Sometimes you just need a delicious, simple soup to make, and this 4-ingredient potato soup definitely fits the bill. It's gluten-free and ridiculously easy to put together. You need potatoes, vegetable broth, onion, and dairy-free milk, which tastes just like an old-fashioned potato soup. That's it! I like to serve mine with any veggies I have around on top of some freshly chopped chives. Enjoy!
This is the perfect cozy, easy potato soup recipe for the Fall season and or cold winter nights. Just the perfect and best potato soup recipe here!
💚 Why you will love it
- Effortlessly Simple
- Comfortingly Creamy
- Naturally Gluten-Free
- Perfectly Plant-Based
- Cozy Flavor Burst
Yep! This gluten-free potato soup is put together with only four ingredients, and it is made in one pot! Crazy uh?
- Potatoes: The star of the show, these tubers provide the hearty texture and rich, earthy flavor that makes this soup a soul-warming classic. Plus, they're packed with essential vitamins and minerals.
- Onion: This allium adds a depth of flavor that takes the soup from good to great. Bonus: onions come with a side of antioxidants and other health perks.
- Vegetable Broth: Beyond adding liquid, it elevates the other flavors in the dish. Think of it as the flavor DJ, mixing all the ingredient hits into one harmonious track.
- Dairy-free Milk: Creaminess, here we come! This plant milk introduces a silky texture without the dairy drama, and it's easier on the planet too.
- Onions - You can use leeks or green onions instead of yellow onions.
- Potatoes - use sweet potatoes instead. You can even use leftover mashed potatoes.
- Dairy-free milk - this is a vegan option, so we prefer using creamier and higher protein milk options such as soy milk, cashew milk, homemade almond milk, and oat milk. They are delicious and don't have cholesterol or saturated fats like regular or skim milk.
Some great wholesome additions to this vegan potato soup recipe are
- Adding a quickly made mushroom gravy is also an excellent topping for making it a fantastic Thanksgiving appetizer, just as you would add it to mashed potatoes.
In addition to a saucepan or Dutch oven, you only need an immersion blender or high-powered blender.
Making potato soup is easy-peasy. Just chop the ingredients and cook everything in one saucepan.
Step 1: Coarsely chop the onion and dice the potatoes into cubes.
Step 2: Sauté the onions for 2-3 minutes until cooked.
Step 3: Add diced potatoes and stir.
Step 4: Cover the potatoes and onions with vegetable stock, and let simmer for 15 minutes, stirring occasionally.
Hint: dicing the potatoes into similar-sized cubes will allow them to cook evenly. Also, the smaller the dice, the quicker this delicious soup will be made.
Step 5: Remove from heat, and add dairy-free milk.
Step 6: Blend with an immersion blender until sufficiently creamy.
💡 Top tips
If you don't mind, this creamy potato soup is a little darker; while cooking the onions, let them get slightly brown, and then deglaze with a bit of vegetable stock before stirring the potatoes.
This will pick up all that flavor sticking on the bottom of the pan, giving it a smoky, more intense, rounded onion flavor.
- Chunky soup - You can use a potato masher instead of an immersion blender for chunky potato soup.
- Deluxe - add a piece of vegan butter, shaved black or white truffles, or crispy onions.
For a delightful twist on classic soups, try our mushroom soup without cream; its rich, earthy flavors make a perfect companion to the simplicity of the potato soup.
🥢 How to serve
- Serve with gluten-free garlic bread or Indian naan.
- We also like adding steamed vegetables such as cauliflower and broccoli.
- Adding sautéed cremini mushroom slices is fabulous and adds a chunky touch to your meal.
- Mushrooms - sautéed.
- Chives or green onion tops
- Vegan parmesan cheese
- Sweet corn
- Vegan sharp cheddar cheese
- Fried shaved garlic
- Caramelized onions
- Chopped green onions tops
- Vegan sour cream
- Drizzle truffle oil or extra-virgin olive oil.
Yes, potato soup can be frozen. It is best to freeze it in individual servings to have a quick and easy meal option on hand. Just remember to thaw it completely before reheating it so that it doesn't scorch.
It should be safe to eat after 3-4 months in the freezer.
To fix a bland potato soup, you can add vegetable bullion and robust vegan shredded cheese options, such as Monterrey jack, cheddar, parmesan, or Havarti.
Garlic salt, onion, and garlic powder is also fantastic flavor enhancers.
You can thicken potato soup without flour by using a roux.
A roux is a mixture of fat and flour that is used to thicken sauces, soups, and gravies. The most common fat to use in a roux is butter, but you can also use olive oil. A dairy-free potato soup roux can be made with any plant milk, like oat milk, and you can keep it gluten-free using chickpea flour. This is exactly like you make a vegan bechamel sauce.
To make a roux, start by melting the fat in a saucepan over low heat. Then add the flour and whisk until it's well combined. Cook the roux for 1-2 minutes or until it turns light brown. Then slowly add the broth to the saucepan while whisking continually. Bring the soup to a boil and cook for 2-3 minutes or until it has thickened
We like using Yukon gold potatoes and russet potatoes, but any will work.
Store leftover vegetarian potato soup recipes in an airtight container in the fridge for up to 2 days or in the freezer for up to 3 months.
Then reheat potato soup on medium heat, adding half a cup of dairy-free milk or vegetable broth.
🍲 More soup recipes
Not a soup but a potato delight are there roasted garlicky potatoes that you will love!
For a protein-packed and easy-to-make soup try our pea pottage; it is hearty and filling.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
4-ingredient Potato Soup (Gluten-Free)
- Coarsely chop the onion.
- Peel the potatoes and chop them into small to medium dice.
- Stir-fry the onions in a medium saucepan over medium-high heat (7 convection). Sauté for 5 minutes, until softened; add a couple of tablespoons of vegetable broth if they stick. Stir frequently.
- Add the potatoes and season with salt and pepper. Add vegetable broth to cover the potatoes and bring them to a boil. Reduce heat to medium, cover, and simmer for 15 minutes, stirring a couple of times, until the potatoes are fork-tender.
- Remove from heat and add the plant milk to the saucepan.
- Using an immersion blender, blend the vegetables and liquids until smooth. Alternatively, you can place the contents in a blender until smooth, holding the lid with a tea towel since hot liquids tend to explode when mixed in a blender. Taste and adjust seasonings as desired.
- Stir additional optional ingredients until well combined and serve with your favorite toppings.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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