Vegan Potato Soup Recipe

This vegan potato soup recipe comes together in one pot for a no-fuss, comforting meal! It's creamy, hearty, and full of plant-based goodness.

Course Main Course, Soup, Vegan Main Dish Recipes

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 355kcal

Author Louisa

Heat the dairy-free butter in a 5-qt Dutch oven over medium heat.
Once hot, add the onion and celery. Cook for 3 to 4 minutes until the onions are translucent.
Add in the garlic and cook for another 30 seconds until fragrant.
Add the cayenne, nutmeg, and seasoned salt.
Cook for 30 seconds to bloom the spices, then add the potatoes, white beans, and broth.
Bring to a simmer, cover, and cook for 20 minutes or until the potatoes are fork-tender.
Stir in the almond milk and sour cream. Season with salt and pepper to taste.
Serve with vegan cheddar shreds, chives, more sour cream, or any toppings of choice. Enjoy!

Sauté the spices before you add the broth! This will release their natural oils for a super flavorful vegan potato soup.
Use an immersion blender to puree about one-third of the vegan potato bean soup, depending on how chunky or smooth you like it.
Cool the almond milk potato soup, then store it in an airtight container in the fridge for up to 3 days. You can also freeze it in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat over medium-low heat, adding a splash of non-dairy milk if it’s too thick from being stored.