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Creamy Vegan Potato Soup

Creamy vegan potato soup made silky-smooth by blending tender Yukon gold potatoes with coconut milk and nutritional yeast. Simmer until very tender, then use an immersion blender for a smooth, golden finish.
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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, Yukon gold
  • 3 lb Yukon gold potatoes peeled and cubed
Aromatics
  • 1 onion diced
  • 4 garlic cloves, minced
  • 2 celery stalks, diced
Liquid base
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cup vegetable broth
  • 2 tbsp olive oil
Seasonings
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp turmeric
  • 1 lemon juice juice of 1 lemon
  • 0.5 salt and pepper to taste
Toppings
  • 1 crispy chickpeas and chives for serving

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Sauté aromatics
  1. Heat the olive oil in a large pot and sauté the onion and celery for 5 minutes, until softened and fragrant with a light shimmer.
  2. Add the garlic and cook for 1 minute, stirring constantly until it smells aromatic but does not brown.
Build flavor
  1. Stir in the garlic powder, onion powder, smoked paprika, and turmeric and cook for 1 minute so the spices toast and darken slightly.
Simmer potatoes
  1. Add the vegetable broth and cubed potatoes, then simmer for 20–25 minutes until the potatoes are very tender and easily pierced with a fork.
Blend and season
  1. Blend completely smooth with an immersion blender, moving slowly through the pot until no potato chunks remain.
  2. Stir in the coconut milk and nutritional yeast until the soup turns silky and evenly golden.
  3. Add the lemon juice and season generously with salt and pepper, tasting until the flavor pops.
Serve
  1. Ladle the soup into bowls and top with crispy chickpeas and chives for a crunchy contrast.

Notes

Pro tip: Blend while the soup is hot for the smoothest texture, and if it’s too thick, loosen with a splash of vegetable broth. Store leftovers in an airtight container in the refrigerator up to 4 days; rewarm gently and stir well. Freezing: yes, freeze up to 2 months, then reheat and whisk because coconut milk can thicken. Dietary swap: for oil-free, replace the olive oil with 2–4 tbsp of broth and sauté the onion/celery in the broth until softened.