Vegan Potato Soup

5 from 1 vote

This Vegan Potato Soup is loaded with russet potatoes, full-fat coconut milk, spices, and more. It's thick, creamy, and packed with veggies! .

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dinner, Lunch

Cuisine: Irish

Keyword: creamy, russet potatoes, vegan

Servings: people

Calories: 376kcal

Author: Jennifer Debth

1/4 cup extra virgin olive oil
2 stalks celery diced
2 large carrots diced
1 small yellow onion diced
4 cloves garlic minced
1 teaspoon salt plus more to taste (I used about 1 1/2 - 2 teaspoons)
1/2 teaspoon pepper
1 teaspoon smoked paprika
1/4 cup all-purpose flour
1 (32 oz) carton vegetable stock
1 (13.5 oz) can full fat coconut milk *
2 tablespoons soy sauce
2 pounds russet potatoes peeled and cubed (approximately 1/2 - 1 inch cubes) about 4-5 russets

Heat oil in a large stockpot over medium heat.
Once hot, add in celery, carrots, onion, garlic, salt, pepper, and smoked paprika.
Cook, stirring often, until the celery and carrots are tender, about 10 minutes.
Sprinkle on flour and cook, stirring constantly, for 1 minute.  
Slowly whisk in veggie stock.
Pour in coconut milk, soy sauce, and potatoes.
Bring to a simmer, stirring occasionally.
Cover and simmer (you'll need to lower the heat to low) until the potatoes are tender, about 15 minutes.
Remove 2 cups of the soup and blend in a high powered blender.
Stir back into the stockpot.
If you’d like a thicker soup, blend more until desired consistency is reached.
Taste and re-season, if necessary, then serve and enjoy!
Take 5 seconds to rate this recipe below. We greatly appreciate it!

* Use an unflavored non dairy creamer if you don’t like the flavor of coconut milk