Who’s up for a bowl of the best, comforting, creamy potato soup? Put on your apron and let’s get cooking! This hearty vegan potato soup is smooth and rich in flavor, chunky, and super-filling. Instead of regular potatoes, I use sweet potatoes that add sweetness to the dish. I make it even more filling and delicious by topping it off with chopped tempeh bacon and sautéed leeks for a pop of color. After polishing off a bowl, you won’t be hungry any time soon!
This recipe works well as an appetizer, a quick and healthy lunch, or a hearty family dinner. In addition, it reheats perfectly, making leftover vegan potato soup great for enjoying throughout the week. It’s also a great meal prep option and you can change it up during the week. Just because it’s an easy soup recipe doesn’t mean it’s not deliciously versatile!
WHY WE LOVE THIS RECIPE
- Full of veggies. The combination of sweet potatoes with carrots, celery, and onion makes this vegan potato soup a satisfyingly flavorful dish.
- Easy to make. This recipe comes together in 3 simple steps: chop/slice, sauté and blend. That’s it!
- You can have it smooth or chunky. Blend a small portion of the veggies for a delicious potato soup, blend half for a creamy, chunky mix, or blend it all for a smooth, creamier dish.
- Budget-friendly. This soup is largely made up of low-cost veggies and pantry staples, so no need for some serious grocery shopping.
INGREDIENTS
Here are the ingredients you'll need for this vegan potato soup:
- Sweet potatoes
- Tempeh bacon
- Carrots
- Celery
- Onions
- Olive oil
- Vegetable broth
- Leeks
- Coconut cream
- Avocado oil
- Sea salt
INGREDIENT NOTES
- Sweet potatoes: Most potato soup recipes call for starchy or all-purpose potatoes like Yukon Golds. I like to use sweet potatoes with white flesh, like Hannah or Japanese.
- Tempeh bacon: A plant-based substitute for regular bacon that adds protein to the dish. I like the savory yet sweet tempeh smoky bacon from Lightlife.
- Onions, carrots, and celery: These veggies form the base of the soup, adding lots of flavor and texture. Cut them smaller if you want them to soften quicker.
- Coconut cream: Helps to give the soup a velvety smooth and creamy finish. And it doesn’t make the soup taste like coconut at all!
- Vegetable broth: You can use water but I find that vegetable broth adds more flavor to the dish. If using shop-bought broth, make sure you pick a vegan one. But it’s pretty easy to make your own!
STEP-BY-STEP INSTRUCTIONS
STEP 1: COOK THE VEGGIES
Wash and dry the sweet potatoes. Next, hold one potato in one hand and use a vegetable peeler to peel from root to tip. Make long, even strokes, turning the potato as you go. Repeat for the remaining sweet potatoes.
Using a large cutting board and a sharp chef’s knife, cut the sweet potatoes into bite-sized cubes. Put the cubed pieces in a pan of cold, salted water to prevent the exposed flesh from turning brown.
Cut up the remaining vegetables. Set them aside.
Heat the olive oil in a skillet over medium-high heat. Next, add the diced onions and a pinch of sea salt. Sauté and stir for a few minutes until the onions soften
.Add the diced carrots and celery along with another pinch of sea salt. Cook for 5 minutes while stirring occasionally. If the veggies start to stick to the bottom of the pan, add a splash of vegetable broth or water.
Transfer the veggie mixture to a soup pot. Next, add the drained sweet potatoes and pre-heated vegetable broth. Bring the pot to a boil and then reduce the heat to medium-low. Lightly cover the soup pot. Let the veggies simmer for 20 minutes or until the sweet potatoes are tender and can be easily mashed with the back of a spoon.
STEP 2: MAKE THE TEMPEH BACON AND LEEKS
Heat up the avocado oil in a large skillet.
Cut the tempeh bacon strips into half and add them to the pan. Fry them for a few minutes on each side until they’re golden and crispy. Transfer them to a plate to cool. Once they’ve cooled down, chop the cooked tempeh bacon into smaller pieces and set aside.
Add some more avocado oil to the skillet. Add the sliced leeks and sauté over medium heat. Next, add a pinch of sea salt and freshly ground black pepper. Cook and stir for 5 to 10 minutes or until the leeks are soft and lightly caramelized. Remove from heat.
STEP 3: BLEND THE SOUP
Once the vegetables are cooked and soft, add the coconut cream, remaining sea salt, freshly ground black pepper, and nutmeg.
For a creamier, chunky texture, blend one-third to half of the soup with an immersion blender. Be sure not to overdo it. Alternatively, remove a cup or two of the soup and blend separately in a blender until smooth. I like to use my Nutribullet. Pour the blended soup back into the pot and stir to combine.
Ladle the hot soup into bowls and garnish with chopped tempeh bacon and sautéed leeks.
Enjoy!
EXPERT TIPS
- Go crazy with the toppings. Because this vegan potato soup is so versatile, it goes with just about anything. You can top it off with crispy, roasted potato chunks, fresh parsley, roasted carrots, vegan sour cream, or some vegan croutons.
- How to store in the fridge. Leftover vegan potato soup will stay fresh in the fridge for up to 3 days and can be frozen for up to 3 months. Store in an airtight container or in smaller containers for quick grab-and-go meals. To reheat the soup, microwave for a few minutes or use medium heat on a stovetop. The soup thickens as it cools; thin it with a little broth or water when reheating.
- Make it heartier. Add some broccoli, peas, green asparagus, spinach kale, or other greens for a tasty, heartier vegan potato soup.
- Experiment with herbs and spices. Try out some cumin for a spicier flavor or a little cayenne pepper for added heat.
- Make it in an Instant Pot. This recipe is Instant Pot-friendly. Sauté the veggies for a few minutes then add the rest of the ingredients. Cook for 9 minutes on high pressure before blending. Serve hot!
FREQUENTLY ASKED QUESTIONS
Do you cook potatoes before adding to soup?
No. The potatoes cook together with the other vegetables. Chop the potatoes into smaller cubes rather than large ones. That way, they’ll be easier to eat and will cook faster.
What is the thickener in potato soup?
Blending a portion of the vegetables and then adding it back to the soup makes the dish thick and creamy. However, if you want the soup to be thick and chunky without blending, stir in a tablespoon of all-purpose or gluten-free flour.
What is the best potato to put in soup?
Starchy potatoes such as Idaho or Russet are great for a creamier-based soup but they usually don’t hold their shape well once cooked. Waxy potatoes such as Red Bliss or fingerling potatoes hold their shape well and are great for dishes where you might want potato slices or cubes (like a gratin or potato salad). All-purpose potatoes like Yukon Golds or Marsi Piper are the best all-round potatoes because they hold their shape better than starchy potatoes but are still fluffier than waxy potatoes.
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Vegan Potato Soup
- Yield: 4 servings 1x
Description
A creamy potato soup that is cozy, rustic, and incredibly easy to make. Enjoy with some crusty bread for the perfect comfort meal.
Ingredients
3 medium white flesh sweet potatoes such as Hannah or Japanese sweet potatoes, peeled (or an equivalent amount of white potatoes)
1 tbsp. olive oil
1 cup diced onion (1 medium onion)
Sea salt
2 stalks celery, diced
2 carrots, peeled and diced
4 cups vegetable broth
1 6-oz. pack of Lightlife Tempeh Smoky Bacon
Avocado oil
1 cup thinly sliced leeks
½ cup coconut cream
Instructions
1. Peel the sweet potatoes. Cut into small diced pieces and place them in a pot of cold, salted water.
2. Heat a large skillet or large soup pot over medium-high heat. Add the olive oil, onion, and a pinch of sea salt. Cook and stir for a few minutes. Add the carrots, celery, and another pinch of sea salt. Cook and stir for five minutes. If the vegetables begin to stick to the pan add a small splash of vegetable broth or water.
3. Meanwhile, in a medium size saucepan, warm the vegetable broth over medium heat. If you used a skillet, transfer the cooked vegetables to a large soup pot. Drain the potatoes and add them to the pot. Add the warmed vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to simmer on medium low, lightly covered, for 20 minutes.
4. Cut the tempeh bacon strips in half. Heat a large skillet over medium heat. Add about a tablespoon of the avocado oil, then add the tempeh bacon in a single layer. Fry for a few minutes on one side, then turn to fry on the other side for a few more minutes, until lightly browned on both sides. Remove and transfer to a plate to cool. Chop the cooked tempeh into smaller pieces.
5. To the soup pot, add the coconut cream, 1 teaspoon of sea salt, and a few grinds of freshly ground black pepper. Purée one third of the soup by using an immersion blender. Or, place a few cups of the soup into a blender and blend until smooth. Return the pureed soup to the pot and stir to combine.
6. In the large skillet, heat another 2 teaspoons of avocado oil. Add the leeks, a pinch of sea salt, and a few grinds of black pepper. Cook and stir for 5 to 10 minutes, or until the leeks are very tender and lightly browned. Serve the soup hot, topping each bowl with a tablespoon of the tempeh bacon bits and a couple of teaspoons of sautéed leeks.
SOME MORE POTATO-BASED RECIPES TO TRY!
- These vegan scalloped potatoes are to die for.
- You will love this roasted potatoes and asparagus recipe.
- These are truly the best loaded sweet potatoes ever, and they’re really easy to make!
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