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    Home » Vegan

    Instant Pot Vegan Potato Soup

    Published January 14, 2019. Last modified January 17, 2019 By Gary White

    1.8K shares
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    Instant Pot Vegan Potato Soup | The Foodie Eats

    Instant Pot Vegan Potato Soup

    I'm not exactly sure how this happened. But somehow and some way, this Instant Pot vegan potato soup has a "meaty" flavor. Now, that is not the point - to have food taste like meat. But when eating a strict plant-based diet, I'll take any meaty flavor I can get! And, additionally, is actually more of a potato-vegetable chowder than a soup.

     

    More Instant Pot Vegan Soup Recipes:

    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot White Bean Soup
    • Instant Pot Pumpkin Soup

     

    The Process

    diced onions, carrots, and celery

    Using sauté setting - Add oil, onions, carrots, and celery. Cook for about 5 minutes (until onions are translucent and carrots begin to soften).

     

    diced onions, carrots, celery, garlic, and bay leaf sautéing in oil

    Add vinegar, garlic, and bay leaf ­ and continue cooking for 2 minutes, until vinegar has evaporated.

     

    chopped gold potatoes

    Add potatoes...

     

    chopped gold potatoes topped with salt and pepper

    ...salt and pepper...

     

    chopped gold potatoes in vegetable broth

    ...and vegetable broth, then mix well. Lock lid and cook for 7 minutes at high pressure.

     

    cooked potatoes in vegetable broth

    Once time is complete, quick-release pressure then remove lid.

     

    cooked potatoes in vegetable broth with potato masher

    Remove bay leaf and mash well with a potato masher.

     

    cooked potato soup with potato masher

    (I don't recommend using any kind of blender because the soup will become super starchy.)

    And this is the AMAZING Result…

    Instant Pot Vegan Potato Soup | The Foodie Eats

     

    And as Always... Please Pin & Share the Love!

    Instant Pot Vegan Potato Soup | The Foodie Eats

     

    ★ Did you make this Instant Pot Vegan Potato Soup?

    Please give it a star rating below! ★

    Instant Pot Vegan Potato Soup

    This Instant Pot vegan potato soup has a "meaty" flavor. Now, that is not the point - to have food taste like meat. But when eating a strict plant-based diet, I'll take any meaty flavor I can get! And, additionally, is actually more of a potato-vegetable chowder than a soup.
    4.98 from 42 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 8 cups
    Calories: 178kcal
    Author: Gary White

    Ingredients

    • 2 Tbsp. olive oil
    • 1 cup yellow onions diced
    • ½ cup celery diced
    • ⅔ cup carrots peeled, diced
    • 1 bay leaf
    • 2 Tbsp. garlic minced
    • 2 Tbsp. white wine vinegar
    • 4 cups vegetable stock
    • 1 ½ tsp. sea salt
    • ½ tsp. black pepper
    • 3 lbs. red or gold potatoes skin-on, roughly chopped

    Instructions

    • Using sauté setting – Add oil, onions, carrots, and celery. Cook for about 5 minutes (until onions are translucent and carrots begin to soften).
    • Add vinegar, garlic, and bay leaf ­ and continue cooking for 2 minutes, until vinegar has evaporated.
    • Add vegetable stock, salt, pepper, and potatoes, then mix well. Lock lid and cook for 7 minutes at high pressure.
    • Once time is complete, quick-release pressure then remove lid.
    • Remove bay leaf and mash well with a potato masher. (I don't recommend using any kind of blender because the soup will become super starchy.)
    • Ladle into a bowl and top with caramelized onions and/or fresh green onions.

    Video

    Nutrition

    Calories: 178kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 634mg | Potassium: 874mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2076IU | Vitamin C: 18mg | Calcium: 36mg | Iron: 1mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!
    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

    More Vegan Recipes

    • Instant Pot Lentil Soup with Curry and Potatoes
    • Easy Vegan Instant Pot White Bean Soup
    • Vegan Cream of Mushroom Soup
    • Moroccan-Style Instant Pot Chickpea Stew

    Reader Interactions

    Comments

    1. Joni

      September 14, 2017 at 7:47 am

      5 stars
      I made this soup for my family last night, and it was delicious! We went vegan 5 weeks ago, and I am building my repertoire of recipes that are well received by the whole family. My teenage son asked if we could have this again, so you know it was a hit! To bump up the protein, I added 2 cups of cooked great northern beans. They just disappear into the soup. My son runs cross country and burns a ton of calories, so I was just trying to sneak in a little extra fuel for him. We'll be having this again soon!

      Reply
      • Chef Gary

        September 14, 2017 at 8:27 am

        ? So glad you liked it!

        Reply
    2. Jane

      September 20, 2017 at 6:56 pm

      5 stars
      A full tablespoon of salt seemed a lot to me so I did less. The soup was delicious! Great tasting and easy recipe. Thanks.

      Reply
      • Chef Gary

        September 21, 2017 at 12:36 pm

        When you account for 3 pounds of potatoes and all the other veggies, 1 Tbsp really isn't that much. So glad you liked it though! And thanks for your feedback.

        Reply
        • Heather

          January 12, 2020 at 12:22 pm

          5 stars
          Delicious! I have a happy lunch for the upcoming week! I added some red pepper flakes, because I kind of always add red pepper flakes! I omitted the salt entirely, figuring I could add as needed to individual servings. I had a sample size fresh from the Instapot with some nutritional yeast added and did not need to add salt. Great recipe!

          Reply
    3. Bekah

      September 24, 2017 at 5:33 pm

      Could you do the Sautee part earlier in the day and then pour the rest in and set the timer for dinner time?

      Reply
      • Chef Gary

        October 03, 2017 at 9:24 am

        I don't see why you couldn't do that. I might be just a little concerned about it sitting at room temperature for an extended period of time though. Bad bacteria love to grow in lukewarm food.

        Reply
    4. Michelle

      October 23, 2017 at 7:24 am

      I am newer to the Instant Pot. I made this last night and although the taste was good, the end result was more like mashed potatoes than a soup. The only thing that comes to mind is that I am at 5000' elevation which probably affects evaporation...going to research this.

      Reply
      • Chef Gary

        November 01, 2017 at 1:39 pm

        Hmmm.. That's interesting. Please let me know what you find out.

        Reply
    5. Amanda

      November 09, 2017 at 6:38 pm

      5 stars
      I made this tonight and it was super flavorful! So easy and filling. I didn't mash the potatoes - just left them in pieces and let them kind of fall apart. This will for sure be on rotation in our house - thank you!!

      Reply
    6. Marsha

      January 09, 2018 at 7:02 pm

      5 stars
      Wow. Great flavor, it's a hit here.

      Reply
      • Chef Gary

        January 09, 2018 at 7:29 pm

        Awesome! So glad you liked it 🙂

        Reply
    7. Katie

      January 27, 2018 at 5:54 pm

      5 stars
      Love how flavorful and filling this soup is!

      Reply
    8. Richard

      March 01, 2018 at 5:22 pm

      5 stars
      Whoa!! This soup is outstanding!! My wife was needing some comfort food so when i found the recipe i went with it. The wife is a tiny little lady but is enjoying her third bowl....thanks for sharing....

      Reply
      • Chef Gary

        March 06, 2018 at 10:17 am

        Thanks for giving this recipe a try and sharing your review! And I'm really glad you guys enjoyed it so much.

        Reply
    9. Nancy Paris

      March 02, 2018 at 2:37 pm

      5 stars
      This was amazing. Best soup I ever ate. It was hard to believe it had such full flavor without meat. The texture was just right.

      Thanks for sharing.

      Reply
      • Chef Gary

        March 06, 2018 at 10:18 am

        Wow, what a great thing to say! I'm really glad you it enjoyed it so much.

        Reply
    10. Liz

      March 11, 2018 at 3:45 pm

      5 stars
      Made this soup and we loved it. Tasty and filling.

      Reply
    11. elizabeth

      May 01, 2018 at 2:35 pm

      I made a mistake and just threw all the ingredients in without sauteing. I hope its still good.

      Reply
      • Chef Gary

        May 02, 2018 at 11:33 am

        Well... How did it go?

        Reply
    12. Michele Gallant

      October 07, 2018 at 2:44 am

      5 stars
      Although I haven't had time to make this soup I can see from the ingredients and preparation that it will be superb! I just found your website and am so happy I did! You are now marked as one of my favorites! I will definitely be trying this and many more of your delicious looking recipes!

      Reply
    13. Kate

      December 23, 2018 at 7:53 pm

      5 stars
      Delicious! I made this tonight and hubby went back for three helpings! I am definitely not a chef but every recipe that I have tried from your website has worked for me, no mean feat!

      Thank you 🙂

      Reply
    14. Cheryl

      January 10, 2019 at 9:06 am

      5 stars
      The recipe is great! I made a few modifications. I love how using a potato masher creates a soup with some texture. I added 1/4 c nutritional yeast, and about 1/2 tsp liquid smoke. I took this recipe to a potluck and people raved about it! In the future, I will add 1 tsp salt at a time and taste before adding any more. High blood pressure is in the family, and the salt amount is too high for my DH. I would also do the same with the pepper.

      Reply
    15. Bridget

      January 26, 2019 at 6:30 pm

      5 stars
      So easy and yummy

      Reply
    16. Pam

      January 27, 2019 at 7:48 pm

      5 stars
      This is a keeper recipe! My son and I loved it! So very yummy! Thank you!

      Reply
      • Gary

        January 27, 2019 at 10:23 pm

        You're welcome. Glad you enjoyed it!

        Reply
    17. Lauren

      January 28, 2019 at 7:04 pm

      5 stars
      Slow clap good sir. I'm not a full time vegan but I am trying to eat a healthier, more sustainable diet when I can, and this was FANTASTIC. I added nutrional yeast before pressure cooking for the familiar cheese flavor but kept everything else the same. I used red potatoes with the skin on, and after mashing, the skin fell off into nice bacon-esque clumps-that was a fun surprise! I think I overpoured the vinegar but otherwise this was a slam dunk.

      Reply
    18. Maria O

      February 19, 2019 at 9:29 pm

      5 stars
      Made this for dinner tonight. Delicious. I added kale when it was done and waited a couple minutes to eat. So good and super early.

      Reply
      • Gary

        February 19, 2019 at 9:50 pm

        Glad you enjoyed it!

        Reply
    19. Kathleen Dallmann

      October 27, 2019 at 9:07 pm

      5 stars
      Great recipe!!! Luckily, I had all the ingredients at home ready to go. Thanks for the share, how do I get to your other recipes? Do you have more vegan instant recipes??

      Reply
    20. Kimerly

      November 21, 2019 at 5:03 pm

      5 stars
      I just made this for my vegan husband. I used russet potatoes , rice wine vinegar and once it was done I added a can of coconut milk then topped the bowl with nutritional yeast! So good!

      Reply
      • Gary White

        November 22, 2019 at 9:15 am

        That's a great conversion! I never would have though of coconut milk. Glad you liked the method!

        Reply
    21. Danielle

      January 05, 2020 at 12:50 pm

      5 stars
      Wow, this soup is outstanding! I made it to send with a friend's daughter when she goes back to college. I want to keep it for myself! I made a big pot of Instant Pot vegetable broth so used that in this soup. I will make this again and again, even though we aren't vegan!

      Reply
      • Gary White

        January 05, 2020 at 1:25 pm

        So glad you enjoyed it!

        Reply
    22. Liz Henderson

      January 07, 2020 at 11:27 am

      5 stars
      So easy and so good even my non-vegan husband said "we need to add that to your recipe book." win -win

      Reply
    23. Sherri

      March 24, 2020 at 9:03 am

      Made w water instead of broth because I didn’t have that.. still was awesome!

      Reply
    24. MC

      April 12, 2020 at 1:22 pm

      5 stars
      We followed the recipe exactly. Delicious! This will definitely be on the menu many times at our house. So simple and easy.

      Reply
    25. Stephenie

      May 07, 2020 at 12:17 pm

      5 stars
      Freakin awesome! You’re so right, it has a meat flavor. It tastes exactly like pot roast vegetables. I water sautéed the vegetables because I’m on weight watchers. For anyone else stuck on this miserable plan, it’s 5 points per serving if you omit the oil.

      Reply
    26. Kasey

      September 26, 2020 at 5:41 pm

      First time finally using my instant pot and I made this recipe after I had mashed the potatoes it ended up looking more like potatoes I guess it absorbed the broth so I added more and it's more of a soupy consistency now very good 🙂

      Reply
    27. liane

      December 09, 2020 at 12:36 pm

      4 stars
      I loved this soup! I added some frozen peas and pinto beans at the end to make it a bit heartier. I had to sub red wine vinegar for the white but it still had such rich flavor. I also added chopped parsley on top (along with the green onions). Will make again but maybe double the recipe to create a freezer meal out of it.

      Reply
    28. Karen W

      January 29, 2021 at 12:40 am

      5 stars
      My husband and adult son LOVED this soup and rushed back for seconds! Great way to use the last of the potatoes I just harvested from our garden. I'll admit, though some in our family are avoiding dairy, we aren't vegan, so I did add about a cup of cooked crispy bacon, along with a few dashes of Worcestershire sauce, and about a half cup of white wine. After removing the lid, I stirred in about two cups of chopped kale, freshly harvested from the garden, which was a delicious addition. When dishing up the soup, we topped with green onions, yogurt or sour cream, and some dashes of our favorite hot sauce. Fresh baked crunchy sourdough on the side was the final winning touch! Thanks a bunch! We'll be making this again soon!

      Reply
    29. Lu

      February 09, 2021 at 8:41 am

      5 stars
      Approved by a heavy omni and a vegan!

      Reply
    30. Jacquelyn

      February 09, 2021 at 11:36 am

      What tweek should I make if I don't have veggie broth and just use water?

      Reply
      • Gary White

        March 04, 2021 at 8:23 am

        Yes, you can use water, but I might add some more seasonings like onion powder and/or garlic powder.

        Reply
    31. Joel

      February 25, 2021 at 4:42 pm

      5 stars
      Wow, this soup is amazing. Going to add Kale and peas next time.

      Reply
    32. Sarah

      March 08, 2021 at 3:46 pm

      5 stars
      I’m making this for the second time. It’s a really versatile soup to which you can add tons of different ingredients to change up the flavors. I had a lot of fun making it the first time—this recipe makes a sizable batch for just one person, it’s simple & inexpensive. I had frozen leftovers for a few days, & I’m going to make a bigger batch this time bc 1) it’s delicious & 2) I’m fairly kitchen-lazy atm; it’s nice to have it stored & ready to thaw. (I add lentils & quinoa, as well as some liquid smoke & wilted spinach) It’s good stuff!

      Reply
    33. Angie Reagan

      April 01, 2021 at 3:36 pm

      5 stars
      Thanks chef Gary! I made a big batch to last me longer. Hardy and yummy. Used the immersion blender for a few minutes then added some green peas. Perfect meal!

      Reply
    34. Rosa Delgado

      September 01, 2021 at 12:00 am

      Super yummy! I changed it up a bit because I didn’t have the white wine vinegar. I added oregano, cumin
      turmeric, nutritional yeast and vegan cheese. Once I served it, I added chopped kale and pepita seeds to the bowl and served it with avocado toast. Totally delicious!

      Reply
    35. Christy Richardson

      November 20, 2021 at 11:53 am

      This turned out amazing. Ive been craving an easy potato soup but since going vegan over a year ago the simple potato soup mix i used to use is a no-go. This recipe was nearly as easy as a mix. The ingrediants were simple and whole food which made it so much better then a mix. My soup came out a bit like mashed potatoes too. Maybe it has to do with age of the potatoes or water content? But anyway I knew it was still a great soup so I saved it by throwing in a can of coconut milk and it is perfect! I love the comment about adding some white beans to boost the protein. I am going to try that next time!

      Reply
    36. AJ

      March 29, 2022 at 10:33 pm

      5 stars
      Glad I found this! Made it tonight for the family. I timesed it by 1 1/2 to make a large batch in my large IP. Didn’t have celery, or broth, so used water and added some thyme and rosemary. Everyone loved it!

      Reply
    37. Jamie

      December 27, 2022 at 9:16 pm

      5 stars
      Wow, what a wonderful, nourishing soup! I added some nutritional yeast, hot pepper flakes, and a splash of liquid smoke. It came out beautifully. Thank you so much for this terrific recipe!

      Reply

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