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Creamy Vegan Potato Soup

Creamy vegan potato soup with a silky smooth blend and coconut milk richness. Simmered Yukon gold potatoes turn tender, then get pureed until velvety and finished with lemon and toasted-style toppings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Peeled and cubed.
Aromatics
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 2 stalks celery Diced.
Base and flavor
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cup vegetable broth
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp turmeric
  • 1 lemon Juice of 1 lemon.
  • 0.5 salt and pepper To taste.
Serving toppings
  • 1 crispy chickpeas For serving.
  • 1 chives For serving.

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot over medium heat, then sauté onion and celery for 5 minutes until softened, with a light sheen from the oil.
  2. Add garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
Bloom the spices
  1. Stir in garlic powder, onion powder, smoked paprika, and turmeric, then cook for 1 minute to deepen the color and release aroma.
Simmer until tender
  1. Add vegetable broth and cubed potatoes, bring to a simmer, and simmer for 20-25 minutes until very tender.
Blend and finish
  1. Blend completely smooth with an immersion blender until no potato chunks remain, then stir in coconut milk and nutritional yeast.
  2. Add lemon juice and season generously with salt and pepper, tasting until balanced.
Serve
  1. Ladle soup into bowls and top with crispy chickpeas and chives.

Notes

For extra silkiness, blend while the soup is hot and keep stirring until the coconut milk fully emulsifies. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently to avoid separation. Freezing is not recommended because coconut-based soups can change texture when thawed. For a gluten-free option, use certified gluten-free broth and chickpeas for the topping.