Creamy Vegan Potato Soup | Budget-Friendly Comfort Food

A cozy bowl of creamy vegan potato soup made with simple, budget-friendly ingredients like potatoes, carrots, and onions—topped with scallions and smoky tofu bacon for the ultimate plant-based comfort food.

Ingredients

4 Medium Potatoes, peeled & cubed

1 Onion, diced

2 Carrots, diced

2 Celery Stalks, diced

4 cups Veggie Broth (or water + bouillon)

1 cup Plant Milk

2 Tablespoons Flour (for thickening)

1 tsp Garlic Powder + 1 tsp thyme

Salt & Pepper to taste

1-2 Tablespoons Vegan Butter or Oil

Optional toppings: sliced scallions, tofu bacon crumbles (recipe below)

There’s just something about a bowl of creamy potato soup that feels like a hug in a bowl. This version is completely plant-based, yet rich, velvety, and satisfying. Using simple budget-friendly staples like potatoes, carrots, and onions, it’s proof that you don’t need expensive ingredients to create a comforting meal. I love topping mine with green onions or smoky tofu bacon for that extra bit of flavor and crunch.

Instructions

Heat a large pot with a little oil or water. Sauté onion, carrots, and celery until softened.

Add potatoes, broth, garlic powder, and thyme. Simmer 20 minutes until potatoes are fork-tender.

In a small cup, whisk flour into plant milk until smooth. Stir into the soup and simmer 5 more minutes.

Use a potato masher or immersion blender to partially blend the soup, leaving some chunks for texture. Season with salt and pepper. Serve warm with scallions and tofu bacon on top if you’d like.

Leftover Tip: Soup thickens overnight—add a splash of water or broth when reheating. It also freezes beautifully for meal prep.

Servings: 5 | Cost: $3.00 total (~$0.60/serving)

Bacon Crumbles

Ingredients

1 Block (14 oz) Firm or Extra-Firm Tofu

2 Tablespoons Soy Sauce or Tamari

1 Tablespoon Olive Oil

1 Tablespoon Maple Syrup or Agave

1 tsp Smoked Paprika

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Liquid Smoke (optional, for extra smokiness)

Pinch of Black Pepper

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Press the tofu for 10–15 minutes to remove excess water, then crumble it into small pieces (like ground meat).

In a bowl, whisk together soy sauce, oil, maple syrup, smoked paprika, garlic powder, onion powder, liquid smoke (if using), and pepper.

Add the crumbled tofu and toss until coated.

Spread evenly on the prepared baking sheet.

Bake for 25–30 minutes, stirring halfway through, until the crumbles are browned and slightly crispy.

Let cool a few minutes—the crumbles will crisp up more as they cool.

Total Cost: ≈ $2.90 per batch. Cost per tablespoon ≈ $0.09

Keep in an airtight container in the fridge for up to 5 days. You can also freeze them for up to a month and re-crisp in the oven or air fryer.