider adding a bit more miso paste to compensate for the loss of umami, perhaps an extra teaspoon. You could also try adding a dash of onion powder or garlic powder to boost the overall savory flavor. But for the absolute best result that tastes rich and complex, I wouldn’t skip the nutritional yeast.

How do I properly clean leeks for soup?

This is such an important step! Leeks are grown in sandy soil, and that fine grit has a pesky habit of getting trapped between all their delicate layers. There is nothing worse than biting into a gritty spoonful of soup. The best way to clean them is to first slice them as the recipe directs. Trim off the dark green tops (you can save these for making vegetable stock) and the root end. Then, slice the white and light green parts into thin rounds.

Place all of the sliced leeks into a large bowl and fill it with cold water. Use your hands to swish the leeks around vigorously. This will agitate them and help release all the trapped dirt and sand. Let them sit in the water for a minute or two, and you will see the grit sink to the bottom of the bowl. Use a slotted spoon or your hands to lift the clean leeks out of the water and onto a clean kitchen towel to dry, leaving the gritty water behind. This method ensures every last bit of sand is gone.

Try These Recipes Next

If you loved the cozy, comforting flavors of this soup, I have a few other recipes I think you’ll enjoy just as much.

• Vegan Smoked Potato Soup: A smoky, hearty twist on a classic, perfect for when you’re craving something deeply savory.
• Slow Cooker Moroccan Lentil Soup: Let your slow cooker do the work with this fragrant, warmly spiced soup that’s packed with flavor.
• Smoky Vegan Quinoa Chili: A satisfying and protein-packed chili that’s perfect for game day or any chilly evening.

I hope these recipes bring as much warmth and happiness to your kitchen as they do to mine!