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Creamy Vegan Potato Soup

Creamy vegan potato soup made silky-smooth with an immersion blender, finished with coconut milk for a golden, velvety texture. Simmered Yukon gold potatoes and aromatic sautéed onion, celery, and garlic create a cozy main-dish soup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Peeled and cubed
Aromatics
  • 1 onion Diced
  • 4 garlic Cloves, minced
  • 2 celery Stalks, diced
Soup base
  • 1 can (13.5 oz) full-fat coconut milk Use for creaminess
  • 4 cup vegetable broth
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp turmeric
  • 1 lemon juice Juice of 1 lemon
  • 0.1 salt and pepper To taste
Toppings
  • 1 crispy chickpeas For serving
  • 1 chives For serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot over medium heat. Sauté onion and celery for 5 minutes, stirring until softened and fragrant.
  2. Add garlic and cook for 1 minute, stirring constantly so it doesn’t brown.
  3. Stir in garlic powder, onion powder, smoked paprika, and turmeric. Cook for 1 minute to bloom the spices.
Simmer until tender
  1. Add vegetable broth and the cubed Yukon gold potatoes. Bring to a simmer and cook for 20-25 minutes until potatoes are very tender.
Blend and finish
  1. Blend completely smooth with an immersion blender, pulsing as needed until no chunks remain. Stir in coconut milk and nutritional yeast to create a creamy texture.
  2. Add lemon juice and season generously with salt and pepper. Taste and adjust as needed for balance.
Serve
  1. Ladle the soup into bowls and top with crispy chickpeas and chives. Serve right away for the best contrast of textures.

Notes

For the smoothest texture, blend until completely lump-free before adding coconut milk, then warm gently after blending—avoid boiling hard once creaminess is achieved. Store leftovers in the refrigerator up to 4 days; reheat on the stovetop or microwave, adding a splash of broth if it thickens. Freeze up to 2 months, though the texture may be slightly softer after thawing. For a lower-fat option, use light coconut milk and add an extra splash of broth to keep it creamy without getting too thick.