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Creamy Vegan Potato Soup

Creamy vegan potato soup made silky smooth with an immersion blender and coconut milk for a golden, velvety texture. Simmered Yukon gold potatoes create a thick body, finished with bright lemon and savory spices.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Creamy base
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 4 garlic
  • 2 stalks 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
  • 1 salt and pepper
  • 1 crispy chickpeas for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot, then sauté the onion and celery for 5 minutes until softened and fragrant.
  2. Add the garlic and cook for 1 minute, stirring constantly so it doesn’t brown.
Bloom the spices
  1. Stir in the garlic powder, onion powder, smoked paprika, and turmeric and cook for 1 minute to toast the spices.
Simmer until tender
  1. Add the vegetable broth and cubed Yukon gold potatoes, then simmer for 20-25 minutes until the potatoes are very tender.
Blend and finish
  1. Blend completely smooth with an immersion blender, then stir until the texture looks uniform and silky.
  2. Stir in the full-fat coconut milk and nutritional yeast until fully combined and creamy.
  3. Add the lemon juice and season generously with salt and pepper, tasting and adjusting as needed.
Serve
  1. Ladle the soup into bowls and top with crispy chickpeas and chives.

Notes

For the smoothest texture, blend while the soup is hot and keep the immersion blender moving in slow circles to avoid air pockets. Store leftovers in the refrigerator up to 4 days; reheat gently over low heat and stir well before serving. Freezing is not recommended because coconut milk can separate after thawing. For a lower-fat option, use light coconut milk and add an extra tablespoon of nutritional yeast for body.