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Creamy Vegan Potato Soup

Creamy vegan potato soup with an immersion-blender smooth texture and a coconut-milk swirl. Simmered Yukon gold potatoes become silky and thick, finished with lemon juice and served 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
  

Base
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 4 cloves garlic
  • 2 stalks celery
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cup vegetable broth
Seasoning and flavor
  • 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
  • salt and pepper
For serving
  • Crispy chickpeas
  • chives

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot, then sauté onion and celery for 5 minutes until softened.
  2. Add garlic and cook for 1 minute, stirring so it becomes fragrant without browning.
Bloom spices
  1. Stir in garlic powder, onion powder, smoked paprika, and turmeric, then cook for 1 minute to toast the spices.
Simmer potatoes
  1. Add vegetable broth and cubed potatoes, then simmer for 20-25 minutes until the potatoes are very tender.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender, pulsing as needed until no chunks remain.
  2. Stir in coconut milk and nutritional yeast until the soup turns creamy and evenly combined.
  3. Add lemon juice and season generously with salt and pepper to taste.
Serve
  1. Ladle into bowls and top with crispy chickpeas and chives.

Notes

For the silkiest texture, blend while the soup is hot and fully submerged, pausing to scrape the sides of the pot with the blender. Store leftovers in the refrigerator up to 4 days; rewarm gently on the stove or in the microwave, adding a splash of broth if needed. Freezing is not recommended for the smoothest consistency, but it can be done and reblended after thawing. For a lower-fat option, use lite coconut milk instead of full-fat coconut milk, knowing the soup may be slightly less rich.