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5 from 1 vote

Vegan Potato Soup

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: 6 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!
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* Use an unflavored non dairy creamer if you don’t like the flavor of coconut milk


Serving: 1person | Calories: 376kcal | Carbohydrates: 40g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Sodium: 1372mg | Potassium: 928mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4556IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 4mg