Few things say cozy comfort food like a warm bowl of baked potato soup. There’s something about that rich, creamy texture that instantly soothes the soul. And the best part? This version is completely vegan, but you’d never guess it—every spoonful is just as indulgent and satisfying as the classic!
We first made this soup on a rainy evening when all we wanted was something warm, filling, and nostalgic. Regular potato soup is great, but we wanted that baked potato flavor—roasty, slightly smoky, and ultra-creamy. A little experimenting later, and this Vegan Baked Potato Soup was born! Now, it’s one of our go-to comfort meals whenever we’re craving something hearty but easy to make.
🥔 What Makes This Soup So Special?
✔️ Ultra creamy without dairy – thanks to blended potatoes and a touch of plant-based milk
✔️ Deep, roasted flavor – baking the potatoes first gives them a rich, caramelized taste
✔️ Satisfyingly hearty – thick, comforting, and absolutely delicious
✔️ Easy to make – simple ingredients, big flavor!
💡 Fun Fact: Potatoes are naturally rich in fiber, potassium, and vitamin C, making this soup as nutritious as it is tasty!
🔥 Roasting vs. Boiling – Why It Matters
A lot of potato soups rely on boiled potatoes, but roasting them first makes a huge difference. The natural sugars in the potatoes caramelize in the oven, giving the soup that deep, slightly smoky baked potato flavor.
💡 Pro Tip: For extra crispy potato skins, rub them with a little olive oil and salt before roasting!
🧄 The Flavor Boosters – More Than Just Potatoes
While potatoes are the star, the right mix of flavors takes this soup to the next level. We sauté:
✔️ Onions & garlic – for a rich, savory base
✔️ Smoked paprika – adds a hint of smoky depth
✔️ Nutritional yeast – gives a subtle cheesy flavor (totally optional but so good!)
✔️ A touch of miso or tamari – for an umami boost
These small details make all the difference between a basic potato soup and an incredible one.
💡 Make it even heartier! Add roasted cauliflower or white beans for extra creaminess and protein.
🌿 The Creamy Factor – No Dairy Needed!
Traditional potato soup gets its richness from butter, cream, and cheese—but we found a way to get that same luxurious texture without any dairy!
Instead of heavy cream, we use:
✔️ Blended potatoes – they naturally create a velvety base
✔️ Plant-based milk – oat or cashew milk works best for creaminess
✔️ A dollop of coconut cream (optional) – for an extra silky touch
💡 Want it extra thick? Blend part of the soup and leave the rest chunky for the perfect balance of textures!
The Best Vegan Toppings
One of the best parts about baked potato soup? The toppings! A bowl of this soup is basically an excuse to pile on all your favorite baked potato add-ons:
✔️ Crispy tempeh bacon or smoky tofu crumbles
✔️ Chopped green onions or chives for freshness
✔️ Dairy-free sour cream or coconut yogurt for extra tang
✔️ Vegan cheese shreds for an even cheesier taste
💡 Pro Tip: If you love a little crunch, try topping your bowl with roasted chickpeas!
❄️ Meal Prep & Storage
This soup is perfect for meal prep—it actually tastes even better the next day as the flavors develop!
✔️ Fridge: Store in an airtight container for up to 4 days
✔️ Freezer: Freeze for up to 3 months (just leave out the plant-based milk and add it fresh when reheating!)
💡 Quick Reheat Tip: If the soup thickens in the fridge, just add a splash of veggie broth or plant-based milk to thin it out when reheating!
🥄 A Cozy, Creamy Classic – Now 100% Vegan
This Vegan Baked Potato Soup is the ultimate comfort food made plant-based—it’s creamy, flavorful, and completely satisfying. Whether you’re making it for a weeknight dinner, a cozy weekend meal, or meal prepping for the week, it’s one of those recipes you’ll come back to again and again.
So grab your potatoes, roast them up, and get ready to dive into a bowl of pure creamy comfort! 🥣💛
Ingredients
For the Soup
- 4 large russet potatoes baked and diced
- 1 small onion diced
- 2 cloves garlic minced
- 3 cups 750ml vegetable broth
- 1 ½ cups 360ml unsweetened plant-based milk (oat or almond work best)
- ½ cup 120g canned coconut cream or cashew cream (for extra creaminess)
- 1 tbsp olive oil or vegan butter
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt & black pepper to taste
For Toppings (Optional, but Recommended!)
- Chopped green onions or chives
- Vegan sour cream
- Coconut bacon or crispy fried onions
- Shredded vegan cheese
- Red pepper flakes for a spicy kick
Instructions
- Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- Add the minced garlic, smoked paprika, thyme, salt, and pepper. Stir and cook for another 1-2 minutes.
- Step 2: Add the Potatoes
- Scoop the flesh out of the baked potatoes (or use diced whole potatoes) and add them to the pot. Pour in the vegetable broth and bring to a simmer.
- Step 3: Blend for Creaminess
- Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and leave some potato pieces intact.
- Stir in the plant-based milk and coconut cream, then let it simmer for another 5 minutes to thicken.
- Step 4: Serve & Garnish
- Ladle into bowls and top with vegan sour cream, green onions, coconut bacon, or shredded vegan cheese.
Notes
- For extra texture, reserve some diced baked potatoes and stir them in after blending.
- Make it protein-rich by adding white beans or silken tofu before blending.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Frequently Asked Questions About Our Vegan Baked Potato Soup
🥔 Do I Need to Bake the Potatoes First?
Yes! Baking the potatoes enhances their flavor and gives the soup a rich, comforting taste. However, if you’re short on time, you can boil them instead.
🥛 What’s the Best Plant-Based Milk for This Soup?
Unsweetened oat milk or cashew milk work best for a creamy texture, but almond or coconut milk can also be used.
🧀 Can I Add a Cheesy Flavor Without Dairy?
Absolutely! Nutritional yeast or a vegan cheddar-style cheese will add a deliciously cheesy, umami depth.
🥓 What Are Some Vegan Topping Ideas?
Crispy coconut bacon, roasted chickpeas, chives, or a dollop of dairy-free sour cream make great toppings for extra flavor and texture.
🔥 How Can I Make This Soup Thicker?
Blending part of the soup or adding a bit of cornstarch or blended cashews can help achieve an even creamier consistency.
🌡️ How Do I Store and Reheat Leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop, adding a splash of plant milk if needed to loosen the texture.
We hope these tips help you enjoy the perfect Vegan Baked Potato Soup! Stay cozy! 🥔🥣✨
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