New this month
Get the Allrecipes magazine

Creamy Vegan Potato Soup

Melanie Smith Todd

"This modified version of potato soup is completely vegan and no one can tell a bit of difference. Even picky kids love this hearty recipe, perfect for cold weather or cravings for comfort food. Top with sour cream, Cheddar cheese, green onions (or even bacon, for the meat-eaters out there), or just eat it right out of the pot. Either way, it's delicious."
Added to shopping list. Go to shopping list.


55 m servings 349 cals
Original recipe yields 10 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Melt margarine in a large stockpot over medium heat; cook and stir onions, celery, and carrots until tender, about 10 minutes. Add water, vegetable bouillon, salt, and pepper; stir well. Add potatoes and bring soup to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes.
  2. Mix 4 cups soy milk and instant potatoes into soup until dissolved.
  3. Stir remaining 1/2 cup soy milk and cornstarch together in a bowl until smooth; add to the soup, stirring well. Cook soup until heated through, stirring regularly, 5 to 10 minutes.


  • Cook's Note:
  • Fleischmann's® unsalted margarine is vegan and cooks exactly like regular margarine; I highly recommend this brand.

Nutrition Facts

Per Serving: 349 calories; 11.3 g fat; 54.5 g carbohydrates; 9.1 g protein; 0 mg cholesterol; 552 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

This recipe is so awesome! My husband will not eat anything vegan. He had no clue this was completely vegan and loved it! I served his with some bacon and mine with eggplant bacon. Making th...