Perfectly Creamy Vegan Potato Soup

Tina Ruggiero
A preview of the outcome of a perfect potato creamy vegan soup.

And here we are….

We have reached another year of the grocery store and kitchen craze in pursuit of the most perfect Christmas holiday. Time has certainly flown this year! I seriously do not know where the year went, right? The other day we all went bonkers for Black Friday offers and today we’re planning Christmas.


Anyway, this past week my church had an amazing Christmas program. I loved it. Well, the beautiful music played feels nostalgic. Ahhhh! Doesn’t music just make the season perfect? I know it does for me.

After service, our church arranged for a special fellowship lunch. Knowing this the day before, I decided to chip in and make a nice warm soup to pair well with the warm hearts that pervaded the place. Geez, did my soup turn out fantastic; it was a home run!

In fact, I had several people asking me about it, so much so that I thought, “Why not post a recipe?”…. I mean, I know that once a recipe passes my husband’s taste test, I know it’s good. However, the affirmation from others motivated me further and I’m really excited about this one. I believe you and your family will love it too. It’s perfect for wintery evenings.

Preparing Perfect Creamy Vegan Potato Soup

Here is what you will need to do:


5 mins

40 mins

45 mins

©Sweet n’ Savory Life

Author: Tina
Recipe type: Main
Serves: 8-10 Servings


  • ½ cup vegan butter, melted
  • 1 whole medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 6 cups vegan chicken broth (6 cups water + 4 tablespoons vegan chick’nish seasoning)
  • 4 tablespoons potato starch
  • 3 cups unsweetened original cashew or soy milk
  • 6 medium/large russet potatoes, peeled and diced into cubes
  • ¾ cup vegan sour cream
  • Sea salt, to taste if necessary (Taste completed soup BEFORE adding salt!)
  • Juice from ¼ of a small lemon for some zesty flavor enhancement (Optional)


  1. Prepare to cook by peeling and chopping: yellow onions, garlic, and potatoes first.
  2. Next, in a large pot over medium heat, add ½ cup vegan butter, plus the yellow onions and garlic. Stir, and allow this to cook until onions are translucent for about 3 minutes.
  3. While the onions and garlic are simmering in the butter, prepare the vegan chicken broth by adding to a large mixing bowl all of the water and vegan chicken seasoning, with the potato starch to thicken it).
  4. After 3 minutes or so have passed, add the vegan chicken broth/potato starch to the pot and stir, followed by the dairy-free milk. Then, add diced potatoes and stir for about 2 minutes.
  5. Cover the large pot (with a little crack between the pot and pot cover for air and to prevent overflow), and allow the soup to cook for about 30-35 minutes over medium heat.
  6. Once the potatoes in the soup are soft, add the vegan sour cream, optional lemon juice, and very optional sea salt (Notice: salt may not be needed! Taste your soup first). Stir for another minute and remove from heat, or use an immersion blender to puree for a smooth potato soup texture.
  7. Serve warm, topped with a few of the garnish options in a beautiful soup bowl.

The cool thing about this recipe is that it is customizable!

Perfect with garnish

Feel free to add any garnish you choose.

Some good options are:

  • Chives
  • Chopped cilantro
  • Vegan sour cream
  • Dried red chili pepper flakes
  • Shredded vegan cheddar cheese

This recipe also can keep in the refrigerator for about 5 days, and honestly, it becomes better by the day!

And here is your finished product!

Enjoy your Christmas, and may you ponder this as you go along your way…

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