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Simple Vegan Potato Soup

This vegan potato soup is made using a straightforward stovetop method, combining tender potatoes, aromatic onions, and garlic, then blending everything into a velvety, comforting bowl. The final texture is smooth and creamy with a warm, smoky flavor, thanks to a touch of smoked paprika and coconut milk, all achieved with minimal equipment and fuss.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium Russet potatoes peeled and diced
  • 1 large Onion chopped
  • 1 clove Garlic minced
  • 4 cups Vegetable broth preferably homemade or store-bought
  • 0.5 cup Coconut milk for creaminess
  • 1 teaspoon Smoked paprika adds smoky flavor
  • to taste Salt and pepper season at the end

Equipment

  • Large heavy-bottomed pot
  • Immersion blender
  • Measuring cups
  • Wooden spoon

Method
 

  1. Peel and dice the potatoes into roughly 1-inch chunks, then set aside in a bowl of water to prevent browning.
  2. Heat the large heavy-bottomed pot over medium heat, adding a splash of oil or water. Once hot, add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes. You’ll notice a sweet aroma filling the air.
  3. Add the drained potatoes to the pot and stir well, letting them cook for another 2-3 minutes until they start to toast slightly and release a soft earthy smell.
  4. Pour in the vegetable broth, bringing everything to a gentle simmer. Cover the pot and cook for about 15 minutes, until the potatoes are fork-tender and easily mashable.
  5. Turn off the heat and carefully insert the immersion blender into the pot. Blend until the mixture is smooth, creamy, and velvety—this should take about 1-2 minutes. Be cautious of the hot steam and splatters.
  6. Add the coconut milk and smoked paprika to the blended soup, then stir well to incorporate. Taste and season with salt and pepper as needed, blending again briefly to distribute the flavors evenly.
  7. Let the soup rest for a few minutes off the heat, allowing the flavors to meld and the soup to thicken slightly. Then, ladle into bowls to serve hot, garnished with herbs or a drizzle of coconut milk if desired.

Notes

For an extra flavor boost, sprinkle with chopped herbs like chives or parsley just before serving. If the soup is too thick, thin with a splash of hot water or broth and blend briefly again.