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Creamy Vegan Potato Soup

Creamy vegan potato soup with silky-smooth blended potatoes and coconut milk, finished with bright lemon juice. Sautéed onion, celery, and garlic create a savory base before simmering until fork-tender.
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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
  

Potato soup base
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 4 garlic
  • 2 celery
  • 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
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 crispy chickpeas for serving
  • 0.25 chives for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat the olive oil in a large pot over medium heat. Sauté the onion and celery for 5 minutes, until softened and fragrant.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant and lightly golden.
Season and simmer
  1. Stir in the garlic powder, onion powder, smoked paprika, and turmeric. Cook for 1 minute, letting the spices bloom.
  2. Add the vegetable broth and cubed potatoes, then bring to a gentle simmer. Simmer for 20-25 minutes, until the potatoes are very tender when pierced with a fork.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender. Blend until no large potato chunks remain and the texture looks silky.
  2. Stir in the coconut milk and nutritional yeast. Cook for 1-2 minutes just to heat through, keeping the soup creamy.
  3. Add the lemon juice and season generously with salt and pepper. Stir well and taste, adjusting seasoning until it pops.
Serve
  1. Ladle the soup into bowls. Top each serving with crispy chickpeas and chives for crunch and freshness.

Notes

For the smoothest texture, blend while the soup is hot and scrape down the sides of the pot so everything emulsifies. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because coconut-based soups can separate after thawing. If you want a lower-fat option, use light coconut milk (expect it to be slightly less rich).