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Creamy Vegan Potato Soup

Creamy vegan potato soup made smooth with an immersion blender and finished with coconut milk for a silky, golden texture. Simmered until the potatoes are very tender and served with crunchy chickpeas, chives, and a bright lemon lift.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 4 garlic
  • 2 celery
  • 2 tbsp olive oil
Soup base
  • 4 cup vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp turmeric
  • 1 juice lemon
  • 1 salt and pepper to taste
Serving
  • 1 crispy chickpeas for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat; sauté the onion and celery for 5 minutes, stirring until softened.
  2. Add the garlic and cook for 1 minute, stirring constantly so it becomes fragrant but doesn’t brown.
Build the flavor
  1. Stir in the garlic powder, onion powder, smoked paprika, and turmeric and cook for 1 minute to bloom the spices.
Simmer until tender
  1. Add the vegetable broth and cubed potatoes, then bring to a simmer and cook for 20-25 minutes, until the potatoes are very tender.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender, then stir in the coconut milk and nutritional yeast.
  2. Add the lemon juice and season generously with salt and pepper until the flavor is balanced.
Serve
  1. Ladle the soup into bowls and top with crispy chickpeas and chives.

Notes

For the silkiest texture, blend thoroughly right after simmering so the potatoes break down completely. Store in the refrigerator up to 4 days; freeze up to 2 months (reheat gently and stir, adding a splash of broth if needed). For a lower-sodium option, use reduced-sodium vegetable broth and adjust salt at the end—keeping the lemon for brightness.