Creamy Vegan Loaded Baked Potato Soup Recipe

/ Vegan Recipes / By

Looking for a warm and satisfying vegan recipe to warm you up? This Vegan Loaded Baked Potato Soup is a delightful take on a classic favorite. With its creamy texture and packed with flavors, it’s the perfect comfort food for any occasion.

Imagine a bowl filled with tender potatoes, smoky flavors, and a generous topping of all your favorite baked potato fixings. This soup is not only hearty and filling but also entirely plant-based, making it a perfect choice for anyone embracing a vegan lifestyle.

This recipe is versatile, allowing you to customize your toppings and make it your own. Whether you enjoy it topped with crispy vegan bacon, chives, or non-dairy sour cream, this soup will surely impress anyone at your table.

Delicious Vegan Loaded Baked Potato Soup

A bowl of vegan loaded baked potato soup with bacon bits and green onions, on a rustic table with bread.

This Vegan Loaded Baked Potato Soup bursts with flavor, combining creamy potatoes, hearty broth, and delicious toppings. It’s rich, comforting, and offers a smokiness that mirrors the beloved baked potato experience.

Ingredients

  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk or other non-dairy milk
  • 2 tablespoons nutritional yeast
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/2 cup vegan sour cream for topping (optional)
  • 1/2 cup chopped green onions for garnish
  • 1/2 cup crispy vegan bacon bits for topping (optional)

Instructions

  1. Prep the Ingredients: Peel and dice the potatoes, chop the onion, and mince the garlic.
  2. Sauté Aromatics: In a large pot, heat a splash of vegetable broth over medium heat. Add the chopped onion and garlic, sautéing until fragrant (about 2-3 minutes).
  3. Cook the Potatoes: Add the diced potatoes and the remaining vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
  4. Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. For a chunkier texture, leave some potato pieces intact.
  5. Add Creaminess: Stir in the almond milk, nutritional yeast, smoked paprika, salt, and pepper. Heat gently over low heat without boiling.
  6. Serve: Ladle the soup into bowls and top with vegan sour cream, crispy vegan bacon bits, and chopped green onions for garnish.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4 bowls
  • Calories: 250kcal
  • Fat: 5g
  • Protein: 6g
  • Carbohydrates: 45g