Baked Potato Soup Recipe Vegan and Deliciously Easy

When the chilly weather rolls in, nothing beats the comforting warmth of a hearty bowl of soup. If you’re looking for a vegan-friendly option that satisfies those cravings, this baked potato soup recipe vegan is exactly what you need.

Creamy, luscious, and packed with flavor, this soup captures the essence of classic baked potatoes in a luscious, plant-based form. It’s perfect for cozy dinners, lunch meal prep, or even as a crowd-pleaser at your next gathering.

This recipe uses simple, wholesome ingredients that you probably already have in your pantry, making it both accessible and budget-friendly. Best of all, it’s free from dairy but still delivers that rich, velvety texture you expect in a traditional baked potato soup.

Whether you’re a seasoned vegan or just exploring plant-based options, this soup will quickly become a favorite go-to in your recipe collection.

Why You’ll Love This Recipe

This vegan baked potato soup is a beautiful blend of creamy texture and rich flavors without any animal products. Here’s why it’s a must-try:

• Comfort food classic: It’s the perfect indulgence for cold days, offering warmth and satisfaction in every spoonful.
• Simple ingredients: Made with everyday pantry staples like potatoes, onion, garlic, and plant-based milk.
• Healthy and filling: Packed with fiber and nutrients, this soup keeps you full and energized.
• Customizable: Easily adaptable to your taste by adding your favorite herbs, toppings, or spices.
• Quick to make: Ready in under an hour, making it ideal for busy weeknights or meal prep.

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 ½ cups unsweetened plant-based milk (such as almond or oat)
• 2 tbsp olive oil
• 3 tbsp nutritional yeast (for cheesy flavor)
• 1 tsp smoked paprika
• ½ tsp dried thyme
• Salt and black pepper, to taste
• 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
• 2 green onions, sliced (for garnish)
• Vegan bacon bits or roasted chickpeas, for topping (optional)

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Blender or immersion blender
• Mixing bowl (for cornstarch slurry)
• Serving bowls and ladle

Instructions

1. Prepare the potatoes: Peel and dice the russet potatoes into roughly 1-inch cubes. This size allows them to cook evenly and break down nicely for a creamy texture.
2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the potatoes and spices: Add the diced potatoes to the pot along with smoked paprika, dried thyme, salt, and black pepper. Stir to combine and let the spices toast slightly for 1-2 minutes.
4. Pour in vegetable broth: Add the 4 cups of vegetable broth to the pot. Bring everything to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until potatoes are tender when pierced with a fork.
5. Blend the soup: Using a blender or immersion blender, blend about half of the soup until smooth, leaving the rest chunky for texture. Return blended soup to the pot and stir well.
6. Add plant-based milk and nutritional yeast: Stir in the plant-based milk and nutritional yeast. This will add creaminess and a subtle cheesy flavor. Heat the soup gently, but do not boil.
7. Thicken the soup (optional): If you prefer a thicker soup, mix the cornstarch with cold water to create a slurry. Slowly add this to the soup while stirring continuously. Cook for another 3-5 minutes until thickened.
8. Adjust seasoning: Taste and add more salt, pepper, or smoked paprika if desired.
9. Serve: Ladle the soup into bowls and garnish with sliced green onions and vegan bacon bits or roasted chickpeas for a satisfying crunch.

Tips & Variations

For an extra smoky flavor, try adding a splash of liquid smoke or smoked salt.

• Make it spicy: Add a pinch of cayenne pepper or chopped jalapeños for a subtle heat.
• Use sweet potatoes: Swap half or all of the russet potatoes with sweet potatoes for a sweeter, nutrient-rich twist.
• Herb variations: Fresh rosemary or sage makes a beautiful alternative to thyme.
• Swap plant milk: Creamy cashew milk or soy milk works wonderfully if you want a richer texture.
• Add veggies: Stir in some sautéed mushrooms, corn, or kale for added nutrition and flavor.
• Make it gluten-free: This recipe is naturally gluten-free; just ensure your vegetable broth is gluten-free as well.

Nutrition Facts

Serving Suggestions

This vegan baked potato soup pairs beautifully with a variety of sides and toppings. For a classic hearty meal, serve with crusty bread or a vegan Hamburger Bun Sourdough Recipe.

For a lighter option, a fresh green salad with lemon vinaigrette complements the creamy soup nicely. You might also enjoy it alongside a warm, savory treat like the Green Chile Cheese Bread Recipe.

Don’t forget dessert! After a filling bowl of soup, a sweet finish like the Kodiak Banana Muffins Recipe is a delightful way to end your meal.

Conclusion

This baked potato soup recipe vegan version is a testament to how delicious and comforting plant-based cooking can be. It transforms humble ingredients into a creamy, flavorful dish that satisfies both vegans and non-vegans alike.

Whether you’re cooking for yourself, family, or friends, this recipe is sure to bring warmth and joy to the table.

Its versatility and ease of preparation make it a staple in any kitchen, especially during colder months. Plus, its compatibility with various toppings and sides means you can customize it endlessly to match your mood and pantry.

Next time you crave something cozy, give this soup a try—you might find it becoming your favorite comfort food.

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