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Potato Soup

  • Author: Rae Aflatooni
  • Total Time: 30 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegan


This vegan potato soup is a classic. It is the perfect dairy-free soup for winter or spring for that matter. Coconut milk adds to the creaminess of this potato dill soup enticing you back for seconds. 


Units Scale
  • 4 1/2 cups water + vegetable bouillon
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups red or Yukon gold potatoes, cubed (Feel free to leave the peel on!)
  • 1 bay leaf
  • 1 tablespoons dill
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Himalayan salt
  • 1 1/2 cups cooked great northern beans


  1. Sautée: In a large pot, sautée 1/2 cup water with onion and garlic and cook until onions are semi-translucent.
  2. Add remaining water, vegetable bouillon, potatoes, bay leaf, dill, smoked paprika, black pepper, and salt.
  3. Boil: Bring to a boil and then let simmer for about 10 minutes (until potatoes are soft enough to mash).
  4. Mash potatoes until desired consistency is reached. (If you want it super creamy, feel free to use an immersion blender.
  5. Add beans and stir thoroughly.
  6. Enjoy!
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: potato soup, creamy potato soup, dairy-free soup, vegan potato soup