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Home » Recipes » Soups & Stews

Creamy Garlic Potato Soup

Need something creamy, yet not too heavy? This garlic potato soup is made with just 10 plant-based ingredients including potatoes, garlic, broth, and coconut milk. It's the perfect, cozy side dish that can be topped with veggie bacon, green onions, and vegan cheese for an added layer of texture and flavor.

Creamy garlic potato soup in a gray bowl topped with veggie bacon, sliced green onion, and toasted corn
by Aly Michell Dated: November 11, 2020 Last Modified: August 28, 2023 Leave a Comment
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(This post may have affiliate links. Please see my disclosure.)
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  • Recipe Notes 
  • What Goes With Potato Soup? 
  • Should You Peel The Potatoes?
  • Creamy Garlic Potato Soup

It's cold outside and there's nothing like a warm bowl of homemade, creamy garlic potato soup to cozy up with. 

Soup has been on the menu nearly every night for dinner - and I am here for it.

After a summer of heatwaves and smoke, I am thankful for our bone-chilling temperatures (at least by my standards). 

We're working with 8, plant-based ingredients for this recipe - most of which are pantry-friendly. 

Three peeled russet potatoes in a bowl

If you're into a potato recipe that's creamy, yet not too heavy - this is it. 

Although a potato soup loaded with non-dairy cheese, cream, and a stick of butter is a potato soup dream - I wanted to keep this soup relatively light. 

Meaning, we're going conservative with the vegan butter and coconut milk - but not holding back on the garlic and flavor. 

More Potato Recipes : 

  • Creamy Garlic Mashed Potatoes 
  • Baked Aloo Tikki 
  • Home Fries 

Recipe Notes 

Plant-based creamy, garlic potato soup topped with vegan bacon, green onions, and corn. With a side of roasted potato peels.
  1. We are using crushed garlic to get the most out of its flavor. Slicing or chopping garlic doesn’t yield as much of that beloved garlicky flavor as crushed. I use a garlic crusher, but grating garlic is an option, too. 
  2. I recommend using full-fat coconut milk. If the milk is clumpy or solid, just whisk it in a separate bowl until uniform and creamy. Additionally, if you're worried about the pronounced coconut milk flavor, it becomes subtle as it cooks and simmers with the rest of the soup. 

What Goes With Potato Soup? 

This plant-based potato soup is thick, creamy, and packed with flavor. A side of fresh salad works great with this soup. 

Other sides include garlic bread, a tempeh bacon sandwich, and crispy potato skins (no need to throw them away). 

Bread, rolls, breadsticks are a potato soup winner. 

Topping Ideas: 

  • Green Onion 
  • Chives
  • Vegan Bacon 
  • Roasted Potato Peels 
  • Corn 
  • Red Onion 
  • Vegan Cheese 
  • Black Pepper 
  • Salt 
  • Cilantro 
  • Vegan Sour Cream 

To make vegan bacon, check out our Vegan Mushroom Bacon recipe.

Should You Peel The Potatoes?

For a creamy potato soup, I recommend peeling the potatoes. If not, the soup may be too textured and difficult to get a good blend. 

But you don’t have to throw away the potato peels. Save them for later and roast them up. 

Roasted potato peels in a small bowl

Roasted potato peels make for a great snack - they are crispy, savory, and any flavor of choice can be added to them.

My favorite seasoning mix for potato peels include garlic powder and salt. 

Toss the peels them in a bit of oil, salt, and seasonings of choice. Cook them in an oven on a baking tray lined with parchment paper for about 20 minutes at 400 degrees F. 

If you're looking for more soup recipes, check out roasted tomato basil soup, 20-minute black bean soup, or take a peek at our list of soups!

Collage of creamy garlic potato soup. Pinnable for Pinterest
Creamy garlic potato salad in a gray bowl topped with vegie bacon, green onions, and roasted corn

Creamy Garlic Potato Soup

Aly Michell
It's cold outside and there's nothing like a warm bowl of homemade, creamy garlic potato soup to cozy up with. Made with affordable, plant-based, pantry-friendly ingredients.
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 35 minutes mins
Total Time 35 minutes mins
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine American
Servings 4
Calories 309 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 6 garlic cloves crushed
  • 3 russet potatoes (450 grams. Peeled + chopped)
  • 2 cups vegetable broth
  • 1 cup water (for boiling)
  • ¼ cup flour (for slurry)
  • ½ cup water (for slurry)
  • 1 cup full-fat coconut milk
  • Salt & pepper to taste
  • Your favorite toppings

Instructions
 

  • Add olive oil to a dutch oven or saucepan over medium heat. Once the oil is hot, add the crushed garlic. Cook for 1 minute, until fragrant. 
  • In the same pot, add the chopped potatoes. Mix the potatoes with the crushed garlic and olive oil and cook for another minute. 
  • Add the vegetable broth, and water. Stir together and bring to a boil. Once water at a boil, lower heat to a soft simmer.
  • Simmer potatoes without a lid for about 15-20 minutes until potatoes are fork-tender. Pierce potatoes with a fork to test texture for doneness.  
  • Turn off the heat and cool off the soup for 5-10 minutes. Then, pour the soup into a blender or food processor. Blend with low speed until smooth. Blend in batches if necessary.
  • In a small mixing bowl, stir together ¼ cup all-purpose flour and ½ cup water to make a slurry.
  • Pour soup back to the pot, stir in the slurry, coconut milk, salt, and pepper to taste. Simmer and stir over medium-low for 10 minutes until thick. 
  • Serve and top with sliced green onions, mushroom bacon, pan-roasted corn, or your favorite toppings. 

Nutrition

Serving: 1-ServingCalories: 309kcalCarbohydrates: 39gProtein: 6gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 491mgPotassium: 817mgFiber: 2gSugar: 2gVitamin A: 252IUVitamin C: 11mgCalcium: 43mgIron: 4mg
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294 shares
Category: All, Dinner, Lunch, Soups & Stews

About Aly Michell

Previous Post:Dairy-free mac and cheese in a gray bowl14 Vegan Thanksgiving Sides
Next Post:Tomato Braised MushroomsTomato braised mushroom with Puerto Rican rice

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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