Go Back
+ servings

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.