Vegan Creamy Potato Soup with Crispy Vegan Bacon

Vegan Creamy Potato Soup

This stovetop potato soup has a thick, pale-golden broth with tender potato cubes and small pieces of carrot. A brief flour roux and plain, unsweetened oat milk make the broth creamy; blending only a small portion gives it body without losing the chunks. Brown the vegan bacon separately, then scatter it over each bowl with fresh parsley just before serving so the topping stays crisp.

Ingredients for Vegan Creamy Potato Soup

• 2 1/2 pounds Yukon Gold potatoes, cut into roughly 1-inch cubes (about 1,150g)
• 3 tablespoons olive oil or vegan butter
• 1 medium yellow onion, diced (150g)
• 2 medium carrots, diced small (120g)
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour (30g)
• 5 cups vegetable broth
• 1 1/2 cups plain, unsweetened oat milk
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 4 ounces vegan bacon, chopped (about 115g)
• 2 tablespoons chopped fresh parsley, plus extra for serving

Use plain, unsweetened plant milk; sweetened or flavored milk will change the savory taste. Unsweetened soy or cashew milk can replace the oat milk. For a gluten-free version, use a gluten-free all-purpose flour blend in place of the flour and adjust the finished thickness with liquid if needed.

How to Make Vegan Creamy Potato Soup

1. Prepare the vegetables and topping: Cut the potatoes into even, roughly 1-inch cubes. Dice the onion and carrots. Cook the chopped vegan bacon in a small skillet over medium heat until browned and crisp at the edges, then transfer it to a plate. Keep it separate from the soup.
2. Soften the vegetables: Warm the olive oil or vegan butter in a 5- to 6-quart soup pot or Dutch oven over medium heat. Add the onion and carrots and cook for 5 to 7 minutes, stirring occasionally, until the onion softens and begins to look translucent. Add the garlic near the end and cook until fragrant, without browning it.
3. Cook the flour: Sprinkle the flour over the vegetables and stir continuously for about 1 minute, until it is moistened by the fat and smells lightly toasty. This brief cook helps prevent a raw flour taste.
4. Add the broth and potatoes: Gradually whisk in the vegetable broth until the base is smooth. Add the potatoes, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer over medium heat, then reduce the heat to medium-low.
5. Simmer until tender: Partially cover the pot and simmer gently for about 18 to 25 minutes, stirring occasionally. Start checking after about 15 minutes. The potatoes are ready when a fork slides in easily but the cubes still hold their shape; cut size and simmer intensity affect the timing.
6. Finish the creamy broth: Remove the bay leaf. Stir in the oat milk and warm gently over low to medium-low heat for 3 to 5 minutes without boiling hard. Carefully blend a small portion of the hot soup and stir it back into the pot, or briefly use an immersion blender in one area. Stop when the broth has body and plenty of potato and carrot pieces remain.
7. Season and serve: Taste and adjust the salt and pepper. If the soup is too thick, stir in a little broth, oat milk, or water. Ladle into bowls and top with the vegan bacon and chopped parsley.

How to Keep the Soup Creamy but Chunky

Blend just enough soup to thicken the broth around the intact potatoes. Blending too much, or blending for too long, can make potato soup gummy. For a chunkier bowl, blend less rather than blending the whole pot. If using a standard blender, work with a small portion at a time and handle the hot liquid carefully.

Choosing and Cooking the Potatoes

Yukon Gold potatoes give this version recognizable chunks and a creamy broth. Other all-purpose potatoes can work, though they may break down differently. Keep the cubes close to the same size and use fork tenderness—not the clock alone—to decide when they are done.

Serving the Soup

Add the vegan bacon to individual bowls just before serving; stirring it into the pot will soften it. Finish with parsley and serve with crusty bread or a simple green salad. For another creamy vegetable soup, try Creamy Roasted Cauliflower Soup.

How to Store and Reheat

Cool leftovers promptly and refrigerate in a covered container for 3 to 4 days. The soup thickens as it sits. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding broth, oat milk, or water a little at a time to loosen it. For microwave reheating, heat in short intervals and stir between them. Keep the vegan bacon separate and add it after reheating.

Freezing is possible, but the potatoes may taste grainy or floury after thawing. If freezing, cool the soup, transfer it to a freezer-safe container, and thaw overnight in the refrigerator before reheating.

Nutrition Information

Approximate nutrition per serving, based on 6 servings: 330 calories, 10g protein, 11g fat, and 48g carbohydrates. Approximate nutrition per 100g: 65 calories, 2g protein, 2g fat, and 10g carbohydrates. Values vary with the vegetable broth, oat milk, and vegan bacon used.