This vegan potato soup is made in the slow cooker with minimal ingredients. It is a hearty plant based option with corn, potatoes, and flavorful jalapeños.
This vegan potato soup proves that you don't need cream or flour to make a soup feel rich. Potatoes naturally thicken the broth as they cook, while the corn and jalapeño add just enough contrast to keep every bite interesting. The result is a dairy free soup that lands somewhere between classic potato soup and a light corn chowder. With a short, practical ingredient list, it's a recipe you can make anytime without much time or effort.
reasons you'll love this vegan potato soup
- Naturally Creamy - no heavy cream or flour required here! This soup is naturally dairy and gluten free, as the potatoes do the work to naturally thicken the soup.
- Pantry Staples - simple, easy to find ingredients that you probably already have on hand.
- Chowder Inspired - corn adds a hint of sweetness, while the jalapeño adds a little kick. This soup gives creamy chowder vibes you will love.
Ingredients for Vegan Potato Soup
- Potatoes: I used Yukon Gold potatoes, but you can also use Russet potatoes if you prefer.
- Canned Corn: regular canned corn, or the southwest version will work in this recipe.
- Jalapeños: adds a lovely little kick, but you can sub for green bell pepper if you are in a pinch.
- Spices: salt, pepper, cumin, garlic powder, and oregano
- Stock: vegetable stock if vegan, if you aren't vegan chicken stock will also work.
- Almond milk: this is added at the very end to help lend to the creamy flavor, if you prefer to skip this step that is completely fine.
- Limes: also optional, I love to serve this with lime wedges and squeeze a bit of fresh lime juice over my bowl.
How to Make Vegan Potato Soup
- Place the cubed potatoes, drained corn, seeded jalapeños, spices and broth in the slow cooker.
- Cook on low for 6-8 hours, or cook on high 3-4 hours.
- Once the potatoes are tender scoop out half of the soup and add 1 cup of almond milk and smash until almost smooth (still a little chunky). You can also use an immersion blender for this step.
- Add the mashed portion back to the slow cooker and stir well.
Tips for the Best Texture Without Dairy
- Cut the potatoes evenly: this helps to ensure they will soften at the same rate and thicken the broth evenly.
- Mash or Blend: use a potato masher or stick blender to control how creamy the soup gets.
- Cornstarch: If you accidentally over blend the soup and find it thinner than you prefer simply mix 1 tablespoon of cornstarch with one tablespoon of cold water and stir into the soup. Allow it to cook another 15 to 20 minutes, stirring occasionally to thicken.
Storage and freezing notes
- Refrigerate: Store in an airtight container up to 4 days.
- Reheat: Warm on the stovetop or microwave, stirring occasionally until heated through.
- Freeze: Freeze up to 3 months in an airtight freezer bag. Thaw overnight and reheat gently, adding additional stock if needed.
Other Vegan Recipes
- 60 + Vegan Meal Prep Ideas
- Vegan Butternut Squash Soup
- How to Cook the Best Broccolini
- 21+ Vegan Crockpot Recipes
- 7 Not Boring Cauliflower Rice Recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Slow Cooker Vegan Potato Soup
Ingredients
- 6 cups yellow fleshed potatoes cut into large chunks
- 2 cans drained corn 700 mL/ 22 oz total
- 2 jalapeños deseeded and sliced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups vegetable stock
Before serving:
- 1 cup almond milk , unsweetened
- Juice of 1 lime
- chives optional garnish
Instructions
- Place the yellow potatoes, drained corn, jalapeños, spices, and stock in a large slow cooker.
- Cook on low for 6-8 hours or on high for 4 hours.
Prior to serving:
- Scoop out 6 cups of potatoes and place in a large bowl. Add the almond milk and mash until potatoes are almost smooth (still a bit chunky).
- Return to the pot along with the lime juice.
- Taste and add salt and extra stock (see note) if needed.
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
Malinda says
what stock do you use?
Denise says
I use Campbell's! For this soup I used chicken stock, but you can definitely use vegetable stock for a vegan/vegetarian recipe!
Cici says
I tried this recipe tonight and it turned out nothing like your pic - instead it was watery and the potatoes had not even fallen apart. In the end I couldn't even taste the spice of the jalapeños. It ended up tasting like a can of corn. What did I do wrong? I am embarrassed to have messed up such an easy recipe. Please help!
Denise says
Hi Cici, I'm so sorry it didn't turn out for you. Could you tell me what kind of slow cooker you have and how long you cooked it for on which heat setting?
Shonda says
This was very tasty. I added some white beans for protein and it turned out great. I think I'll use more jalapeños next time though because I like my mouth to be halfway on fire. ?
Denise says
Hi Shonda I'm so happy you liked it!
Ericka says
Never did I think a vegan recipe could come out so rich and satisfying! My husband has issues with dairy, and I've had this pinned for forever, so we tried last night. It is the PERFECT fall chowder! I added a little extra oregano, garlic and cumin at the end, and crisped up bacon and cheese for the non-vegan and it was a total hit. Thanks for a great recipe that is definitely being added to the arsenal:)
Denise says
Wow, what a huge compliment Ericka! So glad you guys enjoyed the soup 🙂
Dave LeBlanc says
The pictures show green onions instead of chives. Did you use green onions here? I would think some chopped green onions added with the lime would work well.
Denise says
Hi Dave, you are correct, I probably interchange those two ingredients a little too freely. Either works in this recipe!
Mary says
This soup is so delicious! I'm suffering from a bad cold in the early fall and this soup hit the spot! Warm and cozy. The perfect combo of hearty but no cream which only makes me feel more crummy. This will be a go to soup both when I'm feeling well and sick. That jalapeño gives it a great kick! A+ receipe!
Denise says
Hi Mary, I'm SO glad you liked the recipe, and hope you are getting over your cold 🙂
Bryant says
Making this now for a get together tonight... If I make it without the peppers my son would love it, but it just wouldn't be the same! If only I could get him to like peppers! Any peppers... Oddly enough, he LOVES my fresh salsa (a mix of fresh tomatoes, jalapenos, garlic, and a few other spices---it's always a little different) and yet he despises both tomatoes and all peppers. Anyway, thanks for the recipe. I'm always looking for something new... 🙂
Denise says
Hi Bryant! I hope you liked it. My son is pretty picky about his veggies too, although for some reason bell peppers are one of his 'acceptable veggies' (won't go so far as to say he likes them, ha ha!)
Denise says
Absolutely! I hope you like it Kristina 🙂
Kristina says
Thank you!
Molly says
I'm allergic to almonds but want to avoid cows milk. Think coconut milk will change the taste too much?
Denise says
Hi Molly! I think coconut milk would be really nice in this soup...you will probably get a bit of coconut flavor but that would go well with the other flavors 🙂 Hope you enjoy it!
Leanne says
I made this for supper tonight...delicious!
Denise says
Awesome! So glad you liked it, Leanne. Thanks so much for reporting back 🙂
Rachel says
Looks delicious! If I cut the recipe in half should I change the temp or cooking time?
Thanks
Denise says
Hi Rachel, I'm SO sorry for my belated reply (we've been on holidays!) I can't say for sure about cutting it in half and cooking time in a larger slow cooker. I did make a half batch in my small (2.5 quart) crockpot on high for 4 hours and it turned out fine. I would probably aim for the lower temperature if you're going to keep it in a large slow cooker. I'm sorry, I'm not sure if that helped at all. Let me know if you try it!
Sarah says
This looks great! It would also be great in the summer with hatch chiles!
Denise says
Absolutely! I want to try with fresh corn too. Thanks, Sarah!
Stacey @ Bake.Eat.Repeat. says
I love slow cooker soups - they're just so easy and wonderful! Love this combination, it looks amazing!
Traci | Vanilla And Bean says
Some of my favorite Summery things are in this soup, Denise! Love the jalapenos, corn and the creaminess of the almond milk. Too - that it's slow cooked FTW! I'm a soup hound year round.. even in summer! So this will suit me just fine when the local corn comes in. Delicious my dear!
Manali@CookWithManali says
this looks so comforting and delicious! love that it's vegan!
Alyssa @ My Sequined Life says
I do love this time of year! Although this morning it was so windy my glasses almost flew off my face as I was walking into work. This is my favorite type of soup - creamy and healthier than you'd think. Yum!
Rachel @ Bakerita says
OMG this looks so amazing, and I wish I had a big bowl of it right now. Definitely the perfect spring recipe! Your so right about the seasons thing too - I always wanted seasons when I lived in always sunny San Diego, and I appreciate spring so much more now.
Medha says
This looks gorgeous! I love using almond milk and I love the kick from the jalapeno 🙂
Annie says
I love using Almond Breeze for things like this! You'd never guess you didn't use milk or cream! This is just my kind of meal!
Alice @ Hip Foodie Mom says
I love making soup in my slow cooker!! love this creamy potato soup!! delicious!
Sarah @Whole and Heavenly Oven says
I'm more than ready to leave ALL the winter things behind and move ahead with this whole spring thing! 😉 This soup looks like the PERFECT way to transition into lighter spring foods!