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Recipe for Vegan Loaded Baked Potato Soup

Vegan Loaded Baked Potato Soup Recipe: A Hearty and Flavorful Delight

Are you craving a warm and comforting soup that will satisfy your taste buds and leave you feeling satiated? Look no further than this vegan loaded baked potato soup recipe. Packed with delicious and nutritious ingredients, this soup is a perfect blend of creamy, savory, and hearty flavors. Whether you follow a vegan lifestyle or simply want to try a plant-based recipe, this soup is sure to become a favorite in your kitchen. So, grab a cozy bowl and get ready for a culinary adventure!

Gathering the Ingredients

Before diving into the preparation process, it’s essential to gather all the necessary ingredients. Here’s what you’ll need:

  • 4 large russet potatoes
  • 1 large onion, diced
  • 3 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk (or any non-dairy milk of your choice)
  • 1 cup frozen corn kernels
  • 1 cup diced carrots
  • 1 cup diced celery
  • ½ cup nutritional yeast (optional, for a cheesy flavor)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Optional toppings: vegan bacon bits, sliced green onions, vegan cheese, and vegan sour cream

Preparing the Soup

Now that you’ve assembled all the ingredients, it’s time to start cooking!

1. Begin by thoroughly washing the potatoes and pricking them with a fork. Microwave the potatoes until they’re tender, which takes about 10 to 15 minutes depending on the size.

2. In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, stirring occasionally until they become translucent and fragrant.

3. While the onions and garlic cook, dice the microwaved potatoes into small bite-sized pieces and set aside.

4. Add the diced potatoes, carrots, and celery to the pot with the onions and garlic. Stir well to combine the flavors, and then add in the vegetable broth, almond milk, dried thyme, and paprika.

5. Bring the soup to a gentle boil and then reduce the heat to medium-low. Cover the pot and let it simmer for about 15 to 20 minutes until the vegetables are tender.

Creating a Creamy Delight

Now that the soup’s base is simmering away, it’s time to create a creamy and smooth texture.

1. Using an immersion blender or a countertop blender, carefully blend the soup until it reaches your desired consistency. If using a countertop blender, be cautious of the hot liquid and blend in batches if necessary. You can leave it slightly chunky or blend until completely smooth.

2. Once the desired consistency is achieved, stir in the frozen corn kernels and nutritional yeast (if using). The nutritional yeast will add a cheesy flavor to the soup, enhancing its richness.

3. Season the soup with salt and black pepper to taste, adjusting the seasoning as needed. Allow the soup to simmer for an additional 5 minutes so that all the flavors meld together.

Serving and Adding the Finishing Touches

Your vegan loaded baked potato soup is now ready to be served, but remember, the toppings are what make it truly special!

1. Pour the creamy soup into individual bowls and garnish each serving with vegan bacon bits, sliced green onions, vegan cheese, and a dollop of vegan sour cream. These toppings infuse the soup with extra flavor and texture, creating a truly indulgent experience.

2. Serve the soup warm, and accompany it with some crusty bread or a side salad for a complete and satisfying meal.


There you have it – a delightful and nutritious vegan loaded baked potato soup that will warm your heart and nourish your body. This creamy and flavorful dish is not only easy to prepare but also perfect for those seeking a plant-based alternative without compromising on taste. So, grab your soup pot and enjoy a steaming bowl of this hearty vegan creation. Your taste buds will thank you!


Written By

Avi Adkins is a seasoned journalist with a passion for storytelling and a keen eye for detail. With years of experience in the field, Adkins has established himself as a respected figure in journalism.

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