Vegan Loaded Potato Soup

4.72 from 7 reviews

Vegan Loaded Potato Soup

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.

Diet Vegan

Keyword comfort soup, cozy recipes, creamy potato soup, loaded potato soup, potato skins soup, winter soup

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings people

Calories 660kcal

Author Ahmad

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 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

US Customary - Metric

Instructions

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.
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.
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.
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.
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.
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.
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.
Ladle into bowls and add your chosen toppings. Serve the crispy potato skins alongside for dipping.

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.

Nutrition