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Creamy Vegan Potato Soup

Creamy vegan potato soup made silky-smooth with an immersion blender, coconut milk, and nutritional yeast. Simmered until the Yukon gold potatoes are very tender, then finished with lemon and topped with crispy chickpeas and chives.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
Onion
  • 1 onion diced
Garlic
  • 4 clove garlic minced
Celery
  • 2 stalk celery diced
Full-fat coconut milk
  • 1 can (13.5 oz) full-fat coconut milk
Vegetable broth
  • 4 cup vegetable broth
Olive oil
  • 2 tbsp olive oil
Nutritional yeast
  • 2 tbsp nutritional yeast
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 1 tsp onion powder
Smoked paprika
  • 0.5 tsp smoked paprika
Turmeric
  • 0.25 tsp turmeric
Lemon juice
  • 1 lemon juice juice of 1 lemon
Salt and pepper
  • 1 salt and pepper to taste
Crispy chickpeas and chives
  • 1 crispy chickpeas and chives for serving

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat and sauté the onion and celery for 5 minutes, stirring often, until softened and fragrant (visual cue: glossy, lightly golden edges).
  2. Add the garlic and cook for 1 minute, stirring constantly, until fragrant (visual cue: you smell garlic quickly but it does not brown).
Season and simmer
  1. Stir in the garlic powder, onion powder, smoked paprika, and turmeric and cook for 1 minute, stirring to coat (visual cue: spices look slightly toasted and smell warm).
  2. Add the vegetable broth and cubed potatoes, then bring to a gentle simmer (visual cue: small bubbles around the edges).
  3. Simmer for 20-25 minutes, stirring occasionally, until the potatoes are very tender when pierced with a fork (visual cue: they break apart easily).
Blend and finish
  1. Blend the soup completely smooth with an immersion blender (visual cue: no chunks remain and the texture turns creamy).
  2. Stir in the coconut milk and nutritional yeast until fully incorporated and glossy (visual cue: color becomes golden and uniformly creamy).
  3. Add the lemon juice and season generously with salt and pepper (visual cue: flavor is balanced and the soup tastes bright, not flat).
Serve
  1. Ladle the soup into bowls and top with crispy chickpeas and chives (visual cue: crunchy topping sits on the silky surface, with a fresh green pop).

Notes

For the smoothest texture, blend directly in the pot until completely lump-free, then stir coconut milk in after blending so it stays silky. Refrigerate in a covered container for up to 4 days; reheat gently on the stove, thinning with a splash of broth if needed. Freezing is not recommended because coconut-based soups can separate when thawed. Dietary swap: to make it nut-free and still creamy, keep coconut milk; for lower-fat, use light coconut milk and blend well to maintain body.