Homestyle Potato Soup (vegan, gf)

I know I whined about Summer coming to an end a few times, but now that Fall is here, I’m loving it. The leaves are turning gorgeous shades of red, yellow and orange. My Summer wardrobe got swapped out for cozy sweaters, favorite jeans and seasonal boots. Warmer, fluffier bedding makes our bed so cushy and soft. Even though Fall is a prelude to the frozen tundra that ensues, there is so much to enjoy about this gorgeous season. Like the food!

I’m a sucker for thick, creamy soups. But I always paid the price with an upset stomach if I indulged in these soups before going vegan. Fortunately, the vegan versions give me no problems at all! This Homestyle Potato Soup recipe (which is also gluten-free) comes from Allyson at Manifest Vegan. I altered it ever so slightly.

Allyson’s blog gives me hope. If you click on the recipe link, you’ll see that her potato soup photo is less than stellar – it’s from 2009. But if you click on the blog name link, you’ll see the most gorgeous food photos of her own recipes (like this one). Allyson is not a professional photographer, but rather has perfected her skills along the way, with lots of practice. I feel like I’m where Allyson was back in 2009, just sort of beginning to understand my camera, lighting and editing – and how they all work together. Someday, I HOPE my photos will look like hers!

This recipe is simple and involves just a few basic ingredients. No complexity in preparation, nor flavor. It’s HOMESTYLE, not gourmet. Personally, I loved it. So did Hubs. And even our very picky houseguest, J, ate a huge bowl of it (that’s amazing in itself).

5 lb bag of Yukon Gold or Russet Potatoes, peeled and cubed
4 celery stalks, chopped
1 large onion, chopped or diced (your preference)
2 Tbsp. sea salt
6 Tbsp. cornstarch
½ cup COLD water
3 cups unsweetened soy milk, coconut milk or rice milk (regular or low-fat)
salt and black pepper, to taste

OPTIONAL TOPPINGS:  chopped chives or green onions, vegan/gf – croutons, cheese, bacon bits, crackers


No step-by-step photos this time (it’s pretty basic stuff), just a few glamour shots for you ;)

In a large pot, bring about 10 cups of water to a boil. Once water is at a rolling boil, carefully add chopped potatoes, celery, onion and sea salt. Water level should be just above potatoes. If not, remove some water using a soup ladle or large-handled coffee mug. Be careful!

Bring back up to a boil, then reduce heat to medium-high and continue cooking until potatoes are done (about 13-15 minutes).

Whisk together cornstarch and cold water until cornstarch is dissolved and there are no lumps. Add mixture to pot. Reduce heat to medium and cook until it begins to thicken.

Add non-dairy milk of choice, more salt (if needed) and black pepper to taste. Continue to cook for 15-20 minutes. Remove from heat and let soup cool slightly (soup will thicken as it cools).

Top with optional toppings and enjoy!

Ahhh… Fall :)


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  1. Kara says

    So, I’m totally trying this one! We love us some potato soup around these parts… Thanks for the recipe dude. Oh, and I miss you. The End.

  2. says

    Hi Livvy – it was great to meet you yesterday at the Taste of Michigan! I love the look of your blog and I know I will spend lots of time digging around for great vegan recipes. This potato soup looks fantastic – my hubby’s favorite type!

  3. says

    Love the simplicity of this one! Because I like really easy recipes… I might skip the pealing of the potatoes :)

    By the way, I’m LOVING your blog!

    • says

      Hi Daisy! Thanks for reading and commenting, glad you are finding some useful recipes :) Your Etsy shop is full of gorgeousness, as always!

  4. Stephanie says

    I have been following your blog for a little bit now, another referral for you from your housemate A ;) I became a vegan not that long ago and love your easy to use blog, lovely pics and tried and true recipes. This potato soup did not disappoint! So delicious and easy to make! Thanks and keep up the good work!

  5. Elyse says

    I found this recipe on your blog a few months ago. I finally got around to making this soup and want you to know how awesome it is. Thanks so much for the receipe! My husband couldn’t believe it was vegan. This will be a new wintertime staple in our home.

  6. Steve says

    I’m doing a partial fast (it’s called the Daniel fast, and it’s a lot like a vegan diet, with some additional restrictions) for the next few weeks, and have been looking for some tasty recipes. I tried this one, and loved it. Thanks for the great recipe. 5 stars in my book.

    • says

      Hi Steve. Glad you liked the soup (although I take no credit for the recipe). I’m very familiar with the Daniel Fast. I did that last year for Lent and felt so great that I decided to go vegan (it’s been almost a year now). Good luck with the fast and thanks for reading/commenting :)

  7. kris says

    I wasn’t sure if the salt amount was correct so erred on the side of caution (2 tsp instead of 2 Tbsp) and it is just right.

  8. Jori says

    I love this recipe! I make it all the time, and even my non-vegan family members and friends absolutely love it. Thank you so much for this recipe!

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