Vegan Creamy Potato-Garlic Soup Recipe

Slow Cooker – Crock Pot Recipe


Vegan Creamy Potato-Garlic Soup is a satisfying meal.   You do not have to be a vegan to enjoy this soup as it is absolutely delicious!  My family loves potato soup so I created this vegan version for my granddaughter, Tabitha, who is vegan.  It was fun taking on the challenge to make something that Tabitha could eat and the rest of the family would also love.  I also enjoyed spending time cooking it with her.  Tabitha added the final touch of the herbs and spices to the soup to make it just right.



Vegan Creamy Potato-Garlic Soup




Vegan Creamy Potato-Garlic Soup Recipe:

Vegan Creamy Potato-Garlic Soup

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 6 to 8 servings


3 tablespoons vegetable oil, olive oil, or coconut oil (your choice)
1 large onion, chopped
4 to 5 cloves garlic, minced
1 (32-ounce) container vegetable broth
5 pounds (approximately 4 to 5 large) potatoes, peeled and cubed
2 cups soy milk, coconut milk or rice milk (amount of milk can vary according to how thick you want your soup)
4 ounces vegan cream cheese
Freshly-ground black pepper to taste
Coarse or sea salt to taste
1/2 teaspoon dried rosemary
1/4 teaspoon ground chipotle pepper to taste (optional)
1/4 teaspoon ground cloves (optional)

Optional Garnishes:
Vegan sour cream
Scallions (green onions), diced
Vegan cheese
Vegan bacon bits



In a large frying pan over medium-low heat, heat vegetable oil (or oil of your choice).  Add onions and garlic; saute approximately 4 to 5 minutes, until onions are soft.  Remove from heat and set aside.

In a large soup pot over medium-high heat, bring vegetable broth, potatoes, and onion and garlic mixture to a boil.  Reduce heat to low, cover, and simmer approximately 20 to 30 minutes until potatoes are tender when pierced.  Remove from heat and let cool 10 to 15 minutes.

In a food processor or a blender, add potato mixture (do this in two to three batches); whirl until smooth.  Either return to the soup pot and place in your slow cooker (crock pot); add milk, cream cheese, salt, pepper, rosemary, and cloves.  Cook and stir until heated.

Vegan Creamy Potato-Garlic SoupSlow Cooker (crock pot):  If using your slow cooker, turn heat to low and let set until ready to serve.

At this point, soup may be refrigerated until ready to serve.  When ready to serve, warm over low heat, stirring until hot.

Remove from heat.  Serve in soup bowls.  Garnish with vegan sour cream, diced green onions, and some vegan cheese and bacon bits if desired.

Makes 6 to 8 servings (approximately 10 cups).

Comments and Reviews

3 Responses to “Vegan Creamy Potato-Garlic Soup Recipe”

  1. Tabitha

    Omg I read this and I thought “my mom and grandma don’t have comouters…. what???” I’m a vegan Tabitha too!!! 🙂 such a rare name haha

  2. David

    I am new to the vegan life style. Really have a huge back ground in meat. But as I older and concerned about my health, I made the change. Recipes like this are great! Easy and taste is great! Thanks


Leave a Reply