Creamy dairy-free potato soup proves you don't need cream for comfort: red potatoes, celery, and onion simmered in vegetable broth, then finished with soymilk and tofu sour cream. A dash of vegan Worcestershire gives it that slow-simmered depth.
There’s nothing quite like a warm bowl of creamy potato soup to soothe the soul. This recipe delivers all the comforting, velvety texture you crave, completely dairy-free! We’re using a simple blend of soymilk and tofu sour cream to create a rich, luxurious base, while fresh thyme adds an earthy, aromatic touch. It’s the perfect one-pot wonder for a chilly evening, proving that plant-based comfort food is second to none.
Ingredients
• 2 tablespoons olive oil
• 1 cup / 150 g (5.3 oz) chopped onion (1 large)
• 1/2 cup / 60 g (2.12 oz) chopped celery (2 stalks)
• 2 cloves garlic, minced
• 3 cups / 450 g (15.9 oz) chopped round red potatoes (about 1 pound)
• 2 cups / 480 ml vegetable broth
• 1 teaspoon (5 ml / 0.2 fl oz) vegan Worcestershire sauce
• 1/2 teaspoon (10 ml / 0.3 fl oz) salt
• 1/8 teaspoon ground black pepper
• 2 cups / 480 ml plain, unsweetened soymilk
• 1 cup / 240 g (8.5 oz) tofu sour cream
• 2 tablespoons (30 ml / 1 fl oz) all-purpose flour
• 1 tablespoon (15 ml / 0.5 fl oz) snipped fresh thyme
• Fresh thyme sprigs for garnish, optional
Instructions
1. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and celery, cooking for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the chopped potatoes, vegetable broth, vegan Worcestershire sauce, salt, and pepper to the pot. Stir everything together and bring the mixture to a boil.
3. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
4. Gently mash some of the potatoes against the side of the pot with the back of a spoon or a potato masher. This helps to naturally thicken the soup while leaving some pleasant texture.
5. In a separate small bowl, whisk together the soymilk, tofu sour cream, all-purpose flour, and snipped fresh thyme until smooth. Pour this creamy mixture into the saucepan with the potatoes.
6. Increase the heat to medium and continue to cook, stirring constantly, until the soup thickens and begins to bubble. Let it bubble gently for one more minute to cook off the raw flour taste.
7. Serve hot, garnished with a few fresh thyme sprigs if desired.
Nutritional Information
• Servings: 4
• Start to Finish: 45 minutes
• Calories: 395
• Total Fat: 24 g
• Saturated Fat: 12 g
• Cholesterol: 0 mg
• Sodium: 1,234 mg
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 8 g
Pro Tips
• For a smoother soup, use an immersion blender to partially or fully blend the soup after the potatoes are cooked but before adding the creamy soymilk mixture.
• Boost the veggies by adding 1 cup (240 ml) of chopped carrots along with the celery and onion, or stir in a cup of frozen corn or peas during the last 5 minutes of simmering.
• No fresh thyme? Use 1 teaspoon (5 ml / 0.2 fl oz) of dried thyme instead. Add it with the vegetable broth to allow the flavor to fully infuse the soup.
• Make it gluten-free by swapping the all-purpose flour for a cornstarch slurry. Mix 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch with 2 tablespoons (30 ml / 1 fl oz) of cold water and stir it in at the end to thicken.
FAQ
Q: Can I make this potato soup without soy
A: Absolutely! For a soy-free version, replace the soymilk with an equal amount of unsweetened oat milk or cashew milk for a similar creamy result. Instead of tofu sour cream, you can use a store-bought vegan sour cream made from cashews or coconut, or make your own cashew cream by blending 1 cup (240 ml) of soaked raw cashews with 1/2 cup (480 ml) of water and a squeeze of lemon juice.
Q: How can I add more protein to this vegetarian potato soup
A: To boost the protein content, consider blending in 1 cup (240 ml) of rinsed cannellini beans along with the potatoes. You can also stir in a few tablespoons of nutritional yeast for a cheesy, savory flavor and extra protein. Serving the soup topped with roasted chickpeas or alongside a slice of high-protein bread are also great options.
Q: How do I store and reheat leftover creamy potato soup
A: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally. You may want to add a splash of vegetable broth or plant-based milk to reach your desired consistency.
Q: Is this creamy potato soup recipe gluten-free
A: This recipe can easily be made gluten-free. The only ingredient containing gluten is the all-purpose flour. Simply swap it out by using a cornstarch slurry to thicken the soup. Whisk 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch with 2 tablespoons (30 ml / 1 fl oz) of cold water until smooth, then stir it into the soup during the last few minutes of cooking until it thickens.
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Creamy Dairy-Free Potato Soup
Ingredients
Method
- In a large saucepan or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and celery, cooking for about 5 minutes until they begin to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped potatoes, vegetable broth, vegan Worcestershire sauce, salt, and pepper to the pot.
- Stir everything together and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Gently mash some of the potatoes against the side of the pot with the back of a spoon or a potato masher. This helps to naturally thicken the soup while leaving some pleasant texture.
- In a separate small bowl, whisk together the soymilk, tofu sour cream, all-purpose flour, and snipped fresh thyme until smooth.
- Pour this creamy mixture into the saucepan with the potatoes.
- Increase the heat to medium and continue to cook, stirring constantly, until the soup thickens and begins to bubble.
- Let it bubble gently for one more minute to cook off the raw flour taste.
- Serve hot, garnished with a few fresh thyme sprigs if desired.
