It’s soup season, and there’s nothing better than a dairy-free potato soup. This Ghoulishly Green Vegan Potato Soup is a favorite comfort-food recipe with a healthy, spooky twist.
This vegan soup is creamy without olive oil, vegan butter, heavy cream, or full-fat coconut milk. It relies on wholesome ingredients like potatoes and leafy greens—spinach, kale, or your preferred mix—and you only need a large pot to make it.
In October I turn many recipes into Halloween-themed dishes for a bit of seasonal fun.
More vegan Halloween recipes to celebrate with!
Savory Halloween dishes are a great way to feed kids (and adults) before the candy comes out. Try these ideas for more spooky, plant-based options:
- Vegan Sin-cinnati Chili for Your Halloween Dinner
- Spooky Skull Vegan Pot Pies for a Haunted Halloween Dinner
- Swamp Monster Slow Cooker Jackfruit Gumbo
- Spooky Purple Potato Eyes with Smoked Avocado Mousse
How can I thicken soup without dairy?
Potatoes are an excellent base for a naturally creamy soup. Other dairy-free thickeners include cooked cauliflower, soaked and pureed cashews, or rolled oats, which create a smooth, satisfying texture while keeping the soup plant-based.
Creamy Vegan Potato Soup Ingredients
This recipe uses simple, accessible ingredients to deliver a nearly classic potato soup that’s boosted with greens and plant-based flavor:
- Idaho russet potatoes (or red potatoes, cubed)
- Water and a vegetable bouillon cube, or vegetable broth
- Garlic, minced
- Spinach and/or kale (a mixture of greens works well)
- Nutritional yeast for savory, cheesy flavor
- Cashews (or rolled oats as a substitute)
- Liquid smoke (a few drops for depth)
- Salt and black pepper, to taste
- Pumpernickel bread, optional—fun as a Halloween garnish
How to make this creamy soup
Add the peeled, cubed potatoes, water or vegetable broth, bouillon cube, and minced garlic to a large soup pot. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are tender and easily pierced with a fork, about 10 minutes.
While the potatoes cook, preheat the oven to 350°F. Cut the pumpernickel bread into small squares or use cookie cutters for Halloween shapes, arrange on a baking sheet, and bake 5 to 10 minutes until crispy. Set aside.
Reserve about 1/2 cup of the hot cooking liquid. In a blender or with an immersion blender, combine the spinach (or kale), nutritional yeast, soaked cashews (if using), and liquid smoke with the reserved cooking liquid. Purée until very smooth to create the green, creamy mixture.
Use a potato masher to mash the cooked potatoes in the pot. You can leave some texture—this soup can be slightly chunky or very smooth depending on your preference.
Stir the green purée into the mashed potatoes until fully incorporated. Adjust seasoning with salt and pepper, and serve with the crispy bread croutons or other toppings you like.
What can I top my homemade potato soup with?
Toppings bring extra flavor and texture. For a Halloween presentation try pumpernickel bat cutouts or a red pepper “monster.” Other excellent garnishes include sliced green onions, a drizzle of soy milk, vegan sour cream or yogurt, crumbled tempeh bacon, cashew cream, fresh chives, parsley or thyme, and shredded vegan cheese.
Can I make this creamy dairy-free soup in a crockpot?
Yes. Place the raw potatoes, water, bouillon, and garlic in a slow cooker and cook on low for 7 to 9 hours. Just before serving, blend the greens with cashews and some of the cooking liquid to create the creamy green purée, then stir it into the cooked potatoes.
How do I store this creamy potato soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as it can negatively affect the texture.
I want more vegan Halloween recipes!
This recipe is one of many seasonal ideas you can make for a festive meal. For more spooky plant-based recipes, look for collections of Halloween-themed vegan dishes and cookbooks that compile creative, budget-friendly options for the season.
What are some other vegan soup recipes that are good for fall?
- Slow Cooker Lentil Vegetable Soup
- Slow Cooker Cranberry Bean Soup with Greens
- Split Pea Soup (Instant Pot or Slow Cooker)
- Easy White Bean Veggie Soup
- Vegan Hot and Sour Soup
Ghoulishly Green Potato Soup
Kathy Hester
Ingredients
- 4 cups peeled and cubed Idaho potatoes
- 3 cups water
- 1 vegetable bouillon cube
- 3 cloves garlic, minced
- 1 cup washed spinach and/or kale
- 1/4 cup nutritional yeast
- 1/4 cup cashews (soaked 2 hours if your blender isn’t powerful)
- 5 to 8 drops liquid smoke
- Salt and pepper, to taste
- 4 pieces vegan pumpernickel bread (optional)
Instructions
- Add the potatoes, water, bouillon, and garlic to a soup pot. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are tender, about 10 minutes.
- While the potatoes cook, preheat the oven to 350°F. Cut the bread into small squares or Halloween shapes, arrange on a baking sheet, and bake 5–10 minutes until crispy. Set aside.
- Reserve 1/2 cup of the cooking liquid. Blend the spinach, nutritional yeast, cashews, liquid smoke, and the reserved liquid until very smooth.
- Mash the potatoes in the pot using a potato masher; leave some texture if you prefer it a little chunky.
- Stir the green purée into the mashed potatoes until fully combined. Serve topped with croutons or your favorite garnishes.
Nutrition
Let us know how it was!