have you ever wanted to drink a baked potato? I know sounds weird but you need to make this vegan loaded baked potato soup. absolutely creamy, comforting, and so delicious.
I have always wanted to make a vegan loaded baked potato soup. It has been on my list to make for a few years and I am so glad with how this turned out. Potatoes and onions are boiled in broth, then blended down, mixed with a cashew cream and vegan sour cream. Then, top it with some crispy vegan bacon, vegan sour cream, vegan cheddar shreds, and chives for a delicious soup!
Comfort Food
I love comfort food. I love soup and in my mind it is the epitome of comfort food. This soup has everything you want without everything you don’t want. It is vegan, gluten-free, and the perfect dinner! The leftovers are even better the next day, and it is just great for those chilly days coming up.
Potato Choice
I intended to use russet potatoes but I actually grabbed yellow potatoes in the end. They are softer and I just like them better. They work really well in this soup and blend up wonderfully. If you want to use russet potatoes or a different kind you of course can. Just make sure to peel and chop them up!
More Soup Recipes
Vegan Loaded Baked Potato Soup FAQ
- Can this be made without nuts? Sure, you can use a vegan heavy creamer in place.
- Is this soy free? Just be sure to use a vegan sour cream that is soy free, the tofutti one does contain soy.
- How long does this stay in the fridge? For up to 3 to 4 days.
- How to reheat this? You can either microwave or warm up in a pot.
- Can I substitute the better than bouillon? Yes, you can use vegetable broth in place of water and the better than bouillon. I would suggest using a low sodium veggie broth.
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Vegan Loaded Baked Potato Soup
Equipment
Ingredients
- ½ cup (56g) cashews pieces
- ½ cup (120m) nondairy milk, unsweetened and unflavored
- 4 strips (60g) vegan bacon
- 1 tablespoon (15ml) olive oil
- ¼ sweet onion chopped (about 2.5 ounces/70g)
- 4 golden potatoes peeled and chopped (about 34 ounces/970g)
- 6 cups (1440ml) water
- 3 teaspoons (15g) vegetable better than bouillon
- ⅓ cup (80g) vegan sour cream, plus more for garnish
- 1 tablespoon garlic powder
- 1 teaspoon salt or to taste
- ½ cup (56g) vegan cheddar, shreds
- 2 teaspoons chopped chives for garnish
- Black pepper for garnish
Instructions
- In a small pot boil the cashews for 20 to 30 minutes, until the cashews are softened and absorb some water.
- Meanwhile, in a large pot sauté the chopped vegan bacon according to package directions. Once cooked remove it and save for later.
- Do not clean the pan save any oil from the vegan bacon. Then add in the olive oil and onion. Sauté for 5 to 7 minutes or until fragrant over medium low heat. Stir occasionally.
- Once the onions are cooked add in the potatoes, water, and better than bouillon. Cook over medium heat for 20 minutes or until potatoes are fork tender.
- Once the cashews are done boiling drain any remaining water. Place into a blender with the non-dairy milk and blend until smooth.
- Once potatoes are fork tender transfer most of the soup and broth into a high speed blender. Leave about an inch or a ½ cup of broth and potatoes in the pot. Blend until smooth. If you have an immersion blender you can also use that.
- Pour the blended mixture back into the pot on the stove over medium low heat. Then, fill the blender with about 2 cups of water and add that into the pot along with vegan sour cream, and the cashew cream mixture from earlier.
- Add salt, garlic powder, or any other seasonings you like. Mix together and let the soup cook on the stove for another 5 to 7 minutes until warmed through. Taste and add any seasonings you like. You can also add in more water if you want the soup thinner.
- To serve soup place in a bowl add a dollop of vegan sour cream, some vegan cheddar shreds, vegan bacon crumbles, chives, and a back pepper. Enjoy.
Video
Notes
- Vegan Bacon used is Hooray Foods.
- Vegan Sour Cream used is Tofutti
- Vegan Cheddar Shreds used is Violife
- Nondairy milk is Ripple
Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Great recipe. Made an oat milk béchamel in lieu of cashew cream (allergies). Thanks!
Hi Lauren!! So glad you made it and enjoyed. thank you for taking the time to leave a comment/review means so much!! xo