Homestyle Vegan Potato Soup (Gluten Free)

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.

This vegan potato soup recipe is super 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 my husband. And even our very picky houseguest, J, ate a huge bowl of it (that’s amazing in itself).

INGREDIENTS:
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

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

STEP 1
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!

STEP 2
Bring back up to a boil, then reduce heat to medium-high and continue cooking until potatoes are done (about 13-15 minutes).

STEP 3
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.

STEP 4
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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21 thoughts on “Homestyle Vegan Potato Soup (Gluten Free)”

  1. 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.

    Reply
  2. 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!
    ~Tracy

    Reply
  3. 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!

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  4. 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.

    Reply
  5. 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.

    Reply
    • 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 :)

      Reply
  6. 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.

    Reply
  7. 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!

    Reply
  8. Hello! I love this recipe and make it all the time, but I would like to start making it in my Instant Pot (pressure cooker). Do you have any advice or recommendations on how to cook this recipe in a pressure cooker? Thanks. :)

    Reply

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