This vegan potato soup captures the nostalgia of the loaded baked potato I loved growing up. Creamy, cozy and deeply flavorful, this soup takes everything we love about a classic baked potato and turns it into a spoonable meal. It's rich and satisfying in the way comfort food should be, yet made entirely with simple, plant-based ingredients!
A traditional loaded baked potato is all about the toppings. Sour cream, cheddar cheese, butter, chives, onions, black pepper and bacon. This recipe grabs all of those familiar flavors in soup form. Instead of baking potatoes, we simmer them until ultra soft and blend them into a naturally creamy base that tastes indulgent but is actually packed with nutritious veggies.
The flavor starts with two shallots and an entire head of garlic. This might sound like a lot, but it is the foundation of the soup and gives it incredible depth. Rather than sautéing with olive oil, I use avocado oil which gives a more buttery flavor and really mimics the richness you would expect from a loaded potato. The seasoning stays simple with plenty of salt and freshly ground black pepper so the potato and garlic flavors shine.
You can control the texture based on how much you blend. A few pulses with an immersion blender will leave the soup slightly chunky, while blending longer creates a super silky, creamy consistency. You can even use a high-speed blender if you want absolutely no chunks at all.
Ingredients
Russet potatoes are key here. They are peeled and diced, and the smaller you chop them, the faster they cook, which is especially helpful if you are short on time. Once fully softened, they create a naturally creamy texture when blended.
The soup gets its luxurious body from the potatoes themselves, plus an entire batch of my vegan heavy cream (raw cashews blended with water). This ads richness without impacting the flavor of the soup.
The broccoli is optional, but I love how it adds color, nutrition and a little texture. The key is to dice the florets very small and skip the stems entirely so you don't get big chunks of broccoli in your soup.
Instructions
1. Sauté the shallots with salt and pepper until soft and lightly golden. Take your time here to caramelize it on low heat as this is where the deep flavor starts. Otherwise it will be a kind of a plain soup.
2. Lower the heat and add the garlic. Cook just until fragrant and softened, stirring often so it does not brown.
3. Add the potatoes and water, bring to a gentle boil, then cover and simmer until the potatoes are very soft and easily pierced with a fork. Do not rush this step!
4. Stir in the vegan heavy cream, then blend the soup to your desired texture. Use an immersion blender for a slightly chunky soup or a blender for ultra smooth and silky.
5. Return the soup to a gentle simmer and stir in the finely diced broccoli florets. Cook just until tender and bright green.
6. Taste and adjust seasoning as needed. Thin with a splash of water or more vegan cream if desired, then serve hot with your favorite loaded baked potato toppings.
The Toppings!
This is the fun part, and is where the soup becomes a loaded baked potato. Each bowl can be customized with your favorite toppings. I recommend a dollop of vegan sour cream, vegan cheddar cheese shreds, finely chopped chives and plenty of freshly ground black pepper.
And then there's the bacon... My vegan mushroom bacon is the salty, crispy, savory topping that truly completes this dish. Oyster mushrooms work best here. They are thinly sliced and cooked low and slow until all the moisture cooks out. The longer they cook, the crispier and more bacon-like they become. Even my husband, who does not usually love mushrooms, is completely obsessed with these! They add crunch, umami, and make the soup feel extra hearty and satisfying.
Recipe Tips
- Use a dutch oven if possible. A dutch oven is ideal for this recipe because the heavier bottom allows for even cooking and prevents burning.
- Cook the potatoes until very soft. Make sure the potatoes are well beyond fork tender before blending. This step is essential for achieving a smooth, creamy texture when blending!
- Wait to add toppings if making in advance. The soup reheats beautifully, but store the topping separately and wait to add them until just before serving.
My entire family is obsessed with this vegan potato soup! It's kid-friendly and so cozy for this time of year. I hope you enjoy it as much as we do!
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Creamy Vegan Loaded Baked Potato Soup
- Total Time: 1 hour
- Yield: 4 1x
- Diet: Vegan
Description
This vegan potato soup captures the nostalgia of the loaded baked potato I loved growing up. Creamy, cozy and deeply flavorful, this soup takes everything we love about a classic baked potato and turns it into a spoonable meal. It's rich and satisfying in the way comfort food should be, yet made entirely with simple, plant-based ingredients!
Ingredients
- 3 tablespoons avocado oil (or vegan butter)
- 2 large shallots, peeled and diced
- 1.5 teaspoons fine salt
- ⅛ teaspoon ground black pepper (or more to taste)
- 1 large head garlic (10 large garlic cloves), peeled and minced
- 2 russet potatoes (13 ounces), peeled and diced
- 4 cups filtered water
- 1 batch of my 5-minute vegan heavy cream (measures 1.25 cups)
- 1 small head broccoli, florets finely diced (stems and stalks removed)
Optional Garnishes (customize as you wish!):
- Dollop of vegan sour cream
- Vegan cheddar cheese shreds
- Chives, finely diced
- Mushroom bacon (highly recommended!) - see instructions in the notes below
- Freshly ground black pepper
Instructions
- Sauté the shallots. In a medium enameled cast iron dutch oven, warm the avocado oil over medium heat. Add the diced shallots, salt and pepper. Sauté for about 5 minutes, stirring frequently, until the shallots are softened and just beginning to turn golden. If they start to brown too quickly, reduce the heat. For deeper flavor (recommended), lower the heat and continue cooking for an additional 5-10 minutes, allowing the shallots to slowly caramelize.
- Add the garlic. Reduce the heat to low and add the minced garlic. Sauté for 3-5 minutes, stirring often, until fragrant and softened. Be careful not to let the garlic brown or burn.
- Simmer the potatoes. Add the diced potatoes and water and stir to combine. Increase the heat and bring the mixture to a gentle boil. Once boiling, cover the pot, reduce the heat to low or medium-low, and simmer for 15-20 minutes or until the potatoes are completely soft and easily pierced with a fork.
- Blend until creamy. Stir in the vegan heavy cream. Blend the soup to your desired consistency. For a super silky texture, carefully transfer the soup to a blender and blend until completely smooth, then return it to the pot. For a slightly chunky texture, use an immersion blender directly in the pot and pulse until it reaches your desired consistency.
- Add the broccoli. Add the finely diced broccoli florets to the blended soup. Stir, cover and cook over low-to-medium for about 10 minutes, until the broccoli is bright green and tender.
- Season and serve. Taste and adjust the seasoning with additional salt and pepper, if needed. If the soup is thicker than desired, thin it with a splash of water or additional vegan heavy cream. Serve piping hot with your favorite garnishes.
Notes
How to Make the Vegan Mushroom Bacon:
- Ingredients: ¼ cup avocado oil, 8 ounces blue oyster mushrooms (very thinly sliced vertically), 1.5 teaspoons fine salt and 1.5 teaspoons maple sugar
- Instructions:
- 1. Heat a 12-inch cast iron skillet over medium heat. Add the avocado oil, then the sliced mushrooms, salt and maple sugar. Toss well so all the mushrooms are evenly coated.
- 2. Sauté for about 10 minutes, stirring occasionally, until the mushrooms have released some of their liquid and start to soften.
- 3. Spread the mushrooms into a single layer in the skillet. Reduce the heat to the lowest setting and cook for 1-1.5 hours, tossing every 20 minutes or so until the mushrooms are deeply caramelized, dehydrated and crispy golden brown. The longer you cook them, the crispier and more umami-packed they become!
- Prep Time: 15
- Cook Time: 45
- Category: Soup
- Method: Stovetop
Bethany says
This soup is fantastic!!! I made the cashew cream and left it in the blender while the potatoes cooked, then transferred about half the cooked potatoes and broth into the blender with the cashew cream to blend. It makes such a lovely texture. You’d never know it was gluten/dairy free. Everyone loved it. I’ll definitely be making this one again! Thanks for the wonderful recipe!
Elaine Gordon says
Thank you so much, Bethany! I love that you made the texture your own. I'm so happy everyone enjoyed this one so much and you plan to make it again! Thank you for taking the time to let me know. Best, Elaine