Easy Creamy Vegan Potato Soup: Smoked Paprika & Roasted Garlic!

There’s nothing quite like a bowl of warm, comforting potato soup, especially on a chilly day. But what if you’re looking for a version that’s both incredibly flavorful and completely plant-based? This creamy vegan potato soup recipe delivers all the cozy vibes without any dairy. The secret? A smoky twist of roasted garlic and smoked paprika that elevates this simple soup to gourmet status. Get ready to learn how to make a delicious, dairy-free potato soup with a depth of flavor you won’t believe!

Why You’ll Love This Creamy Vegan Potato Soup

This isn’t just any potato soup; it’s a flavor explosion in a bowl! The addition of smoked paprika and roasted garlic takes this classic comfort food to a whole new level.

Smoky ‘Bacon’ Flavor: The smoked paprika mimics the taste of bacon, adding a savory depth that’s simply irresistible. It’s the perfect touch for anyone craving that classic potato soup flavor profile, made entirely vegan.

Roasted Garlic Umami: Roasting the garlic mellows its sharpness and brings out a sweet, umami flavor that complements the potatoes beautifully. It adds a rich, complex note that you won’t find in ordinary potato soup.

Creamy and Comforting: Despite being dairy-free, this soup is unbelievably creamy and satisfying. It’s the perfect dish to warm you from the inside out.

Easy Weeknight Meal: This recipe is simple enough for a weeknight dinner, making it a go-to option when you need something quick and comforting.

Budget-Friendly: Made with affordable ingredients, this soup is a delicious and economical way to enjoy a hearty meal.

Ingredients Needed

• 2 tablespoons vegan butter (or olive oil, or to make oil-free omit and use a few tablespoons of water for sautéing instead)
• 2 medium onions (chopped finely)
• 2 ribs celery (diced)
• 2 large carrots (diced)
• 4 cloves garlic (chopped finely)
• 2 teaspoons salt (plus more to taste)
• ½ teaspoon ground black pepper (plus more to taste)
• 4 tablespoons all purpose flour (or gluten-free all purpose flour)
• 2 cups (480 mls) dairy-free milk (it MUST be unsweetened & unflavoured)
• 2½ – 3 cups (600 – 720 mls) flavourful vegetable stock (divided )
• 6 medium (about 1kg/2.2lb) potatoes (, cut into ½ inch cubes ( I like to use Yukon Gold or red potatoes))
• ¼ teaspoon ground nutmeg (optional)
• 1 bay leaf

Ingredient Notes & Substitutions

Let’s dive a little deeper into the ingredients we’re using and how you can make them work best for you.

Vegan Butter: I often use Miyoko’s Kitchen Cultured Vegan Butter or Melt Organic Vegan Butter, both readily available in most US grocery stores. You can substitute with olive oil for a different flavor profile. For an oil-free version, simply sauté the vegetables in a few tablespoons of water, adding more as needed to prevent sticking.

Dairy-Free Milk: For the best results, use unsweetened and unflavored soy, almond, or oat milk. Different plant-based milks will affect the soup’s thickness and flavor. Soy milk tends to be creamier, while almond milk has a thinner consistency. For a quick and easy option, try making your own homemade almond milk. Oat milk provides a good balance of creaminess and neutral flavor.

Potatoes: I recommend Yukon Gold or red potatoes for their creamy texture when cooked. Russet potatoes, on the other hand, will create a thicker soup due to their higher starch content. Feel free to experiment with a combination of potato types for a more complex texture.

For more information about potato varieties, you can check out this article on different types of potatoes and their uses.

Flour: You can use regular all-purpose flour or a gluten-free all-purpose flour blend. Using a gluten-free flour blend will ensure this soup is gluten-free friendly!

Vegetable Stock: Opt for a low-sodium vegetable stock to control the salt level in your soup.

Smoked Paprika: This is key to the smoky flavor! Make sure you’re using *smoked* paprika, not sweet paprika. You can choose between sweet or hot smoked paprika depending on your preference for spice. For more information on what smoked paprika is, this article will help.

How to Make Vegan Potato Soup

Sauté the Aromatics

In a large saucepan, melt the vegan butter (or heat the olive oil) over medium heat. Listen to the gentle sizzle as you add the finely chopped onions, diced celery, and diced carrots. Cook, stirring frequently, until the onions become translucent and slightly golden, about 5-7 minutes. The aroma of the softening vegetables will fill your kitchen!

Add the finely chopped garlic and cook for another 2 minutes, stirring constantly, until fragrant.

Build the Base

Stir in the salt and pepper. Now, add the flour to the pan and stir it all around for about a minute. This step is crucial for cooking out the raw flour taste and preventing a pasty flavor in the final soup.

Slowly pour in the dairy-free milk, stirring continuously to prevent any lumps from forming. Once the milk is fully incorporated, gradually add most of the vegetable broth (reserving about ½ cup / 120 mls). Stir well until the mixture starts to thicken slightly.

Add the cubed potatoes, nutmeg (if using), and the bay leaf to the pot. Stir everything together thoroughly.

Simmer and Thicken

Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer gently for about 25 to 30 minutes, or until the potatoes are very soft and just starting to break down. Be sure to simmer gently so it doesn’t scorch at the bottom of the pan.

Blend for Creaminess

Now, for the creamy factor! If you want an extra-thick and creamy soup, carefully use an immersion blender to blitz the soup right in the pan until it reaches your desired thickness. Be cautious to avoid splashing hot soup.

If you don’t have an immersion blender, a potato masher will do an okay job, leaving some chunks for a heartier texture. For a thinner soup, add the remaining vegetable stock to thin it out as needed.

Season and Serve

Taste the soup and adjust the seasoning as necessary. Add more salt, pepper, or even a pinch of smoked paprika to enhance the flavor to your liking.

Serve hot, as is, or with your favorite toppings. I have lots of ideas for toppings below!

Potato Types and Soup Texture

The type of potatoes you use significantly impacts the final texture of your vegan potato soup. Here’s a breakdown:

Yukon Gold and Red Potatoes: These are my go-to choices for a creamy soup. They have a lower starch content, which means they break down nicely without making the soup gluey.

Russet Potatoes: These potatoes are high in starch, resulting in a much thicker soup. If you like a very dense and hearty soup, russets are a good option.

Combination: For a more complex texture, try using a mix of potato types. This gives you the creaminess of Yukon Golds with a bit of body from russets.

Ultimately, the potato starch released during cooking is what thickens the soup. Keep this in mind when choosing your potatoes and adjusting the consistency with vegetable broth.

Pro Tips & Troubleshooting

Pro Tips

Here are some tips to make your vegan potato soup truly exceptional:

Roast the Garlic for Maximum Flavor: Roasting the garlic beforehand mellows its flavor and adds a delicious sweetness. To roast, simply wrap a whole head of garlic in foil with a drizzle of olive oil and bake at 400°F (200°C) for about 40 minutes, or until soft. Let it cool slightly, then squeeze out the cloves.

Bloom the Smoked Paprika: Briefly sautéing the smoked paprika in the vegan butter or oil before adding the other vegetables will enhance its flavor and release its smoky aroma.

Use High-Quality Vegetable Stock: A flavorful vegetable stock makes a big difference in the overall taste of the soup.

Don’t Skip the Nutmeg: Even a small amount of ground nutmeg adds warmth and depth to the soup.

Adjust Seasoning to Taste: Taste the soup frequently and adjust the salt, pepper, and smoked paprika as needed to achieve your desired flavor profile.

Simmer Gently: Avoid high heat, which can cause the soup to scorch on the bottom of the pan.

Common Mistakes to Avoid

Watch out for these common pitfalls:

Not Cooking the Flour Long Enough: This results in a pasty taste in the soup. Be sure to cook the flour for about a minute, stirring constantly, before adding the liquid.

Adding the Dairy-Free Milk Too Quickly: This can cause lumps to form. Pour the milk in slowly, stirring continuously.

Using Sweetened or Flavored Dairy-Free Milk: This will affect the soup’s flavor. Always use unsweetened and unflavored varieties.

Over-Blending the Soup: This can make the soup gluey. Blend it just until it reaches your desired consistency.

Not Using Enough Vegetable Stock: This can result in a very thick soup. Add more stock to thin it out as needed.

Skipping the Roasted Garlic: The roasted garlic is key to the unique flavor profile of this soup, so don’t leave it out!

Serving & Storage

Serving Ideas

Here are some delicious ways to serve your vegan potato soup:

Toppings: Top with crumbled tempeh bacon, crispy roasted potato chunks, fresh parsley, roasted carrots, green onion, vegan cheese shreds, or a swirl of vegan ranch dip.

Sides: Serve with a side of crusty bread for dipping or a fresh side salad.

Pairings: Pair with a vegan grilled cheese sandwich for a comforting and satisfying meal.

Storage and Make-Ahead

Fridge: The soup can be stored in the refrigerator for up to 3-4 days in an airtight container.

Freezer: For longer storage, freeze the soup in portion-sized containers for up to 2-3 months. This makes it easy to thaw out individual servings for quick meals.

Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, or in the microwave until heated through.

Conclusion

This creamy vegan potato soup is a testament to how delicious and satisfying plant-based cooking can be. The addition of smoked paprika and roasted garlic creates a depth of flavor that will have everyone coming back for seconds. Don’t be intimidated to try this recipe, even if you’re new to vegan cooking. Experiment with different toppings and variations to make it your own.

I encourage you to try this recipe and share it with your friends and family! And if you’re looking for more vegan soup recipes, be sure to explore the rest of my blog.

FAQ

What are the best potatoes to use for vegan potato soup?

Yukon Gold and red potatoes are great choices for their creamy texture.

What toppings go well with vegan potato soup?

Crumbled tempeh bacon, roasted potato chunks, fresh herbs, vegan cheese, and a swirl of vegan sour cream are all fantastic options.

How do I store and reheat vegan potato soup?

Store the soup in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Reheat on the stovetop or in the microwave.

Can I make this soup ahead of time?

Yes, it can be made 1-2 days in advance and stored in the fridge. The flavors often meld together even better.

What kind of plant-based milk works best in this recipe?

Unsweetened, unflavored soy, almond, or oat milk are recommended.

How can I adjust the consistency of the soup?

Add more vegetable broth to thin it out; blend less for a chunkier soup; or blend more for a smoother, creamier texture.

Can you freeze this soup?

Yes, but the texture may change slightly after thawing. If you’re looking for something to pair it with consider a creamy macaroni salad.