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    Home / Recipes / Soups

    Vegan Potato Chowder

    Published: Feb 23, 2025 · Modified: Feb 23, 2025 by Kathy Carmichael · This post may contain affiliate links.

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    Cold weather demands comfort food, and potato chowder screams comfort and warmth. This thick and creamy vegan potato chowder is a one-pot meal in under 30 minutes. So, grab a pot and a few simple ingredients for a delicious vegan potato chowder recipe.

    Potato chowder recipe in a bowl with a spoon with crackers.

    I love soup all year round; however, when it's cold outside, nothing warms me from the inside out other than a bowl of piping hot soup. So, today, is the perfect time for making a big pot of potato chowder. This vegan potato chowder recipe is so easy to make, and it all happens in one pot, so the mess is minimal. In addition, this vegan potato chowder recipe is nut-free and gluten-free. So, grab a spoon and come on over!

    Jump to:
    • Potato Chowder Ingredients
    • Potato Chowder Ingredient Substitutions
    • How to Make Vegan Potato Chowder
    • Recipe FAQs
    • Tips
    • Fabulous Vegan Soups to Try This Winter
    • 📖 Recipe
    • 💬 Reviews

    Potato Chowder Ingredients

    Potato chowder ingredients: onions, carrots, salt and pepper, oat flour, nutritional yeast, vegetable broth, oat milk, garlic, cumin, turmeric, and potatoes in bowls.
    • White Onion: White onion has a strong presence, but when sauteed with garlic, carrots, and celery, it is called the trinity because of the savory flavor it creates together.
    • Garlic: I prefer fresh garlic cloves, and this recipe has a lot of healthy garlic.
    • Celery: Celery brings a distinctive flavor to potato chowder.
    • Carrots: Carrots add sweetness to the soup.
    • Idaho Potatoes: I used peeled, diced Idaho potatoes.
    • Organic Vegetable Broth: I always buy organic low-sodium vegetable broth bat Costco, since I use it so often.
    • Cumin: Cumin has an earthy, warm taste that enhances the soup's flavor.
    • Turmeric: Turmeric has a mild earthy, almost bitter flavor with slight peppery notes. The amount used in this soup doesn't impart a very strong flavor and is well balanced with the other spices.
    • Salt and Pepper to Taste: Salt and pepper enhances the other spices in the soup.
    • Unsweetened, Unflavored Plant Milk: I used oat milk because I like its natural creaminess.
    • Flour: I used oat flour consistent with my choice of oat milk. It acts as a thickener in the potato chowder.
    • Nutritional Yeast: The nutritional yeast is high in vitamin B12, has a cheesy flavor, and acts as a thickening agent.

    Potato Chowder Ingredient Substitutions

    • Yellow onion is an excellent substitute for white onion in recipes. For a sweeter onion flavor, choose shallots or red onions.
    • One clove of garlic equals about ⅛th of a teaspoon of garlic powder – not much, so it's worth starting small and tasting as you go!
    • Fennel often replaces celery in soups and other recipes; however, fennel does taste like licorice even when cooked.
    • Choose any root vegetable to replace carrots in a recipe.
    • Coriander has a similar taste when compared to cumin.
    • Try saffron instead of turmeric in the vegan potato chowder recipe.
    • Any unsweetened, unflavored plant milk works well with this recipe.
    • Use any flour of your choice.
    • If you don't have or don't like nutritional yeast, soy sauce or miso paste is a great alternative. For example, use ⅓ tablespoon of white miso paste to substitute one tablespoon of nutritional yeast.

    How to Make Vegan Potato Chowder

    Saute the garlic, onions, celery and carrots until the onions are translucent.
    • Begin by sautéing the garlic, onion, celery, and carrots until the onions are translucent.
    • Instead of oil, add a little vegetable broth or water to prevent the vegetables from sticking in the bottom of the pot or Dutch Oven.
    Cover the sauteed vegetables with vegetable broth and bring them to a boil.
    • Next, add the diced peeled potatoes, cumin, turmeric, salt, pepper, and cover in the vegetable broth.
    The vegetables and potatoes boil in a pot with seasonings with vegetable broth.
    • Then, turn the temperature up and bring it to a boil.
    • Reduce to a simmer, and cook uncovered for 20 minutes.
    • In the meantime, combine the plant milk, flour, and nutritional yeast in a high-speed blender.
    I am adding the milk, flour and nutritional yeast mixture into the hot soup pot.
    • Add the plant milk mixture and stir.
    • As a result, the soup thickens immediately; I suggest sprinkling it with red pepper flakes and fresh parsley.
    Vegan potato chowder recipe in a soup cup with a cracker in the soup cup.

    Recipe FAQs

    What is the difference between a chowder and a soup?

    While soups can be thin and light, chowder is characterized by being rich and thick. Like stew, it contains large chunks of vegetables and potatoes in a creamy broth.

    Are boiled potatoes healthy?

    Boiled potatoes are naturally rich in vitamins and minerals, particularly potassium, phosphorus, B-complex vitamins, and vitamin C. They are low in calories and fat, and their high fiber content helps you feel full. Contrary to popular belief, potatoes are not inherently fattening.

    What can I use instead of potatoes in the chowder?

    Cooked turnips or Daikon radishes are an excellent substitute for potatoes in stews. When cooked, they have the same texture as cooked potatoes.

    Vegan potato chowder in a bowl with crackers on the side on the table.

    Tips

    • Although I peeled my potatoes, I leave the skins on for added nutritional value and texture.
    • Use a vegetable chopper to expedite chopping and to cut the vegetables the same size for even cooking.
    • I used the small vegetable chopping blade for the carrots and celery and the large blade for the potatoes.
    • Suppose you don't have vegetable broth; substitute water and a vegetable bouillon cube. Or try Yondu, which is an excellent substitute for vegetable broth.
    • For a gluten-free option, choose gluten-free flour such as chickpea flour or oat flour.
    • Properly stored, cooked potato chowder will last for 3 to 4 days in the refrigerator. To further extend cooked potato chowder's shelf life, freeze it in covered airtight containers or heavy-duty freezer bags.
    • I love Souper Cubes for freezing soups and stews.
    • Vegan potato chowder is great as an entree or served with an Italian chopped salad, Israeli salad, or vegan Nicoise salad.
    • Or, serve a cup of potato chowder with your favorite vegan Po Boy sandwich, veg wrap, or my favorite chickpea egg salad.

    Try this potato chowder soup that will warm you from the inside out! Soup never tasted so good!

    Fabulous Vegan Soups to Try This Winter

    • vegan goulash recipe
      Vegan Goulash
    • vegan gnocchi soup recipe
      Vegan Gnocchi Soup
    • Vegan Hungarian Mushroom Soup
      Hungarian Mushroom Soup
    • vegan split peas soup recipe
      Vegan Split Pea Soup

    If you love this vegan potato chowder recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Vegan Potato Chowder Recipe

    Vegan Potato Chowder

    Kathy Carmichael
    This thick and creamy vegan potato chowder is a one-pot meal in under 30 minutes. So, grab a pot and a few simple ingredients for a delicious vegan potato chowder recipe.
    5 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course Soups
    Cuisine American
    Servings 8
    Calories 69 kcal

    Ingredients
      

    • 4 cloves garlic, minced
    • 1 cup white onion, diced
    • ½ cup celery, diced
    • ½ cup carrots, diced
    • 2 large Idaho baking potatoes, peeled and diced or 4 cups diced potatoes
    • 1 teaspoon Cumin
    • 1 teaspoon Turmeric
    • 1 teaspoon salt
    • 1 teaspoon fresh ground pepper
    • 4 cups vegetable broth
    • 2 cups oat milk or ay unsweetened, unflavored plant milk
    • ¼ cup oat flour or flour of choice
    • ½ cup nutritional yeast

    Garnishes (optional)

    • Crushed red pepper flakes
    • Parsley

    Instructions
     

    • In a large stock pot of Dutch Oven, saute the minced garlic, diced onions, carrots, and celery until the onions are translucent.
    • Add a small amount of vegetable broth or water if the vegetables to prevent sticking.
    • Add the peeled, diced potatoes, cumin, turmeric, salt, and pepper.
    • Add 4 cups of vegetable broth, which will cover the diced vegetables.
    • Turn the heat up and bring to a boil.
    • Reduce the heat to simmer, and cook uncovered for 20 minutes.
    • In the meantime, combine the plant milk, flour, and nutritional yeast.
    • Blend until smooth.
    • Pour the milk mixture into the hot soup pot.
    • Stir; the potato chowder will thicken immediately.
    • Garnish with a sprinkle of crushed red pepper flakes and a pinch of parsley.

    Video

    Notes

    • Although I peeled my potatoes, I leave the skins on for added nutritional value and texture.
    • Use a vegetable chopper to expedite chopping and to cut the vegetables the same size for even cooking.
    • I used the small vegetable chopping blade for the carrots and celery and the large blade for the potatoes.
    • Suppose you don't have vegetable broth; substitute water and a vegetable bouillon cube. Or try Yondu, which is an excellent substitute for vegetable broth.
    • For a gluten-free option, choose gluten-free flour such as chickpea flour or oat flour.
    • Properly stored, cooked potato chowder will last for 3 to 4 days in the refrigerator. To further extend cooked potato chowder's shelf life, freeze it in covered airtight containers or heavy-duty freezer bags.
    • I love Souper Cubes for freezing soups and stews.
    • Vegan potato chowder is great as an entree or served with an Italian chopped salad, Israeli salad, or vegan Nicoise salad.
    • Or, serve a cup of potato chowder with your favorite vegan Po Boy sandwich, veg wrap, or my favorite chickpea egg salad.

    Nutrition

    Calories: 69kcalCarbohydrates: 12gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 496mgPotassium: 135mgFiber: 2gSugar: 6gVitamin A: 406IUVitamin C: 1mgCalcium: 98mgIron: 1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      5 from 21 votes (17 ratings without comment)

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      Recipe Rating




    1. Millie

      February 25, 2025 at 9:31 am

      5 stars
      I made this soup last night. Did not use nutritional yeast as I didn't have any. The soup was excellent! I ate 2 bowls!

      Reply
      • Kathy Carmichael

        February 26, 2025 at 7:47 am

        Hi Millie, I'm so glad you liked it. The nutritional yeast gives it a cheesy flavor but works without it. Thank you for the feedback. I appreciate it.

        Reply
    2. LDM

      February 24, 2025 at 10:32 am

      5 stars
      Just finished making this recipe. So quick and easy to make. Followed your recipe above and added some frozen corn, a splash of vegan Worcestershire sauce, and a splash of balsamic vinegar. It is delicious! Thank you for the recipe. Will be on a regular rotation in our house!

      Reply
      • Kathy Carmichael

        February 25, 2025 at 7:18 am

        Hello, I'm so glad you liked the soup. I appreciate you taking the time to rate the recipe and comment.

        Reply
    3. Lisa S

      November 22, 2024 at 6:38 pm

      5 stars
      I always trust the outcome your delicious recipes!

      Reply
      • Kathy Carmichael

        November 23, 2024 at 10:42 am

        Thanks, Lisa! I'm so glad you like the recipes. I hope you love this one!

        Reply
    4. Dawn

      November 21, 2024 at 9:38 pm

      Made this tonight — easy and delicious!

      Reply
      • Kathy Carmichael

        November 22, 2024 at 10:18 am

        Dawn, I'm so glad you liked it. It's one of my favorites.

        Reply
    5. Jean

      September 13, 2023 at 12:46 pm

      5 stars
      We loved it!

      Reply
      • Kathy Carmichael

        September 13, 2023 at 12:57 pm

        Hi Jean! Yay! I'm so glad. It freezes well if you have leftovers. Thanks for the feedback. I appreciate it.

        Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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