Loaded Potato Soup with Crispy Potato Skins
Creamy loaded potato soup topped with cheddar, spring onion and crispy potato skins. Cozy and comforting, perfect for cold days.
Equipment
- Baking Tray
- Medium pot
- Spoon or masher
Ingredients
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
- 3 cups vegetable broth
- 1 ½ cups vegan cream (soy cream or coconut milk)
- 1 cup vegan cheddar, shredded
- Salt & pepper to taste
- Seasoning mix add to taste
- 1/2 tsp Smoked paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Black pepper
- Optional pinch cayenne
Toppings
- Extra vegan cheddar
- Vegan sour cream
- Chopped spring onion
- Crispy tofu bits or vegan bacon
Instructions
Bake the potatoes
- Preheat oven to 200°C (400°F). Prick the potatoes, spray with olive oil, sprinkle salt, and bake for 50 to 60 minutes, until tender.
Scoop them
- Let cool slightly.
- Cut potatoes in half and scoop out the inside into a bowl, leaving a thin layer inside the skins.
Crisp the skins
- Place the potato shells back on the tray. Spray with olive oil and season with salt.
- Bake again for 12 to 18 minutes, until golden and crispy.
Build the soup base
- Heat 1 tbsp olive oil in a pot. Add onion and celery. Sauté until soft and lightly golden.
- Add the seasoning mix: smoked paprika, garlic powder, onion powder, black pepper, and cayenne. Stir well.
- Add vegan butter and stir until melted.
- Sprinkle in the flour and stir constantly for 1 to 2 minutes to coat the vegetables and cook off the raw flour taste.
Add liquid
- Pour in the vegetable broth while whisking.
- Add vegan cream and stir until smooth and creamy.
Add potatoes
- Add the scooped potatoes to the pot.
- Mash lightly with a spoon. Keep some chunks for texture. Cover with a lid and let it simmer for 8 to 10 minutes to thicken and develop flavor.
Cheese time
- Stir in shredded vegan cheddar until melted.
- Taste and adjust seasoning. If the soup gets too thick, add a splash more broth to loosen.
Serve
- Pour into bowls.
- Top with more vegan cheddar, sour cream, spring onion, and crispy tofu.
- Use roasted potato skins for dipping. Happiness level: unlocked.
Notes
- Add more broth if soup gets too thick
- For a smoother soup, blend half and mix back in
- Air fry potato skins at 200°C for 8 to 10 minutes if preferred
Nutrition
Calories: 352kcalCarbohydrates: 64gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 772mgPotassium: 1396mgFiber: 8gSugar: 5gVitamin A: 659IUVitamin C: 65mgCalcium: 46mgIron: 3mg