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Creamy Vegan Potato Soup

Creamy vegan potato soup made silky-smooth with an immersion blender and coconut milk, simmered until the Yukon gold potatoes are very tender. Finished with nutritional yeast and lemon for a bright, golden potage texture, then 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: 380
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 3 lb Yukon gold potatoes Peeled and cubed.
  • 1 onion Diced.
  • 4 garlic Cloves, minced.
  • 2 celery Stalks, diced.
  • 2 tbsp olive oil
Soup base and seasoning
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cup vegetable broth
  • 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
Serving toppings
  • 1 crispy chickpeas For serving.
  • 1 chives For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion and celery for 5 minutes until softened, stirring occasionally. The mixture should smell fragrant and look slightly glossy.
  2. Add the garlic and cook for 1 minute, stirring constantly to prevent browning. You should see tiny bubbles around the garlic and a sharp, fragrant aroma.
Bloom spices
  1. Stir in the garlic powder, onion powder, smoked paprika, and turmeric, then cook for 1 minute. The spices should darken slightly and become aromatic.
Simmer potatoes
  1. Pour in the vegetable broth and add the cubed Yukon gold potatoes, stirring to combine. Bring the pot back to a gentle simmer.
  2. Simmer for 20-25 minutes until the potatoes are very tender and easily pierced with a fork. Keep the surface at a steady, gentle bubble.
Blend and finish
  1. Blend the soup completely smooth using an immersion blender. Stop when the texture looks silky with no visible potato chunks.
  2. Stir in the coconut milk and nutritional yeast until fully incorporated and creamy. The soup should turn a lighter golden color and look uniformly thick.
  3. Add the lemon juice and season generously with salt and pepper. Taste and adjust so the flavor is bright and well-seasoned.
Serve
  1. Ladle the soup into bowls and top with crispy chickpeas and chives. Finish with the toppings just before serving for the best crunch.

Notes

For the smoothest texture, blend thoroughly right after the potatoes are tender—then stir in coconut milk and nutritional yeast off the heat briefly if needed to avoid boiling. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently, adding a splash of broth if it thickens. Freezing is not recommended because coconut-milk soups can separate after thawing. To make it nut-free and still creamy, this recipe already uses coconut milk; for a lower-fat swap, use light coconut milk though the soup will be thinner.