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Creamy Vegan Potato Soup

Creamy vegan potato soup made silky-smooth with an immersion blender, simmered until the Yukon gold potatoes are very tender. Finished with coconut milk, nutritional yeast, lemon, and topped with crispy chickpeas and chives.
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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 peeled and cubed
  • 1 onion diced
  • 4 clove garlic minced
  • 2 stalk celery diced
  • 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 1
  • 0.25 salt and pepper to taste
  • 1 crispy chickpeas for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Sauté and season
  1. Heat the olive oil in a large pot, then sauté the onion and celery for 5 minutes, stirring until softened and fragrant.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
  3. Stir in the garlic powder, onion powder, smoked paprika, and turmeric, then cook for 1 minute to toast the spices and deepen the aroma.
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 creamy
  1. Blend completely smooth with an immersion blender, then stir in the full-fat coconut milk and nutritional yeast until silky.
  2. Stir in the lemon juice and season generously with salt and pepper to taste.
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 to avoid lumps. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because coconut milk can separate after thawing. If you want it oil-free, replace the olive oil with a splash of vegetable broth for sautéing the onion and celery.