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Vegan Potato Soup

Rated as 4.54 out of 5 Stars

"My mother and I came up with this one night when an abundance of potatoes were around. The almond milk makes it so smooth and creamy. Enjoy! Top with green onions or any other topping for a great warm winter day soup."
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Ingredients

55 m servings 147 cals
Original recipe yields 8 servings

Directions

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  1. Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
  2. Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
  3. Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

Footnotes

  • Cook's Notes:
  • You can use vegetable broth instead of water if you choose.
  • Mash soup with a potato masher if preferred.
  • This soup adapts well to any flavors you might like to add - curry, cumin, basil, cardamom, whatever you like.

Nutrition Facts


Per Serving: 147 calories; 4.2 g fat; 25.1 g carbohydrates; 3 g protein; 0 mg cholesterol; 1237 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Doubled the recipe. . . . Used 10 potatoes. All 6 of us were happy with dinner (which Is VERY unusual) . I am the vegan of the group, so I love being able to cook just one meal for all of us....

Most helpful critical review

I tried to substitute almond milk with coconut milk and didn't like it at all. Also I didn't have all the right spices

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Doubled the recipe. . . . Used 10 potatoes. All 6 of us were happy with dinner (which Is VERY unusual) . I am the vegan of the group, so I love being able to cook just one meal for all of us....

I can see why people like this recipe. I proceeded to make my own twist by adding chunks of veggies after I completed the original recipe. I also added Gardien meat-less chik’n (as seen in the t...

What an exceptional soup! It is one of the best I've ever made. Didn't change a thing except to add 4 cups vegetable broth in place of water. WOW!

I tried to substitute almond milk with coconut milk and didn't like it at all. Also I didn't have all the right spices

delicious soup with a nice spice kick. made some toast to dip in, and it's delicious. can't wait to make a bigger batch next time

SO good! I reduced ground pepper by 1/2 but stuck to the original recipe for the rest. Daughter said "this is amazing, it tastes like potato chips!" We really enjoyed it, thank you for sharing!

Also I recommend not doubling the black pepper as it’s more than enough with the 1 teaspoon.

I did not keep this vegan as I used cow's milk in place of the almond milk (mostly because I realized our almond milk is vanilla flavored) and I added cubed smoked pork chop. Great soup! See m...

This was really yummy. It was like mashed potatoes and gravy in a soup. It was easy and I will definitely make this again.