Vegan Baked Potato Soup Recipe
This luxe potato soup comes together in a flash and is a stick-to-your-ribs bowl of comfort.
PRINT
PIN
Servings: 6
Calories: 295kcal
Equipment
Ingredients
- 1 tablespoon plus 1 teaspoon neutral oil, divided
- 1 yellow onion, peeled and diced
- 1 rib celery, trimmed and diced
- 5 scallions, trimmed and minced; white and green parts kept separate
- 5 cloves garlic, peeled and minced
- ¼ cup flour
- 4 cups water or vegetable stock
- 2 pounds Russet or Yukon gold potatoes, peeled and medium-diced
- 1 teaspoon paprika
- ½ teaspoon cayenne powder optional
- ¼ teaspoon white pepper optional
- 2 cups oat milk
- ¼ cup Nature’s Fynd Dairy-Free Cream Cheese
- ½ cup Daiya Cheddar Cheese Shreds plus more for serving
- 6 slices LightLife Smart Bacon cut into thin strips
- Salt and pepper
For serving:
- Plant-based sour cream
- Sliced jalapeño
- Red pepper flakes
Instructions
Sauté the aromatics:
- Heat 1 tablespoon neutral oil in a large pot over medium heat.
- Add the onion, celery, and scallion whites. Cook for 5 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute until fragrant.
Make the roux and simmer the soup:
- Sprinkle the flour on top and stir to coat. Cook for 1 minute until nutty and fragrant. Slowly whisk in 2 cups of water or vegetable stock until smooth.
- Add the potatoes. Pour in the rest of the water and add the paprika, cayenne powder, and white pepper. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 20–30 minutes or until the potatoes are fork-tender.
Blend the soup (optional):
- Use an immersion blender or food processor to blend half of the soup until smooth. Taste and season with salt and pepper.
Finish the soup:
- Add the plant-based milk, cream cheese, and cheddar shreds. Whisk until the cream cheese and cheddar cheese melts. Taste and season. Simmer over low heat as you cook the bacon.
Fry the plant-based bacon:
- Heat 1 teaspoon neutral oil in a small skillet over medium-high heat. Add the bacon and cook for 3–5 minutes until crisp. Remove from the skillet and set aside.
To serve:
- Ladle the soup into bowls. Garnish with the crispy bacon and reserved scallion greens. Serve with plant-based sour cream, sliced jalapeño, and red pepper flakes. Enjoy!
Nutrition
Calories: 295kcal | Carbohydrates: 45g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 301mg | Fiber: 6g | Sugar: 9g