A filling, tangy soup that is perfect for the cold weather! Sour lovers who are also potato lovers, me me me, you want to try this, it's a big dill!
Okay, seriously, is there anyone else out there who also used to mix dill into their mashed potatoes when they were a kid or was that just me? Would it be too much to say that this soup was invented with me in mind, even if I may not have been born when this could have been thought up? Yeah that's too much. Either way, I want to eat this soup every single day forever.
Why you'll love this dillicious soup: are you tired of me yet?
- Quick and simple
- Budget-friendly and customizable
Not to mention, it's perfect for cold weather it is currently -30 degrees outside where I am. Can one of you make me this soup, please?
You can use any type of plant-based milk you'd like. I like the flavor that coconut milk gives to my recipes but it is not necessary. Oat, almond, and cashew milk would work great for this.
You could also totally skip the milk and just use water and veggie broth! Talk about budget friendly!
If you're not a fan of nutritional yeast, feel free to use a mild miso paste instead.
I use frozen carrots and peas for this recipe because it's easy, and disability friendly. You can use canned or fresh if you wish.
I prefer Yukon gold potatoes for my soup, russets will also work just fine.
Not pictured : I will be using Instant potatoes as the thickener in this soup.
And of course bouillon powder can be replaced by cubes, a paste, veggie stock, etc.
Step 1 - Dice up the potatoes into bite-size pieces and place into a deep enough pot. Boil them for about 20 minutes or just until done. I like to add a splash of white vinegar during the boiling process to keep the potatoes in their shape rather than getting mushy.
Step 2 - Drain the potatoes mostly, you can leave a little bit of the leftover water if you want to keep the flavor from the vinegar, otherwise strain it all. Put the potatoes back in the pot, then add in the can of coconut milk.
Step 3 - Bring the coconut milk and potatoes back up to temperature on medium high heat, but not boiling. If you are using fresh veggies, now would be the time to get them in the pot!
Step 4 - Once everything is hot again, add in all of the seasonings.
Step 5 - Mix everything together well, cover and let cook on medium low heat for about 15-20 more minutes to make sure the potatoes gets cooked thoroughly.
Step 6 - Add in instant potatoes. This is an "add however much you like" ingredient. Start with 1 cup and go from there. Some of you may enjoy a thinner soup and some may enjoy a thicker soup. Once added, mix well and continue to heat until desired thickness is achieved.
Step 7 - Finally, add in your frozen veggies (or canned if using). Allow to cook in the hot soup for about 5 minutes before serving.
There really is no rule to when you need to frozen/canned veggies, you can add them when you add the coconut milk if you want. I am just pretending I didn't completely forget about the veggies until I was almost done with the soup... struggle.
During boiling - Add a splash of vinegar to the potatoes when they're boiling. This will help the potatoes retain their shape and not get too mushy looking, but you also do not have to do this.
Additional toppings - Go wild and throw on some bacon bits, green onions, chives, sour cream, etc!
Additional seasonings - Take this soup to the next level and add some garlic powder, onion powder, liquid smoke, paprika or even smoked paprika. Thyme and rosemary are also common herbs paired with potato soups.
Thickening options - I use Bob's Red Mill Instant potatoes, as they are the only brand that is just potatoes and isn't over-priced. However, you don't have to use instant potatoes! You can use regular flour use before adding coconut milk by sprinkling over potatoes and coating them, then add liquid slowly while stirring. For gluten-free use a corn starch slurry or chickpea flour.
Another option of course is to use an immersion blender to blend some of the potatoes into the soup itself, or if you don't have an immersion blender, use a potato masher.
Other potato soup variations
- Skip the dill and add some broccoli and vegan cheese shreds.
- Try a loaded baked potato by topping with vegan bacon, vegan sour cream, green onions or chives, and some vegan cheese shreds.
- Go a different direction and try a more southwest flare by adding corn instead of other veggies, black beans, and salsa trust me. And seasoning with chili powder & cumin.
- You could add a meaty option like TVP. For ways to incorporate TVP check out my other soups like stuffed pepper or chili which both utilize TVP.
🌡️Slow Cooker/Instant Pot
For the slow cooker:
Add everything except instant potatoes, cover and cook on low for up to 6 hours. When potatoes are tender, add in a thickener if needed and serve!
For Instant Pot:
Add everything to the pot, cover and cook on manual high pressure for 5 minutes, and then quick release. Keep in mind that it takes around 12-15 minutes for the Instant Pot to pressurize.
It can be, depending on what you put into it. If you're making a loaded baked potato soup, probably not. But something simple with few whole ingredients could be considered a healthy option.
You can! The texture of the potatoes may change slightly, but they shouldn't change so much that they are inedible. I've frozen potato soup many times without issue. Give a try!
Vegan Dill Potato Soup
- 1 can coconut milk*
- 5-6 medium potatoes
- 1 bag frozen carrots & peas measurements for alternatives in notes
- 3 tablespoons nutritional yeast
- 1 tablespoon veggie bouillon or alternative
- 1 tablespoon vinegar optional
- pinch of salt & pepper to taste
- 2 teaspoons dried dill 4 tablespoons for fresh
- 1-3 cups instant potatoes* see notes
- Getting started: Dice the potatoes into even chunks that you deem bite-sized, then add them to a large pot and cover with water. Bring to boil for 20 minutes. You may add a splash of vinegar during this time if you'd like.
- Draining the potatoes: You can either drain the potatoes entirely, or keep 1 cup of the water for extra flavor/starch. Once drained, add the potatoes back into the pot.
- Adding ingredients: go ahead and add the coconut milk, mix together, then throw in your seasonings. Once everything is mixed well, allow the soup to come back up to temperature, but do not boil.
- Thickening the soup: you're going to use anywhere from 1 to 3 cups for this soup depending on how thick you prefer it. Start with 1 cup and go from there. alternative options are in the detailed notes below!
- Soy-free - This is a maybe, as far as I know there's no soy in this soup, but I would suggest always reading labels.
- Coconut milk substitute - You can use any other plant-based milk you want.
- Type of potatoes - I recommend yellow or yukon gold potatoes. You can use russet, just keep in mind that they are starchier and will yield a thicker soup, so you may need to cut back on thickening.
- Thickening alternatives - If you do not have instant potatoes, that's okay! You can use regular flour, or gluten-free alternatives such as corn starch. Just make a slurry with a little water. Don't want to use any extras? Just use an immersion blender or hand masher and smash/blend some of the potatoes!
- Optional ingredients - vinegar, pickle juice, liquid smoke, garlic & onion powder, cayenne pepper if you like a little spice, a handful of your favorite vegan cheese or dollop of sour cream, vegan bacon bits, onions, or chives. I could go on but I'm sure you get it.
- Storing instructions - keeps up to 5 days in the fridge or can be frozen for up to 3 months. Bearing in mind the texture of the potatoes may change slightly.