Vegan Loaded Potato Soup

Vegan loaded potato soup starts with whole baked potatoes: the fluffy centers thicken the creamy soup, and the scooped-out skins go back into the oven until crisp. Vegan cheddar, smoked paprika and spring onion bring the flavors of a loaded baked potato to every bowl.

Most of the cooking time is hands-off while the potatoes bake. Once they are ready, crisp the skins while you make the soup base. If those crunchy edges are your favorite part, try my loaded twice-baked potato skins too.

Why This Recipe Works

• One potato, two textures: The soft flesh makes a thick, gently chunky soup, while the skins become something crisp to dip into it.
• A simple creamy base: Onion and celery soften first, then a little flour, broth and unsweetened vegan cream bring the soup together.
• Loaded to your taste: Finish with dairy-free cheddar, vegan sour cream, spring onion and crispy tofu bits. Keep the skins separate until serving so they stay crisp.

How to Make Vegan Loaded Potato Soup

Bake the potatoes until tender all the way through before scooping them. The photos below cover the main stages; find all quantities and timings in the recipe card.

Tips for Creamy Soup and Crispy Skins

• Choose baking potatoes: Russet or Maris Piper potatoes give fluffy centers that mash easily. Choose potatoes of a similar size so they finish baking together.
• Keep the skins sturdy: Let the potatoes cool enough to handle and scoop gently. Leave a thin layer of flesh attached instead of scraping down to bare skin.
• Keep moisture out of the skins: Oven-baked potatoes work best for this method. Pressure-cooked or boiled potatoes can leave wetter skins that are harder to crisp. Space the shells apart and do not cover them for their second bake.
• Add the broth gradually: Stir the flour into the buttery vegetables first, then whisk in the broth a little at a time. This helps prevent flour lumps.
• Mash gently: A spoon or potato masher gives you control over the texture. Avoid prolonged high-speed blending, which can make potatoes gluey.
• Adjust at the end: Add more broth for a looser soup, or simmer uncovered briefly if it is too thin. Taste after the cheddar melts before adding extra salt; broth and cheese brands vary.

Toppings and Serving Ideas

Add a spoonful of vegan sour cream, more shredded vegan cheddar and chopped spring onion to each bowl. Crispy tofu bits or vegan bacon add a smoky, savory topping. Serve the skins alongside rather than leaving them in the soup to soften.

The soup makes a hearty main dish. A crisp green salad adds freshness, and pull apart garlic bread is ideal for sharing and dipping. For another filling soup dinner, try my vegan lasagna soup.

Frequently Asked Questions

Storage and Reheating

Refrigerate: Divide leftovers into shallow containers and refrigerate within 2 hours. Keep the soup and potato skins in separate airtight containers and use within 3 to 4 days.

Reheat: Warm the soup in a saucepan, stirring often and adding a splash of broth as it loosens. Heat until steaming throughout. Re-crisp the skins separately in the oven or air fryer, then add fresh toppings after serving.

More Recipes to Try

• Vegan Lasagna Soup for another hearty bowl with pasta and tomato.
• Roasted Tomato and Red Pepper Soup with roasted vegetables and basil.
• Roasted Butternut Squash Soup for a smooth, creamy alternative.
• Loaded Twice-Baked Potato Skins if you love the crisp potato edges.
• Pull Apart Garlic Bread to serve alongside the soup.

Ahmad

Vegan Loaded Potato Soup

4.72 from 7 reviews

Creamy vegan loaded potato soup made with baked potatoes, dairy-free cheddar and smoky seasonings. Crisp the scooped-out skins for dipping, then finish with spring onion and your favorite toppings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4 people

Calories: 660

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Potatoes

• 6 medium potatoes
• Olive oil spray
• Salt

Soup base

• 1 tbsp olive oil
• 1 onion finely diced
• 2 celery stalks finely diced
• 2 tbsp vegan butter
• 2-3 tbsp all-purpose flour 2 tbsp for a lighter soup, 3 tbsp for a thicker soup
• 3 cups vegetable broth
• 1 ½ cups vegan cream (soy cream or coconut milk) unsweetened; soy or oat cooking cream gives a neutral flavor
• 1 cup vegan cheddar, shredded
• Salt & pepper to taste

Seasonings

• ½ tsp Smoked paprika
• ½ tsp Garlic powder
• ½ tsp Onion powder
• ¼ tsp Black pepper
• Optional pinch cayenne

Toppings

• Extra vegan cheddar
• Vegan sour cream
• Chopped spring onion
• Crispy tofu bits or vegan bacon

Equipment

• Baking Tray
• Medium pot
• Spoon or masher

Method

 

1. Preheat the oven to 200°C (400°F). Scrub and dry the potatoes, prick them with a fork, spray with olive oil and sprinkle with salt. Bake for 50 to 60 minutes, until a knife slides easily into the centers. Larger potatoes may need longer.
2. Let the potatoes cool until comfortable to handle. Halve them and scoop the flesh into a bowl, leaving a thin layer inside each skin so it holds its shape.
3. Put the skins cut-side up on the tray with space between them. Spray with olive oil, season lightly with salt and bake for 12 to 18 minutes, until crisp and golden. Meanwhile, make the soup base.
4. Heat the olive oil in a pot over medium heat. Add the onion and celery and cook, stirring, until softened. Stir in the vegan butter, then the smoked paprika, garlic powder, onion powder, black pepper and optional cayenne.
5. Sprinkle in the flour and stir for 1 to 2 minutes. Slowly whisk in the vegetable broth, scraping the bottom of the pot and smoothing out any flour lumps. Stir in the vegan cream.
6. Add the scooped potato flesh and gently mash with a spoon or potato masher, leaving some chunks. Cover and simmer gently for 8 to 10 minutes, stirring occasionally to prevent sticking.
7. Reduce the heat and stir in the vegan cheddar until melted. Taste before adding salt, since the broth and cheese vary in saltiness. Loosen with a splash of broth if needed.
8. Ladle into bowls and add your chosen toppings. Serve the crispy potato skins alongside for dipping.

Nutrition

Calories: 660kcalCarbohydrates: 77gProtein: 11gFat: 36gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1101mgPotassium: 1694mgFiber: 11gSugar: 8gVitamin A: 863IUVitamin C: 68mgCalcium: 91mgIron: 5mg

Notes

• Seasonings: The smoked paprika, garlic powder, onion powder, pepper and optional cayenne are the seasoning mix. No additional blend is needed.
• Cream: Use unsweetened soy or oat cooking cream for a neutral flavor. Coconut milk works but adds coconut flavor.
• Texture: Mash gently and loosen with broth as needed. Avoid prolonged blending, which can make potatoes gluey.
• Crispy skins: Keep them separate from the soup until serving. Alternatively, air-fry at 200°C (400°F) for about 8 to 10 minutes, checking early.
• Storage: Refrigerate soup and skins separately within 2 hours and use within 3 to 4 days. Reheat the soup until steaming throughout; re-crisp the skins separately.
• Nutrition: Estimate per quarter of the recipe, calculated with six medium potatoes, canned coconut milk, 120 g vegan cheddar and 2 tbsp flour. Oil spray, extra salt and optional toppings are excluded. Potato size and product brands can change the values considerably.

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