This Vegan Baked Potato Soup is creamy, cheesy, smoky & fully loaded with veganized classic toppings. It's pure comfort in a bowl!
If you're a potato lover like me, you must make this Vegan Baked Potato Soup Recipe! It has all the flavors of a fully-loaded baked potato, except it's in soup form. What could be better?
I must confess though, I didn't bake the potatoes for this recipe. I did try it, and it tasted delicious, but I found it to be more time consuming than anything. Cooking the potatoes in the pot yielded similar results, so I went with the easier and quicker route.
The method is similar to my Vegan Potato Leek Soup recipe, it just has different flavoring and toppings. It takes about 25-30 minutes on the stove too, so it's perfect for weeknight meals.
INGREDIENTS FOR VEGAN BAKED POTATO SOUP
A typical non-vegan baked potato soup recipe is cooked with bacon, bacon grease, butter, cream cheese, and heavy cream. Holy heart attack! This makes it over-the-top rich, super thick and definitely unhealthy. The ingredients provide a smoky, cheesy and creamy soup, but these flavors and textures can be created in a healthier way.
Take a look:
For the cream base, I used unsweetened soy milk and raw cashews. When blended together, it creates a super creamy and slightly thickened consistency. That's all the soup needs since the potatoes become thick and creamy when blended.
I prefer soy milk for this soup, but you can use any non-dairy variety. Also, If you can't have cashews, you can substitute the soy and cashew mixture with full-fat coconut milk instead.
For the smoky bacon flavor, I added a small amount of liquid smoke and smoked paprika. The flavor is very subtle and won't overpower the soup. If you're not a fan of liquid smoke, you can omit it altogether. You can always add ¼ teaspoon more of the smoked paprika.
To give the soup base a cheesy and umami boost, I added a few tablespoons of nutritional yeast (a.k.a nooch). It also adds a nice golden color to your delicious soup. For the cheesy tang, just squeeze some lemon juice in at the end.
I think russet potatoes have the best consistency for this recipe. Some potatoes can become slightly gummy when blended and that isn't fun.
HOW TO MAKE VEGAN BAKED POTATO SOUP
To start, you'll have to soak the cashews in water for 2-4 hours. Alternatively, you can soak the cashews in very hot water. Boil water in a small pot. Remove from heat, add cashews, and cover for 15-20 minutes until they're softened.
Now blend the soy milk & cashews (discard soaking water) together until very smooth and creamy. Set aside.
In a large pot, heat oil & butter over medium heat. Sprinkle with salt. Now add onion and sauté until translucent, about 3-5 minutes. Add minced garlic and sauté for 1-2 minutes. Now add potatoes, smoked paprika, thyme, salt, and pepper. Sauté for 2-3 minutes.
Pour in the vegetable broth to cover potatoes and add bay leaf. Stir in nutritional yeast and *optional liquid smoke. Raise heat so it starts to boil. Now reduce heat to a medium simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
Remove from heat and slowly stir in cashew cream. Taste for seasoning and add more if needed. Stir in lemon juice if desired (*1 tablespoon at a time). Using an immersion blender (or regular blender), blend until creamy and smooth. You can leave a little texture if desired.
TOPPING IDEAS:
Load it up with your favorite toppings! I added vegan bacon, chives, vegan cheddar cheese shreds, and vegan sour cream. Fresh green onion adds a nice flavor too.
* When using the rice paper bacon, top it on the soup last. If the bacon sits too long in the soup, it won't be as crispy (still tasty though). If you don't have time to make the vegan bacon, you can find vegan bacon bits in most stores.
Alright potato lovers, let's do this!
I’d love to hear from you
If you make this Vegan Baked Potato Soup Recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Baked Potato Soup
Ingredients
Cream Base
- ¾ cup soy milk , unsweetened (or any non-dairy milk)
- ½ cup raw cashews , soaked in water 2-4 hours (*See Note)
Soup
- 1 tablespoon vegan butter
- 1 tablespoon grapeseed oil , or preferred oil
- 1 small yellow onion , diced
- 4 cloves garlic , minced
- 5 medium russet potatoes , peeled & cut into ½" chunks (about 2 lbs)
- ¾ teaspoon smoked paprika
- 1 teaspoon thyme
- 1 teaspoon sea salt , more to taste
- Fresh cracked pepper to taste
- 5 cups vegetable broth , low sodium
- 1 Bay leaf
- 1-2 tablespoons nutritional yeast
- ½ teaspoon liquid smoke *optional
- 1-2 tablespoons lemon juice *optional
Toppings:
- Vegan bacon
- Chives
- Vegan sour cream
- Vegan cheddar cheese shreds
Instructions
Cream Base
- Blend the soy milk & cashews (discard soaking water) together until very smooth and creamy. Set aside.
Soup
- In a large pot, heat oil & butter over medium heat. Sprinkle with salt. Now add onion and sauté until translucent, about 3-5 minutes.
- Add minced garlic and sauté for 1-2 minutes.
- Add potatoes, smoked paprika, thyme, salt, and pepper. Sauté for 2-3 minutes.
- Pour in the vegetable broth to cover potatoes. Add bay leaf. Stir in nutritional yeast and *optional liquid smoke. Raise heat so it starts to boil. Now reduce heat to a medium simmer. Cook for about 15-20 minutes, or until the potatoes are fork tender.
- Remove from heat and slowly stir in cashew cream. Taste for seasoning and add more if needed. Stir in lemon juice if desired (*1 tablespoon at a time).
- Using an immersion blender (or regular blender), blend until creamy and smooth. You can leave a little texture if desired.
- Serve immediately in soup bowls. Top with sour cream, chives, vegan cheddar shreds and vegan bacon bits.
Jae
This recipe is SO good! It is my go-to recipe for a comforting soup, for vegans and non-vegans alike.
Support @ Vegan Huggs
Hi Jae! Thank you so much for the review - we're so happy to hear that you love this recipe! 🙂
Nancy
I made this last night and it was so good! I added broccoli because I had a bunch and that's what I would eat on a baked potato. I put the stalks in with the potatoes and the florets after blending everything. It added a nice crunch and healthy veggie to the delicious creamy soup.
Support @ Vegan Huggs
Hi Nancy! The added broccoli sound delicious! We are so happy to hear that you loved the soup, thanks for giving it a try 🙂
Nancy
Forgot to rate it!
Beth
I tried this recipe today. I really like it but it needed more heat for my hubby. I will definitely make it again and recommend it to my whole food plant based friends.
Karen (the good kind)
Just made this tonight. Oh my goodness SO DELICIOUS! Just WOW! Thank you so very very much for this!
Support @ Vegan Huggs
Hi Karen! Yay! We are so thrilled that you loved the soup! Thank you so much for sharing! 🙂
Darlene
HOLY WOW - this is the best soup I've ever made, vegan or not!! I loooove baked potato soups, anything with tons of a carbs and cheesy goodness. This recipe captured all the flavors I love (the smokiness, salitness, cheesiness) while making it very healthy. I used tempeh bacon for one of my toppings and with that, I definitely didn't miss the liquid smoke. I just added more paprika. Also, I used canned coconut milk and blended with the cashews for the creaminess, and used only half low-sodium stock required. I used water to make up for the rest of the stock to cut down on more sodium. It came out perfectly.
Support @ Vegan Huggs
Hi Darlene! We are so happy you loved the recipe and that it turned out just as delicious with the substitutions! Thank you so much for sharing 🙂
Shannon
This recipe is fantastic! I did add a couple of stalks of celery just to use them up. But I will be making this again and again. Excellent flavor!
Melissa Huggins
I'm so happy you liked it! Sounds perfect with the celery. Thank you for giving it a try. 🙂
Megan
I don't normally leave reviews but holy crap this recipe is AMAZING. I was doing a happy dance after every bite.
Melissa Huggins
Hi Megan, this is such a nice compliment! Thank you for giving it a try and sharing your feedback. 🙂
Jae
Wow. Just wow. Don't skimp on the cashew cream! I used the "better than bullion" vegan vegetable bullion to taste. I've been talking about this soup all week. And my love affair with potatoes continues....
Melissa Huggins
This is the nicest compliment! I'm so glad you liked it. The cashew cream is my favorite too. Thank you for giving it a try 🙂
Summer
This has become my go-to potato soup recipe. It’s so creamy and has amazing flavor!!!
Melissa Huggins
Hi Summer, I'm so glad you liked the soup. Thank you for giving it a try! 🙂
Tamara Hanel
I had a similar soup at a vegan restaurant in my hometown (Detroit). I enjoyed it so much I set out to the internet for a similar recipe. This was just as tastee, if not better. Thanks vegan huggs you are really expanding my menu.
Melissa Huggins
Hi Tamara, I'm so glad you liked it! Thank you for making it and sharing your feedback 🙂
Chelsey
Can I make this in advance and freeze it in portions for a later time
Melissa Huggins
Yes, you can freeze it. If possible, freeze without the "cream" and add when heating. I think it yields a better consistency that way. 🙂
Kathryne Krell
Just made your super de super leek and potato soup...now I am antsy to make the Vegan Baked Potato...love the Liquid Smoke/lemon juice hint. Might try a hickory seasoning I have (formerly a meat rub). As we are having unusually wet, cool and breezy weather here in So. Cali. the soup is spot on. Keep on posting!!
Melissa Huggins
Thank you for giving my recipes a try! The soup will be perfect with your hickory seasoning. Stay warm out there! 🙂
Stephanie
I have a question. Cashews are a bit expensive for me (I'm a grad student lol). Do you think coconut cream would be an ok substitute for the cashew cream?
Melissa Huggins
Absolutely! The potatoes thicken the soup up nicely and make it creamy. I would add 1/2-3/4 cup of full-fat coconut milk at the end.
Sara
did you make this with the skins still on the russet potatoes?
Melissa Huggins
Hi Sara, I peeled them first.
Tina Moore
This is super spot on! Definitely need the lemon juice and liquid smoke. Super amazing
Melissa Huggins
Hi Tina, thank you so much!! It's one of my favorite fall soups. 🙂
jen hayward
Made this last night and was delicious! Will be a recipe I use again. Thanks for sharing!
Melissa Huggins
Hi Jen, thank you so much! I'm so happy you liked it. It's my favorite comfort soup 🙂
Katharine
Just made this soup for my newly diagnosed milk I tolerate husband. HOLY COW!!(no pun intended) it’s delicious!!! Definitely a keeper. Thanks.
Melissa Huggins
Hi Katharine, Yay! I'm so happy you guys liked it! Thank you for sharing your feedback. Have a great weekend! 🙂
Anna
I'm a potato lover too, and this is going to the top of my 'must try' list Melissa! And that 'bacon' on top, just mouthwatering!
Karey
I made this tonight. So good!! Thank you for a great recipe!
Melissa Huggins
Thank you, Karey! I'm so happy you liked it! 🙂
Many Things Vegan
Simple and easy recipe! This looks fantastic!
Melissa Huggins
Thank you so much!!! 🙂