Vegan Easy Potato Soup

Total time50 min

Prep time15 min

Cook time35 min

Cozy and hearty, this soup builds its base from softened onion and garlic, tender cubes of russet potato, and a rich simmered broth that gets partially crushed for that classic creamy-yet-chunky texture. It's the kind of low-effort, high-comfort dinner that comes together in one pot, with a warm, savory depth that makes it feel indulgent without any fuss. Fresh chives scattered over the top add a bright, herby finish and a pop of color to every bowl. Whether you're serving it on a chilly night or meal-prepping lunches for the week, this one delivers big comfort-food energy. It's a genuinely solid pick for a plant-based rotation, easy to portion out and just as good reheated the next day.

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Ingredients

6 servings

4 strips bacon, cut into ½-inch pieces
Lightlife Smart Plant-Based Bacon
See all
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 medium yellow onion, diced
3 cloves garlic, minced
3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp all-purpose flour
4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 lbs russet potatoes (about 3 large), peeled and cut into ¾-inch cubes
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup sour cream
1 cup shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)
2 tbsp sour cream, for serving (optional)
¼ cup shredded cheddar cheese, for serving (optional)
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

Instructions

1
Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate and set aside, leaving about 1 tbsp of drippings in the pot.
2
Add the diced onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.

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