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Creamy Vegan Potato Soup

Creamy vegan potato soup with a silky, fully blended texture and golden swirl from coconut milk. Simmer tender Yukon Gold potatoes, blend smooth, then finish with lemon and savory spices for a cozy American main dish.
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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
  

Soup base
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 4 garlic
  • 2 celery
  • 2 tbsp olive oil
  • 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 lemon juice
  • salt and pepper to taste
Serving
  • 1 crispy chickpeas
  • 1 chives

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Cook the aromatics and spices
  1. Heat 2 tbsp olive oil in a large pot over medium heat. Sauté the diced onion and diced celery for 5 minutes, stirring often, until softened and glossy.
  2. Add the minced garlic and cook for 1 minute. Stir constantly until fragrant, about 60 seconds, without browning.
  3. Stir in garlic powder, onion powder, smoked paprika, and turmeric. Cook for 1 minute, stirring, so the spices bloom and turn fragrant.
Simmer until very tender
  1. Add the vegetable broth and the cubed Yukon gold potatoes to the pot. Bring to a gentle simmer, then simmer for 20-25 minutes until the potatoes are very tender when pierced with a fork.
Blend smooth and finish
  1. Blend completely smooth with an immersion blender in the pot. Blend until no potato chunks remain and the soup looks silky.
  2. Stir in the full-fat coconut milk and nutritional yeast. Cook for 2 minutes on low heat, stirring, until fully incorporated and creamy.
  3. Add the lemon juice and season generously with salt and pepper. Taste and adjust, aiming for bright, well-seasoned flavor.
Serve
  1. Ladle the soup into bowls. Top each serving with crispy chickpeas and chives for crunch and fresh color.

Notes

Pro tip: blend thoroughly right after simmering so the soup turns uniformly smooth—then add coconut milk for a creamy texture. Store in the refrigerator up to 4 days; freeze in airtight containers up to 3 months (thaw and rewarm gently). For a lower-fat option, use light coconut milk, but expect a less rich texture; it may need a pinch more salt to taste well.