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.
Karen says
OOps -- the stars!
Karen says
I followed this recipe this recipe but added the white beans during the cooking and didn't need to add ANY milk. It came out creamy yummy delish! Thank you this is my go to recipe now. I also think I would like it (maybe with the milk to thin a little) as a sauce for burritos!
Denise says
I'm so happy you enjoyed, Karen! Thank you so much for leaving your modifications and your review!
Jim says
I'm a little confused. The recipe calls for 6 cups of potatoes and states to scoop out 6 cups of potatoes to mash with the almond milk, but the pics show chunks of potatoes in the bowls.
How much potato do you take out to mash?
Rebecca says
This tasted great! I didn’t have all of the ingredients on hand like I thought I did, so I did the following:
Added butternut squash when I didn’t have enough potatoes
Only used one 15oz can of corn
Added 1.5 cups of northern beans
Used 4 cups of stock
Added coconut milk instead of almond milk
Everything worked together well; this is a definite comfort food!
Denise says
Hi Rebecca! Thanks so much for sharing your modifications, this is so helpful! I am glad you enjoyed the soup and thank you for your review 🙂
Aika Ignacio says
The photos look so appetizing. Thank you for sharing your recipe. I can't wait to try it on my own. I like the fact that it's easy to make and it's very healthy. Also, the ingredients are inexpensive and can be bought at supermarkets.
Denise says
Thanks so much! I hope you enjoy 🙂
Cara says
Could heavy cream be a good substitute for the almond mil? I am allergic to almonds and hate soy and coconut milk.
Caroline says
milk*
Denise says
Hi Cara! I bet that would work fine, in fact I bet you could just use normal dairy milk as well!
Shannon says
Excellent recipe. Simple, easy, healthy and delicious. I love that it's vegan, but my fiance and I plan on tossing in some smoked sausage next time. I sent it to my mom with the suggestion that she add smoked fish - the stuff my dad catches and smokes at home! We ate this alongside some cornbread and it was divine. We plan on adding this to our list of super simple meals.
We are in Toronto and this recipe was perfect for the one of the snowiest, coldest weeks we've ever experienced here!
Denise says
So happy you enjoyed, Shannon! Thank you for taking the time to leave a review!
Ryan says
Thanks for the fun recipe!!
I added a few extra potatoes - and will add a few more next time, to make it feel more substantial. I also browned a package of veggie crumbles that we added right in the bowl to add some substance/protein.
Loved the brightness of the fresh lime juice!!
Will definitely be making this one again. Thanks again!!
Denise says
Hy Ryan! So glad you enjoyed it! Thanks for taking the time to leave a review.
Tana says
This might be a silly question, but do you mean two 11 ounce cans of corn or two cans that equal 11 ounces of corn together?
Tana says
Nevermind, it made sense to me read out loud. Ahaha! I'm sorry, I'm exhausted from work. Throwing this recipe together as we speak and adding ground beef to it for good amount of protein. I know it's going to be delicious! It'll be nice to have a quick hearty meal after work. Love your site, and thank you!
Denise says
I'm glad it made sense eventually! I'm going to reword it because it is kind of confusion. I hope you enjoyed it!
Carrie says
Would coconut milk work in place of almond milk? I only have unsweetened vanilla.
Denise says
Hi Carrie! I haven't tried! I bet it would work, if you try it would you let me know how it turns out?
kylee says
thinking about adding a can of beans for a little added protein, which type would you recommend?
Denise says
I bet black beans or white kidney (or cannelini) would work well!
Verena says
The best soup I've ever tried in a slow cooker. I always hold my breath when it comes to slow cooker recipes. They typically smell so good cooking and then dinner comes, you lift the lid and it's a watery inedible mess. I used a bag of frozen corn, doubled the spices, used Herbemare vegetable stock cubes and small new potatoes. So good, my daughter said it tasted like cornbread in a bowl.
Denise says
Wow, what an amazing comment to read! SO happy you enjoyed the soup, Verena!
Julie says
Followed another commenter’s suggestion of making in InstaPot (10 minutes) and this was terrific! Used frozen corn and Better Than Bouillon no chicken broth,and didn’t seed the jalapeño - great vegan soup!
Denise says
Glad you enjoyed, Julie! Thanks for reporting back with your IP instructions 🙂
Maryanne says
This was so good, my kids loved it. I used peeled russet since it's what I had on hand, and pooped it in my instant pot for 10 minutes.
Denise says
I'm so happy to hear that, Maryanne! Thanks for reporting back 🙂
Dawn says
I have it in the slow cooker now. Looking forward to it. In hindsight, I should have put it in the pressure cooker :p I haven't given it a star rating yet because I haven't tasted it yet!
Denise says
Hope you enjoy it Dawn! This recipe is on my list to add Instant Pot directions.
Denice says
Have you tried this w kielbasa? I thought that would be yummy"
Denise says
I haven't tried with kielbasa...let me know if you try it and how it turns out 🙂
Belinda Dimaio says
Hi I am making this soup tonight for a huge group of people. However, I do not have a slow cooker :/ Would cooking it in a pot over the stove be okay??
Sean says
The directions say to start out with 6 cups of potatoes and then at the end it says take 6 cups of potatoes out and mash them with the Almond Breeze. is that correct or should thee still be big chunks of potato in the soup?
Denise says
You're right, that's confusing! You can actually take out as many or as few as you'd like and mash them, depending on how thick/creamy you'd like the soup to be. I'd aim to take about half the soup contents out and mash, and go from there. I hope that helps!
Erika says
Wow, thanks for this recipe! I usually never comment or leave reviews, but this was worthy.... my only change was to add a splash of buttermilk at the end which gave it the creamy bite I thought it was missing. I had some left over I had to use. Bet yogurt would work too ( sorry vegans!) Delish!
Denise says
I'm so happy you liked it Erika! I bet it's great with the buttermilk 🙂 Thanks for reporting back!
Janet MacDonald says
Hi...thank you for the recipe. Is it freezable? It's too much for just me and my hubby and I love to make batches of soup to freeze in portions for us.
Olusha says
If Imake this in an enamel pot son my stovetop (gas), will it turn out differently?
Denise says
Hi Olusha, I've never tried making this on the stovetop and can't say for sure without further recipe testing.