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!
Course Soup
Cuisine American, Gluten-Free, Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 people
Calories 305kcal
Author Melissa Huggins


Cream Base

  • 3/4 cup soy milk , unsweetened (or any non-dairy milk)
  • 1/2 cup raw cashews , soaked in water 2-4 hours (*See Note)


  • 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 1/2" chunks (about 2 lbs)
  • 3/4 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
  • 1/2 teaspoon liquid smoke *optional
  • 1-2 tablespoons lemon juice *optional



Cream Base

  • 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.
  • 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. 


*To speed up soaking time for cashews: in a small pot, boil water and remove from heat. Add cashews and cover for 15-20 minutes, until softened.
*To make this cashew-free, omit the Cream Base Step (soy milk and cashews)and replace it with 1 cup of canned lite coconut milk. Add to soup after removing from heat. 
* If you're 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 :) 
*Prep time doesn't include soaking time for cashews.
* Yields about 7 1/2 cups of soup.
* Nutritional info doesn't include toppings. 


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