Vegan Baked Potato Soup: Plant-Based Perfection
Okay, so I need to tell you about this Vegan Baked Potato Soup because it’s absolutely amazing! Honestly, it’s become my go-to comfort food when the weather gets chilly.
The creamy texture? It’s like getting wrapped in the coziest blanket ever. And get this – the rich, savory flavors are so deeply satisfying and warming!
Can you imagine that? If you’re into hearty potato soups like I am, you’ve got to check out my Loaded Baked Potato Soup and Sausage Kale Potato Soup, too. This plant-based version is pure magic in a bowl!
Ingredients You’ll Need
Here’s the thing – this soup uses simple stuff you probably already have. Nothing fancy or hard to find, I promise! Just look at the recipe card down below for the exact amounts, okay?
- Russet Potatoes: These babies turn super creamy when you blend them up perfectly.
- Yellow Onion: Adds that sweet and savory flavor that makes everything taste so good.
- Garlic Cloves: Fresh garlic gives it warmth and makes your kitchen smell incredible, trust me.
- Vegetable Broth: This creates a rich base that pulls everything together like a dream.
- Cashews: Once soaked and blended, they make the creamiest dairy-free magic you’ve ever tasted.
- Nutritional Yeast: This stuff gives you that cheesy flavor without any actual cheese – it’s wild!
- Fresh Chives: Bright and fresh, these add the prettiest pop of color on top.
- Vegan Bacon Bits: Crispy, smoky, and totally addictive for that perfect crunch you crave.
How to Make Vegan Baked Potato Soup
So here’s the deal – we’re using both roasted and boiled potatoes. Why? Because it creates the most incredible depth of flavor!
Step 1: Roast the Potatoes
Preheat your oven to 400°F and poke 2 pounds of russet potatoes with a fork. Pop them on a baking sheet and roast for 60 minutes. You’ll know they’re ready when they’re tender and the skin gets all crispy and delicious!
Step 2: Prepare the Cashew Cream
Soak 1 cup raw cashews in hot water for about 15 minutes. Then blend them with 1 cup water and 2 tablespoons nutritional yeast. Keep blending until it’s completely smooth and creamy – no graininess allowed!
Step 3: Sauté Aromatics
Heat 2 tablespoons olive oil in your big soup pot over medium heat. Toss in 1 diced onion and 4 minced garlic cloves. Sauté for 5 minutes until everything smells amazing and looks translucent. YUM!
Step 4: Add Broth and Potatoes
Pour in 6 cups vegetable broth along with 2 pounds diced russet potatoes, 1 teaspoon salt, and ½ teaspoon black pepper. Let it simmer for 20 minutes. The potatoes should be fork-tender when they’re ready to go!
Step 5: Blend for Creaminess
Use your immersion blender to blend some of the soup, but not all of it! Leave some chunks because texture is everything. Stir in that gorgeous cashew cream you made earlier and heat it through.
Step 6: Add Roasted Potatoes
Scoop the flesh from those roasted potatoes and chop it into nice bite-sized pieces. Fold them into your creamy soup. Oh, and save some of those crispy skins – they make the best garnish ever!
Step 7: Garnish and Serve
Ladle that hot soup into bowls and top with chopped chives, vegan bacon bits, and those crispy potato skins you saved. Serve it right away while it’s piping hot. ENJOY!!!
Tips for the Best Vegan Baked Potato Soup
- Soak cashews properly, or your cream might be gritty – nobody wants that!
- Partially blend so you get creaminess with satisfying chunks throughout.
- Save potato skins because they add amazing texture and look beautiful, too.
- Adjust thickness by adding more broth if you want it thinner or simmer longer.
- Taste and season right before serving, since potatoes soak up a lot of salt.
Variations and Substitutions
Well, the cool thing about this soup is you can totally make it your own! Here’s what I think works really well.
- Use sweet potatoes if you want natural sweetness and that gorgeous orange color throughout.
- Substitute coconut cream when you can’t have nuts or just prefer it that way.
- Add roasted garlic by roasting whole bulbs for a mellower, deeper garlic vibe.
- Include vegetables like broccoli, cauliflower, or corn to pack in extra nutrition and variety.
- Try different toppings such as vegan sour cream, scallions, or crispy chickpeas for fun twists.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! Make it up to 3 days early and store it in the fridge. Just reheat gently and add broth if needed.
How do I store leftover soup?
Keep it in airtight containers in the fridge for 5 days or freeze for 3 months.
Can I use an Instant Pot?
Absolutely! Sauté your aromatics first, add everything else, pressure cook 8 minutes, then blend and finish up.
What can I serve with this soup?
Try crusty bread, a green salad, roasted veggies, or a vegan grilled cheese for the ultimate meal!
How do I make it oil-free?
Just sauté your aromatics in vegetable broth instead of oil – super easy switch!
Can I use Yukon gold potatoes?
Sure can! Yukon golds make it even creamier with a slightly buttery flavor that’s really nice.
Is this soup gluten-free?
Yep! Just make sure your broth is certified gluten-free and double-check your bacon bit ingredients.
How do I thicken the soup?
Blend more potatoes, add extra cashew cream, or just simmer it longer, uncovered, to reduce the liquid.
Vegan Baked Potato Soup: Plant-Based Perfection
Ingredients
- 4 pounds russet potatoes divided (2 lbs for roasting, 2 lbs diced)
- 1 cup raw cashews
- 6 cups vegetable broth
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh chives chopped
Instructions
- Preheat the oven to 400°F and pierce 2 pounds of potatoes with a fork all over.
- Roast potatoes on a baking sheet for 60 minutes until tender and the skin crisps nicely.
- Soak cashews in hot water for 15 minutes, then drain completely before blending.
- Blend soaked cashews with 1 cup of water and nutritional yeast until silky smooth.
- Heat olive oil in a soup pot over medium heat, sauté onion and garlic for 5 minutes.
- Add vegetable broth, diced potatoes, salt, and pepper to the pot now.
- Simmer for 20 minutes until potatoes are completely fork-tender throughout the mixture.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture variety.
- Stir in prepared cashew cream and mix until heated through and well combined.
- Scoop flesh from roasted potatoes and chop into bite-sized pieces for adding.
- Fold roasted potato pieces into the soup and save some crispy skins for garnish.
- Ladle into bowls and top with chives, bacon bits, and potato skins beautifully.
Notes
- Soak cashews longer if the blender isn’t high-powered for the smoothest cream texture.
- Soup thickens when refrigerated; thin with additional broth when reheating as needed.
- Roasting potatoes adds depth; skip if short on time, increase the diced potatoes.
- Nutritional yeast provides a cheesy flavor; adjust the amount based on personal taste preference.
- Top with vegan sour cream or shredded vegan cheese for extra indulgence.
