Creamy vegan potato stewp, get it? It’s a cross between a soup and a stew! If you’re looking for a new comfort food to try, this creamy, plant-based stewp is for you! Potatoes are a great source of potassium, vitamin C and plant-based protein.

PREP TIME: 15m  |  COOK TIME: 30m  |  TOTAL: 45m  |  YIELD: 10 - 12 SERVINGS

Easy vegan potato soup that is a cross between a soup and and stew get it? This plant based soup is naturally glutne and dairy free so all can enjoy.


This vegan soup tastes amazing on its own, but also paired with this Artisan Garlic Loaf!

Only Eats


  • 1 tablespoon olive oil 
  • 1 large red onion, chopped
  • 3 garlic cloves, minced
  • 8 cups water + vegetable bouillon
  • 8 cups potatoes, cubed (Feel free to leave the peel on!)
  • 1 cup cooked great northern beans 
  • 2 tablespoons dill
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon Himalayan salt


  1. In a large pot, heat oil, onion and garlic and cook until onions are semi-translucent. 
  2. Add water, vegetable bouillon, chili powder, pepper, dill, salt and potatoes. Bring to a boil and then let simmer until potatoes are soft enough to mash. 
  3. Mash potatoes until desired consistency is reached. (If you want it super creamy, feel free to use an immersion blender or pour soup contents into a blender.)
  4. Add beans and serve. 


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