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Creamy Vegan Potato Soup

Creamy vegan potato soup simmers russet potatoes in a savory broth thickened with a little flour and finished with unsweetened oat milk. Mash some of the tender potatoes against the pot to make it creamy while keeping plenty of chunks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp vegan butter
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 3 tbsp flour all-purpose
  • 4 cups vegetable broth
  • 2 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 0.75 tsp salt kosher
  • 0.25 tsp black pepper
  • 2 cups oat milk unsweetened plain

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Melt the vegan butter in a 5-quart Dutch oven over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
  2. Stir in the garlic for 30 seconds.
  3. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
  4. Gradually stir in the vegetable broth until smooth.
  5. Add the potatoes, salt, and pepper and bring the soup to a boil.
  6. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
  7. Stir in the oat milk and simmer gently for 3 to 5 minutes.
  8. Mash some of the potatoes against the side of the pot to thicken the soup, leaving some chunks intact.

Notes

For extra thickness, mash only some of the potatoes so the soup keeps its chunky texture. Refrigerate in an airtight container for up to 4 days; freezing is possible, though the oat milk may separate slightly when thawed. For a gluten-free version, use a gluten-free all-purpose flour blend and confirm the broth is gluten-free.