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Creamy Vegan Potato Soup

Creamy vegan potato soup made with Yukon gold potatoes blended smooth until silky and thick, then finished with coconut milk and a bright lemon note. Topped with crispy chickpeas and chives for crunch and color.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
Aromatics
  • 1 onion diced
  • 4 clove garlic minced
  • 2 celery stalks, diced
  • 2 tbsp olive oil
Soup base
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cup vegetable broth
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 of 1 lemon
  • 1 salt and pepper to taste
Toppings
  • 1 crispy chickpeas for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion and celery for 5 minutes, until softened and fragrant, stirring occasionally.
  2. Add the minced garlic and cook for 1 minute, stirring constantly so it 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. Pour in the vegetable broth and add the cubed potatoes, then bring to a simmer and cook for 20-25 minutes until very tender.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender, stopping to scrape down the sides until no chunks remain.
  2. Stir in the coconut milk and nutritional yeast until the soup turns silky and evenly creamy.
  3. Add the lemon juice and season generously with salt and pepper, tasting for balance.
Serve
  1. Ladle the soup into bowls and top with crispy chickpeas and chives for a crunchy finish.

Notes

For extra silkiness, blend very hot soup until fully smooth, then simmer 2-3 minutes only if it needs thickening. Store leftovers in the refrigerator up to 4 days. Freezing is yes—freeze up to 2 months; reheat gently and whisk or re-blend to restore creaminess. For a lower-fat option, use light coconut milk, and consider adding an extra tablespoon of nutritional yeast for body.