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Easy Vegan Baked Potato Soup Recipe (updated recipe Sept 2023)

Vegan Baked Potato Soup is a delicious, hearty dish, sure to satisfy your cravings. Made with nutritious potatoes and flavorful vegan ingredients, whether you’re vegan or just looking to add more plant-based meals to your diet, this baked potato soup is a great choice. It’s easy to make and perfect for those cozy nights when you want something warm and comforting. Give it a try and enjoy a bowl of creamy and flavorful soup that will leave you wanting more.

A bowl of vegan baked potato soup.

There is NO food that is more comforting than a piping hot baked potato, dripping with vegan butter, melty vegan cheddar cheese and baked beans. Or perhaps you prefer a fully loaded baked potato soup with all your favorite toppings: green onions, vegan sour cream, tempeh bacon bits. The works. A warm bowl of soup is like a hug in a soup form.

Vegan Baked Potato soup in a bowl.

A baked potato ALWAYS satisfies a craving for something that tastes like home. It is the plainest, simplest dish yet always tastes so good.

A bowl of baked potato soup with a spoon.

Until I visited America, I had no idea that some evil genius had turned my favourite sort-of convenience (if an hour in the oven is convenient) into a soup. The first time I tried it? That soup the best thing I have EVER tasted. It was creamy, comforting and had all the flavour of a baked potato, but in a soup? What an amazing idea! I loved Panera Bread, and all the delicious soups and breads, but sadly, they were not vegan. 

Baked potato soup in a bowl.

I have slowly realised that my old favourites (you know, the ones loaded with non-animal friendly products like butter, cheese, bacon) aren’t to be relegated to the back of my memory, like an old-fashioned sweater or embarrassing family member. They CAN be recreated and, because of the plant-based ingredients, they are no longer stodgy and give you stomach ache, high cholesterol and/or weight gain: they taste lighter, more modern. More delicious. Here then is my easy and best vegan baked potato soup recipe, perfect for cold rainy days.

Baked Potato soup FI

Ingredients

Ingredients for Baked Potato Soup.
  • Potatoes. I prefer red potatoes, like russet potatoes. I also like to use little potatoes too. You need the kind of potatoes that aren’t too floury though and won’t disintegrate in the soup. You can also use leftover baked potatoes.
  • Onion, garlic, celery.
  • Plain flour or all purpose flour. You can also use gluten free flour.
  • Vegetable Stock
  • Instant Mashed Potato, this adds to the potato flavor and thickens the soup deliciously.
  • Fresh Thyme. Fresh herbs make everything taste better.
  • Black pepper.
  • Sea Salt
  • Vegan heavy cream or vegan sour cream. You can also use oat milk, almond milk, soy milk, cashew milk or any unsweetened plant based milk.

This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.

Method:

Baked potatoes being chopped up for baked potato soup.

Bake your potatoes. Dice and put to one side. I bake mine either in the Air Fryer, according to manufacturers instructions, or in the oven, at 200c. I can’t be too specific with times as it depends on the size of the potatoes.

Saute onions and garlic for baked potato soup.

In a large saucepan, sauté the onion until soft and translucent.

Making a roux for baked potato soup.

Stir in the flour and mix until a roux has formed. Cook gently for a couple of minutes, to get rid of the floury taste.

Adding mashed potato and stock to baked potato soup.

Add the stock, thyme and instant mashed potato and simmer for 10minutes, until thick and creamy.

Adding diced baked potatoes to baked potato soup.

Add the diced baked potatoes and mix gently, simmering for another 5 minutes or so.

Adding cream to baked potato soup.

Remove from the heat and stir in the vegan cream. Taste for seasoning and serve with your choice of toppings.

Top Tip

This delicious vegan baked potato soup tastes great the next day too, just make sure to cool completely before refrigerating. You may need to add a little more stock, water or cream to thin it slightly, as it does thicken on standing!

Try my other delicious vegan soups

Vegan Baked Potato Soup

A bowl of vegan baked potato soup.
The most delicious, comforting soup!
Freya
5 from 42 votes
Prep 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours

Equipment

  • Large Pan

Ingredients

  • 500 g Potato - baked and then diced
  • 200 g Onion - diced
  • 3 cloves Garlic - peeled, finely minced
  • 1 stick Celery - finely chopped
  • 2 tbsp Vegetable oil
  • 2 tbsp Plain flour - (you can use Gluten-Free)
  • litre Vegetable Stock
  • 80 g Instant mashed potato - dried weight from the packet
  • Salt and pepper to taste
  • 1 tsp Thyme - fresh
  • 240 ml Double cream - vegan
  • Fixings for the top: spring onions, tempeh crumbles, some vegan sour cream

Instructions

  • Bake your potatoes. Dice and put to one side.
  • Gently heat the oil in a large saucepan. Add the onion, celery and garlic and sauté until soft and translucent.
  • Stir in the flour and mix until a roux has formed. Cook gently for a couple of minutes, to get rid of the floury taste.
  • Add the stock, thyme and instant mashed potato and simmer for 10minutes, until thick and creamy.
  • Carefully stir in the diced baked potato and season to taste. Simmer for another couple of minutes.
  • Remove from the heat and stir in the thick cream.
    Taste once more for seasoning and serve, topped with your favourite baked potato fixins!

Notes

You can bake the potatoes the day before you want to make the soup.
Don’t be afraid to bake the potatoes until they have a rich dark crispy skin, this adds much of the flavor to the soup.
Make sure to cool the baked potatoes before cutting as they will hold their shape better when cold.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Vegan Baked Potato Soup
Amount per Serving
Calories
490
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
7
g
Cholesterol
 
68
mg
23
%
Sodium
 
1545
mg
67
%
Potassium
 
918
mg
26
%
Carbohydrates
 
53
g
18
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
7
g
14
%
Vitamin A
 
1755
IU
35
%
Vitamin C
 
47
mg
57
%
Calcium
 
82
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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