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Vegan Potato Chowder Recipe
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5 from 18 votes

Vegan Potato Chowder

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.
Prep Time10 minutes
Cook Time20 minutes
Course: Soups
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 8
Calories: 69kcal


  • 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


  • 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.



  • 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.


Calories: 69kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 496mg | Potassium: 135mg | Fiber: 2g | Sugar: 6g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg