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Creamy, garlic potato soup in a gray bowl topped with veggie mushroom bacon, green onions, and corn

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. Made with affordable, plant-based, pantry-friendly ingredients.
Course Appetizer, Dinner, Lunch, Side Dish
Servings 4


  • 1 tablespoon olive oil
  • 6 garlic cloves crushed
  • 3 russet potatoes (450 grams. Peeled + chopped)
  • 2 cups vegetable broth
  • 1 cup water (for boiling)
  • 1/4 cup flour (for slurry)
  • 1/2 cup water (for slurry)
  • 1 cup full-fat coconut milk
  • Salt & pepper to taste
  • Your favorite toppings


  • 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 1/4 cup all-purpose flour and 1/2 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. 
Keyword One-pot, Plant-Based, Savory, Soup