Easy vegan potato soup made super creamy as the veggies are blended with coconut milk. This delicious soup is very filling and can be served as a main dish.
Scroll down for Instant Pot Instructions
Don’t we all just love potatoes? I love everything that has potato in it, I make vegan potato cakes all the time, and adore these crushed new potatoes with garlic and herbs. When I’m craving comfort food, I make cheesy scalloped potatoes in the Instant Pot and they’re perfect every time! Oh and please give these Instant Pot buttered potatoes a try, seriously, they’re the best!
VEGAN POTATO SOUP
This vegan potato soup is SO creamy, satisfying, filling, healthy and the flavours are just incredible! It’s also sooo easy to make, all you need to do is saute the onion, with the carrot and garlic, add the potatoes along with the vegetable broth and any seasonings that you’re using and let it cook. Once it’s cooked, just blend it until smooth and mix in some coconut milk.
This soup takes under half an hour from start to finish, and I usually have it as a main dish because it’s quite filling (I also use my massive soup bowls!).
HOW TO MAKE THE PERFECT POTATO SOUP
Step 1.
On medium heat, add a splash of olive oil to a pot. Saute diced onion until it becomes soft and translucent. Saute a diced carrot, and cook the garlic until it becomes fragrant.
Step 2.
Add the diced potatoes, a couple of bay leaves, thyme, cumin, and any other seasonings that you like! I usually add 1/2 tsp of a curry mix or garam masala.
Add vegetable broth and water that is enough to cover the vegetables, bring to a boil and simmer until the potatoes and carrots become soft.
Step 3.
Find the bay leaves and discard. Then blend using a stick blender, and mix in coconut milk. Season with salt, ground black pepper and cayenne, and garnish with chopped parsley or chives.
INSTANT POT POTATO SOUP
Although this soup is super easy to make, I find it easier to make in the Instant Pot as I don’t have to watch it.
- On saute mode, cook the diced onion until soft and translucent. Then add a diced carrot and saute for a minute, and finally add the minced garlic and cook until fragrant.
- Switch off the “saute” mode, add in the diced potatoes, bay leaves, any seasonings that you’re using such as thyme, ground cumin, curry powder or garam masala.
- Cover with the lid, and set the valve on sealing position. Cook on high pressure for 8 minutes. Once the cooking is finished, do a quick release, and carefully open the lid away from your face as the steam will be hot.
- Find the bay leaves and discard.
- Using a stick blender, blend the soup until smooth and mix in coconut milk. Season with salt, ground black pepper and cayenne. Garnish with chopped parsley or chives.
WHAT MAKES THIS SOUP SO CREAMY?
For best results use a creamy type of potatoes to make this soup, and make sure that you stir in canned full fat coconut milk at the end. It’s up to you how much coconut milk you want to add, I recommend that you add at least 1/4 cup of coconut milk, but you could add more!
TOPPING IDEAS
You can enjoy this soup as it is, or go crazy with toppings! Below are my favourite topping ideas:
- Homemade coutons
- Chickpea croutons
- Crispy roasted potato chunks
- Tempeh bacon (crumbled)
- Chopped herbs
WEIGHT WATCHERS POINTS: 7 SMARTPOINTS PER PORTION ON WEIGHT WATCHERS FREESTYLE PLAN
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Vegan Potato Soup
Recipe Video
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 4 medium potatoes peeled and diced
- 2 bay leaves
- 6 cups vegetable broth or water
- ¼ tsp ground black pepper
- ½ tsp ground cumin
- ¼ tsp ground coriander optional
- ½ tsp curry powder or garam masala optional
- ½ cup full fat coconut milk canned
Instructions
- On medium heat, add a splash of olive oil to a pot. Saute diced onion until it becomes soft and translucent. Saute a diced carrot, and cook the garlic until it becomes fragrant.
- Add the diced potatoes, a couple of bay leaves, thyme, cumin, and any other seasonings that you like! I usually add 1/2 tsp of a curry mix or garam masala. Add vegetable broth and water that is enough to cover the vegetables, bring to a boil and simmer until the potatoes and carrots become soft.
- Find the bay leaves and discard. Then blend using a stick blender, and mix in coconut milk. Season with salt, ground black pepper and cayenne, and garnish with chopped parsley or chives.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Wendy B says
Though I haven’t made this yet, it looks wonderfully yummy!
I noticed that in the IP directions (which I use almost all the time for soups and many other meals) the addition of the broth/water is missing, and it appears in the video that the pressure is set to low while you state it should be pressure cooked on high. I’m anxious to try this — probably tomorrow! Thanks for a great recipe!