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    Home » Soups and Salads

    Vegan Baked Potato Soup Recipe

    January 21, 2018 By Melissa Huggins / 81 Comments

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    This Vegan Baked Potato Soup is creamy, cheesy, smoky & fully loaded with veganized classic toppings. It's pure comfort in a bowl!

    Overhead photo of two bowls with vegan baked potato soup in them

    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.

    Photo of recipe ingredients on a striped dish towel

    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.

    Side view of two bowls with vegan baked potato soup in them.

    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 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.

    Close up photo of one bowl of vegan baked potato soup.

    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.

     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.

    Recipe

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    5 from 40 votes

    Vegan Baked Potato Soup

    This Vegan Baked Potato Soup is creamy, cheesy, smoky & fully loaded with veganized classic toppings. It's pure comfort in a bowl!
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Course: Soup
    Cuisine: American
    Servings: 5 people
    Calories: 305kcal
    Author: Melissa Huggins

    Ingredients

    Cream Base (see note for alternative)

    • ¾ cup soy milk , unsweetened (or any non-dairy milk)
    • ½ cup raw cashews

    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 , reduced sodium
    • 1 Bay leaf
    • 1-2 tablespoons nutritional yeast
    • ½ teaspoon liquid smoke *optional
    • 1 tablespoon lemon juice *optional

    Toppings

    • Vegan bacon
    • Chives
    • Vegan sour cream
    • Vegan cheddar cheese shreds

    Recommended Equipment

    • Large Pot
    Prevent your screen from going dark

    Instructions

    Cream Base

    • If you don't have a high-powered blender (like a Vitamix), you will need to soften the cashews first. To soften, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes.
    • Now drain, rinse and discard soaking water. Place the cashews in a blender along with the ¾ cup soy milk. Blend on high until very smooth. Set aside.

    Soup

    • In a large pot, heat oil and butter over medium heat. Now add onion and sauté until translucent, about 2-4 minutes.
    • Add minced garlic and sauté for 30-60 seconds until fragrant.
    • Add potatoes, smoked paprika, thyme, salt, and pepper. Sauté for 2-3 minutes. 
    • Pour in the vegetable broth and add bay leaf. Stir in nutritional yeast and *optional liquid smoke. Raise heat so it starts to boil, then reduce heat to a medium simmer. Cook for about 15-20 minutes, or until the potatoes are fork tender.
    • Remove the pot from heat and discard the bay leaf. Now stir in cashew cream. Using an immersion blender (or regular blender), blend until creamy and smooth. Taste for seasoning and add more if needed. Stir in lemon juice if desired.
    • Top with sour cream, chives, vegan cheddar shreds and vegan bacon bits. Enjoy!

    Notes

    1. Cashew Cream - You can replace the cashew cream (soy milk and cashews) with 1 cup of full-fat canned coconut milk.
    2. If you're using the rice paper bacon, top it on the soup last. If it sits too long in the soup, it won't be as crispy.
    3. Yields about 7 ½ cups of soup.
    4. Nutritional info doesn't include toppings. 

    Nutrition

    Serving: 1bowl | Calories: 305kcal | Carbohydrates: 38g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Sodium: 583mg | Potassium: 961mg | Fiber: 3g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 3.1mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      5 from 40 votes (11 ratings without comment)

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      Recipe Rating




    1. Shannon

      April 22, 2020 at 7:26 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        June 02, 2020 at 6:09 pm

        I'm so happy you liked it! Sounds perfect with the celery. Thank you for giving it a try. 🙂

        Reply
    2. Megan

      March 19, 2020 at 11:38 am

      5 stars
      I don't normally leave reviews but holy crap this recipe is AMAZING. I was doing a happy dance after every bite.

      Reply
      • Melissa Huggins

        March 23, 2020 at 8:35 pm

        Hi Megan, this is such a nice compliment! Thank you for giving it a try and sharing your feedback. 🙂

        Reply
    3. Jae

      November 15, 2019 at 4:13 pm

      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....

      Reply
      • Melissa Huggins

        December 01, 2019 at 11:40 am

        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 🙂

        Reply
    4. Summer

      October 31, 2019 at 8:37 am

      5 stars
      This has become my go-to potato soup recipe. It’s so creamy and has amazing flavor!!!

      Reply
      • Melissa Huggins

        November 04, 2019 at 8:45 pm

        Hi Summer, I'm so glad you liked the soup. Thank you for giving it a try! 🙂

        Reply
    5. Tamara Hanel

      October 28, 2019 at 3:48 pm

      5 stars
      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.

      Reply
      • Melissa Huggins

        November 04, 2019 at 8:54 pm

        Hi Tamara, I'm so glad you liked it! Thank you for making it and sharing your feedback 🙂

        Reply
    6. Chelsey

      June 25, 2019 at 6:18 pm

      Can I make this in advance and freeze it in portions for a later time

      Reply
      • Melissa Huggins

        June 25, 2019 at 6:21 pm

        Yes, you can freeze it. If possible, freeze without the "cream" and add when heating. I think it yields a better consistency that way. 🙂

        Reply
    7. Kathryne Krell

      May 19, 2019 at 6:24 pm

      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!!

      Reply
      • Melissa Huggins

        May 20, 2019 at 10:25 am

        Thank you for giving my recipes a try! The soup will be perfect with your hickory seasoning. Stay warm out there! 🙂

        Reply
    8. Stephanie

      January 17, 2019 at 1:47 pm

      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?

      Reply
      • Melissa Huggins

        January 17, 2019 at 2:53 pm

        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.

        Reply
    9. Sara

      December 01, 2018 at 7:00 am

      did you make this with the skins still on the russet potatoes?

      Reply
      • Melissa Huggins

        December 01, 2018 at 8:22 am

        Hi Sara, I peeled them first.

        Reply
    10. Tina Moore

      October 19, 2018 at 4:06 pm

      5 stars
      This is super spot on! Definitely need the lemon juice and liquid smoke. Super amazing

      Reply
      • Melissa Huggins

        October 23, 2018 at 7:42 pm

        Hi Tina, thank you so much!! It's one of my favorite fall soups. 🙂

        Reply
    11. jen hayward

      October 16, 2018 at 4:59 am

      5 stars
      Made this last night and was delicious! Will be a recipe I use again. Thanks for sharing!

      Reply
      • Melissa Huggins

        October 17, 2018 at 11:39 pm

        Hi Jen, thank you so much! I'm so happy you liked it. It's my favorite comfort soup 🙂

        Reply
    12. Katharine

      September 28, 2018 at 8:08 pm

      5 stars
      Just made this soup for my newly diagnosed milk I tolerate husband. HOLY COW!!(no pun intended) it’s delicious!!! Definitely a keeper. Thanks.

      Reply
      • Melissa Huggins

        September 28, 2018 at 9:47 pm

        Hi Katharine, Yay! I'm so happy you guys liked it! Thank you for sharing your feedback. Have a great weekend! 🙂

        Reply
    13. Anna

      February 06, 2018 at 7:16 am

      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!

      Reply
    14. Karey

      January 28, 2018 at 12:56 am

      5 stars
      I made this tonight. So good!! Thank you for a great recipe!

      Reply
      • Melissa Huggins

        January 29, 2018 at 11:39 pm

        Thank you, Karey! I'm so happy you liked it! 🙂

        Reply
    15. Many Things Vegan

      January 26, 2018 at 4:55 am

      Simple and easy recipe! This looks fantastic!

      Reply
      • Melissa Huggins

        January 29, 2018 at 11:44 pm

        Thank you so much!!! 🙂

        Reply
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