Creamy Potato Soup (Vegan)

You would never know this soup was dairy-free; it’s so creamy! This dish is a potluck success and is perfect for a cozy, winter evening. We usually make a double batch and freeze the extra. Sometimes, we even add a cup or two of kernel corn to add sweetness and texture. Serve with a side salad or baguette.


1 Tbsp. avocado oil

6 stalks celery, chopped

3 medium carrots, peeled and chopped

1 yellow onion, chopped

4 cloves minced garlic

3 medium Russet potatoes (or 10 large red potatoes), chopped

4 cups vegetable broth

1 cup full-fat, canned coconut milk (1/2 a can)

1 tsp salt (or to taste)

optional toppings: pumpkin seeds, chives, chopped bacon


  1. Sauté celery, carrots, and onion.
  2. Add garlic for 1 minute; add potatoes and broth; cover and simmer for 20 minutes until soft.
  3. Use an immersion blender to puree the ingredients into a smooth consistency. (Or, transfer to a stand-up blender.)
  4. Stir in coconut milk and salt.
  5. Add toppings and serve warm.

Adapted from It Doesn’t Taste Like Chicken at:
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