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Creamy Vegan Potato Soup

Creamy vegan potato soup made smooth with an immersion blender for a silky texture and golden color. Simmer Yukon gold potatoes until very tender, then finish with coconut milk, nutritional yeast, and lemon.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes
Vegetables
  • 1 onion
  • 4 garlic
  • 2 celery
Liquids & Seasoning
  • 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
  • 0.5 tsp salt and pepper to taste
Serving
  • 1 crispy chickpeas for serving
  • 1 chives for serving

Equipment

  • 1 cast iron skillet

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot and sauté onion and celery at medium heat for 5 minutes, until softened and fragrant.
  2. Add garlic and cook for 1 minute, stirring constantly so it doesn’t brown.
Bloom spices
  1. Stir in garlic powder, onion powder, smoked paprika, and turmeric and cook for 1 minute, just until the spices smell toasted.
Simmer and blend
  1. Add vegetable broth and cubed potatoes, then simmer for 20-25 minutes until the potatoes are very tender.
  2. Blend completely smooth with an immersion blender, then stir in coconut milk and nutritional yeast until glossy and uniform.
Finish and serve
  1. Add lemon juice and season generously with salt and pepper, tasting until the flavor pops.
  2. Serve the soup topped with crispy chickpeas and chives for a crunchy, fresh finish.

Notes

For extra silkiness, blend a few pulses at first, then blend continuously until completely smooth before adding coconut milk. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove, thinning with a splash of broth if needed. Freezing is not ideal because coconut-milk soups can separate when thawed. For a lower-fat option, use light coconut milk instead of full-fat, noting the soup may be slightly less rich.