Quick Facts
Time: 40 minutes total • Yield: Serves 4–6 • Skill: Easy • Method: One-pot + blender • Diet: Vegan, Gluten-Free

Introduction

Potato Soup is the answer when you want a cozy dinner that’s gentle, creamy, and warming without feeling heavy. This version leans on coconut milk for a lush, dairy-free texture and finishes with lemon and dill for brightness. The flavor is classic and comforting—think mellow potatoes and sweet onions—lifted with fresh herbs and a hint of citrus. The texture is ultra-smooth with just enough body to cling to the spoon. It’s perfect for families, meal prep, or anyone building a lineup of Fall Soup Recipes that feel satisfying yet simple. If you’re after Homemade Potato Soup that’s weeknight-fast and friendly to varied diets, you’ve landed in the right kitchen.

Browse all our potato soup recipes for more cozy bowls.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing.
• Flexible: swap coconut milk for cashew cream or blend part of the soup for a rustic feel.
• Balanced flavor: lemon for acid, dill for fresh lift, pepper for warmth.
• Great leftovers: reheats beautifully for lunches.

Potato Soup — Vegan, Silky, Weeknight-Ready (Coconut Milk)

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• Author: Lily
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Vegan

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Description

A silky, dairy-free Potato Soup that’s weeknight-fast and ultra-comforting. Yukon Gold potatoes and coconut milk blend up creamy, while lemon and dill keep it bright. Vegan, gluten-free, one-pot + blender.

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Ingredients

• 2 tbsp olive oil

• 1 large yellow onion, chopped

• 2 ribs celery, chopped

• 3 cloves garlic, minced

• 2 lb Yukon Gold potatoes, peeled and diced ¾-inch

• 4 cups low-sodium vegetable broth

• 1 (13.5 oz) can full-fat coconut milk

• 1–2 tbsp fresh lemon juice, plus more to taste

• ¼ cup chopped fresh dill, plus extra for garnish

• ½ tsp fine sea salt, more to taste

• ½ tsp black pepper

• Optional: pinch of red pepper flakes; chopped chives for garnish

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Instructions

1. Heat oil in a 5–6 qt pot over medium. Add onion, celery, and a pinch of salt; cook 5–7 minutes until translucent.

2. Stir in garlic and cook 30–60 seconds until fragrant.

3. Add potatoes and broth. Bring to a gentle boil; reduce to a simmer.

4. Simmer 15–18 minutes until potatoes are fork-tender.

5. Off heat, stir in coconut milk. Blend (immersion or carefully in batches) until silky smooth.

6. Return to low heat. Stir in lemon juice, dill, pepper, and more salt to taste.

7. Adjust texture: splash of broth if too thick; simmer 2–3 minutes if thin.

8. Rest 2 minutes. Ladle into bowls and garnish with dill/chives; add red pepper flakes if desired.

Notes

• Swaps: Use ¾ cup cashew cream instead of coconut milk; parsley or chives instead of dill; add thyme for woodsy notes.

• Broth alternative: Water + 1 tsp miso per cup.

• Texture: Blend only half for a chunkier, “mashed potato soup” vibe.

• Slow cooker: Sauté aromatics, then cook LOW 6–7 hours; stir in coconut milk and blend.

• Make-ahead: Chop aromatics and potatoes up to 24 hours ahead (store potatoes in cold water).

• Storage: Fridge 3–4 days; freeze up to 3 months. Thin with broth when reheating.

• Pro tips: Season in layers; finish with lemon for brightness.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: soup recipes
• Method: One-pot + blender
• Cuisine: American

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 2 ribs celery, chopped
• 3 cloves garlic, minced
• 2 lb Yukon Gold potatoes, peeled and diced ¾-inch
• 4 cups low-sodium vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• 1–2 tbsp fresh lemon juice, plus more to taste
• ¼ cup chopped fresh dill, plus extra for garnish
• ½ tsp fine sea salt, more to taste
• ½ tsp black pepper
• Optional: pinch of red pepper flakes; chopped chives for garnish

What each ingredient does:

• Olive oil: helps aromatics soften and bloom.
• Onion & celery: savory backbone and sweetness.
• Garlic: aromatic depth.
• Yukon Gold potatoes: naturally creamy, hold body after blending.
• Vegetable broth: thins to perfect sipping consistency.
• Coconut milk: dairy-free richness.
• Lemon juice: brightness; balances starch and fat.
• Dill: fresh herbal finish.
• Salt & pepper: foundation seasoning.
• Red pepper flakes: optional heat.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: swap celery for leek or add a carrot for gentle sweetness.
• Broth: water + 1 tsp miso paste per cup for savory depth.
• Creaminess: use ¾ cup cashew cream instead of coconut milk.
• Herbs: parsley or chives can stand in for dill; add thyme for woodsy notes.
• Texture: for a “Mashed Potato Soup” vibe, blend only half and leave tender chunks.
• Heat: sprinkle chili flakes or swirl chili oil to hint at Best Potato Soup warmth.
• Crock Pot: sauté aromatics first, then cook on LOW 6–7 hours; blend before serving for an Easy Potato Soup Crock Pot approach.

Equipment Notes

• Must-have: 5–6 qt pot and a blender (immersion or countertop).
• Nice-to-have: ladle for controlled blending; citrus squeezer for consistent lemon.
• Size notes: if using a smaller pot, simmer with lid ajar to avoid starchy boil-overs.
• Cleanup tip: rinse blender immediately with hot water to prevent starch sticking.

Step-by-Step

1. Sweat aromatics (why): Heat oil in pot over medium. Add onion and celery with a pinch of salt; cook 5–7 minutes until translucent—softening builds sweetness.
2. Bloom garlic: Stir in garlic 30–60 seconds until fragrant to prevent bitterness.
3. Add potatoes + broth: Add diced potatoes and broth. Bring to a gentle boil, then reduce to simmer.
4. Simmer to tender: Cook 15–18 minutes until potatoes are fork-tender but not mushy; pieces should break with light pressure.
5. Blend for creaminess: Off heat, add coconut milk. Blend until silky smooth. If using a countertop blender, vent lid and work in batches.
6. Season + brighten: Return to low heat. Stir in lemon juice, dill, pepper, and additional salt to taste. The soup should taste creamy first, then finish with citrus-herb lift.
7. Adjust texture: If too thick, add a splash of broth; if thin, simmer 2–3 minutes to reduce.
8. Finish & rest: Let sit 2 minutes for flavors to settle. Ladle into bowls and garnish with dill and chives.

Make-Ahead, Storage & Reheating

• Make-ahead: chop onion/celery and peel/dice potatoes up to 24 hours ahead; store potatoes submerged in cold water (drain before cooking).
• Fridge: 3–4 days in airtight containers; texture may thicken—thin with broth.
• Freeze: up to 3 months. Thaw overnight; whisk while reheating to restore silkiness.
• Reheat: low heat on stovetop, adding broth or a squeeze of lemon to revive flavors.

How to Lighten / Make It Creamy

• Lighten: swap half the coconut milk for broth and blend a portion of the potatoes extra-smooth.
• Creamier: add an extra ¼ cup coconut milk or blend in ½ cup white beans. Add richness off heat to avoid splitting; stir gently.

Toppings, Garnishes & Finishes

• Crunch: olive-oil toasted breadcrumbs or roasted chickpeas.
• Fresh: dill, chives, or parsley; a zest of lemon.
• Tang/Heat: extra lemon, a dash of vinegar, red pepper flakes, or chili oil.
  Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with seeded bread, a light green salad with citrus vinaigrette, or steamed green beans. To drink, try sparkling water with lemon or a crisp white.

Scaling the Recipe

To double, use a larger pot and blend in batches; cool big batches quickly in shallow containers. To halve, keep lemon/dill proportional and simmer less time since smaller volumes reduce faster.

Nutrition & Dietary Notes

Naturally vegan and gluten-free. Potatoes offer potassium and fiber; coconut milk contributes satisfying fats. For nut-free needs, stick with coconut milk; for lower fat, use light coconut milk and blend very smooth.

Troubleshooting

• Too salty? Add lemon, unsalted broth, or extra potato.
• Too bland? Add salt, then lemon, then more dill.
• Too watery? Simmer to reduce or blend a bit longer.
• Too thick? Whisk in warm broth.
• Overcooked potatoes? Blend fully for a purée-soup style and brighten with extra lemon.

FAQs

Can I use frozen or precut ingredients? Yes—frozen diced potatoes and chopped onions work; simmer until tender.
Best potato type? Yukon Gold for creamy; russet for extra-fluffy texture.
How do I keep it from tasting flat? Season in layers and finish with lemon and dill.
Dairy-free and gluten-free? Yes on both.
How long does it keep/freeze? 3–4 days refrigerated, 3 months frozen.
Can I make it in a slow cooker? Yes; cook on LOW 6–7 hours, then add coconut milk and blend.

Variations

• Lemony Herb: add zest of 1 lemon and extra dill + parsley.
• Spicy Chipotle: stir in 1 tbsp chipotle in adobo; balance with a little lemon.
• Creamy Parmesan (vegan-style): add 2 tbsp nutritional yeast and extra pepper.

Chef Notes / Test Kitchen Tips

The biggest flavor mover was finishing with lemon after blending—add a little, taste, then add more until the soup pops. Also, salt in stages: aromatics, after blending, and after lemon. Expect doneness around 20 minutes of simmer time total for potatoes; if diced smaller, check at 12–15 minutes.

Conclusion

This vegan Potato Soup brings comfort fast: silky, bright, and balanced with herb and citrus notes. It keeps well for 3–4 days, making lunches easy. If this lands in your rotation, leave a rating or comment and tag your bowl so others can find their new favorite weeknight soup.

Craving more? Dive into our best soup recipes next.