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Close up view of a bowl of potato soup topped with vegan sour cream, tempeh crumbles, and scallions.

Creamy Vegan Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


The creamiest vegan potato soup served with smoky tempeh crumbles. An easy to make weeknight meal that will leave you satisfied.



Crispy Tempeh Crumbles

  • 1, 277g block of tempeh
  • 3 tbsp sun-dried tomatoes, drained from oil and diced
  • 1 tbsp avocado oil, or the oil from the jar of sun-dried tomatoes
  • 1 tbsp tamari, or soy sauce
  • 1 tbsp maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp fennel seeds
  • 1/2 tsp ground coriander

Potato Soup

  • 12 tbsp avocado oil
  • 2 shallots, finely diced
  • 6 cloves garlic, minced
  • 1 tsp Old Bay Seasoning
  • 2 tbsp all-purpose flour***
  • 1/4 cup nutritional yeast
  • 2 cups unsweetened cashew milk or soy milk
  • 4 medium (about 1 pound) Yukon Gold Potatoes, peeled and diced into cubes
  • 2 cups cauliflower florets
  • 2 cups good quality vegetable broth (I use Better Than Bouillon vegetable bouillon paste dissolved in water)
  • 1/2 tsp dry thyme or 6 sprigs fresh thyme, leaves removed
  • Salt to taste


  1. Preheat oven to 425F and line a baking tray with parchment paper. Crumble the tempeh with your hands into small chunks on to the baking sheet then top with the sun-dried tomatoes, oil, tamari, syrup, vinegar, smoked paprika, fennel seeds, and coriander. Toss everything to evenly coat and then spread out into a single layer on the tray. Bake in the oven for 25-30 minutes, flipping halfway through.
  2. Meanwhile, start the potato soup. To a medium pot over medium heat add the oil and warm it through. Add in the shallots and sauté for 2-3 minutes until softened then stir in the garlic and Old Bay Seasoning and sauté until fragrant. Sprinkle in the flour and nutritional yeast and mix it into the onion mixture, sauteing for about 2 minutes. Pour in a 1/2 cup of the milk and stir into the flour mixture until a paste forms.
  3. Add the potatoes, cauliflower, vegetable broth and the remaining milk and stir well to combine then bring to a simmer. Note, if the soup starts to boil, you may notice the milk start to separate (this is okay).
  4. Allow the soup to simmer for 12-15 minutes or until the potatoes and cauliflower are fork tender. With an immersion blender, blend about 1/3 or more of the soup based on your preference in consistency. If the soup is too thick, feel free to adjust by stirring in a 1/2 cup to 1 cup of extra vegetable broth.
  5. Serve the soup topped with some vegan sour cream, the tempeh crumbles and some spring onions and enjoy.


Swap out the tempeh. If not a fan of tempeh, just swap it for some tofu or chickpeas. Season and bake up similar to the tempeh for a fun protein rich topping to enjoy with your soup.

Blend your soup to the consistency you like. To save on dishes I like to use an immersion blender to blend about 1/3 of the soup in the pot. You can blend the whole pot to get a nice smooth soup to your liking or leave some chunks of potato and cauliflower like I love to do.

Reserve extra vegetable broth. You can use leftover broth to help adjust the consistency of the soup to your liking after you blend it. If the soup is too thick, just stir in extra broth to help fix it.

To make gluten-free omit the flour and whisk in 1 tablespoon of cornstarch into your milk or stir in 1/4 cup vegan sour cream into the soup at the end.