Vegan ‘chowder’ as creamy as the real thing

Potatoes are the key to the soup's velvety base and hearty texture.

This vegan sweet potato chowder delivers everything you want in a warm fall soup. It has a velvety broth laced with seasonal spices, like sage and paprika, and chunks of tender root vegetables. It’s delicious the day you make it; but, like most soups it’s even better the next day. So make a big batch of this plant-based chowder, and enjoy it all week long.

We’re calling this soup a chowder, given the fact that potatoes are the key to both its velvety base and its hearty texture. And thanks to the silky-starchy contents of sweet potatoes, you’ll get the creaminess expected in a chowder without a drop of cream.

After a quick simmer on the stovetop, a few cups of soup, both broth and vegetables, are whirled through the blender, then stirred back into the pot. Puree a little extra if you’re after an even thicker soup, or less for a bowl that’s more “brothy.”

Kelli Foster is assistant food editor for, a nationally known blog for people who love food and home cooking. Submit any comments or questions to

Vegan Sweet Potato Chowder

Servings: 6

2 tablespoons olive oil

1 medium yellow onion, diced

2 medium celery stalks, diced

2 cloves garlic, minced

2 pounds sweet potatoes (2 to 3 medium potatoes), peeled and diced

1 teaspoon ground coriander

1 teaspoon sweet paprika

1/2 teaspoon dried sage

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 cups vegetable stock

Heat the oil in a Dutch oven or soup pot over medium heat until shimmering. Add the onion and celery, and cook until the vegetables are soft and tender, 6 to 8 minutes. Stir in the garlic, and cook for 1 minute more. Add the sweet potatoes, coriander, paprika, sage, salt and pepper; stir to combine; cook for 1 minute.

Add the stock, and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potatoes are tender, 10 to 15 minutes. Transfer about 2 cups of the soup, broth and vegetables to a blender or food processor and puree until smooth. Stir the puree back into the soup, and serve immediately.

Recipe notes: Store leftovers in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.