Baked potatoes are one of the biggest blessings we have on this earth. Okay, that’s being dramatic. However, baked potatoes are damn good and so versatile too! For this recipe, I’ve taken a baked potato and made it into a yummy Vegan Potato Soup. It’s creamy, it’s a twist on a classic baked potato, and it’s delicious! What more do you need in a comforting bowl of soup?

❤️ Why You’ll Love Vegan Baked Potato Soup

• Pantry-Friendly: You’ll likely have a lot of the ingredients already in your pantry.
• Budget-Friendly: It’s budget-friendly and feeds a crowd for very little money.
• Comfort Food: All the satisfaction of a loaded baked potato in soup form.

🍲 Ingredients

Cashews – For the cashew cream in this recipe, blend your soaked cashews with water. It’s easy and a great healthy alternative to non-vegan options. So many people wonder why you need to soak cashews first. There are a few reasons. For starters, it makes blending them a lot smoother and creamier. But the most important reason is that it helps us better digest them and absorb the healthy fats and protein they have to offer. Nuts have phytic acid, which is also found in grains and beans. By soaking, you’re breaking down that acid so you can absorb the healthy benefits of the cashews properly.

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Potatoes – The star of this show! Russet potatoes work best for their fluffy texture and ability to break down beautifully when blended. They’re packed with potassium, vitamin C, and fiber while providing that classic baked potato flavor we all love. When cooked and combined, they create an incredibly satisfying and naturally creamy base.

👩‍🍳 How to Make Vegan Baked Potato Soup

1. Into a large pot add your olive oil + butter and heat on medium heat for 20 seconds before adding the onion and cooking till translucent and caramelized.   This may take up to ten minutes.  Stir often to avoid burning. After your onions are fragrant and soft you can add your garlic and cook for another 5 minutes. Now, add the seasoning, spices, vegetable stock paste and potatoes and cook for another 5 minutes or so. Stir often to avoid burning the potatoes.
2. Increase your heat to high and add water to the pot. Bring mixture to a boil.  Once boiling, reduce heat to low and simmer till your potatoes are soft and completely cooked.
3. Add cashew cream, nutritional yeast and gouda and cook for 3 minutes. Transfer soup mixture to a high-speed blender and blend for around 1 minute or until perfectly silky smooth.
4. Serve immediately with fresh chives, vegan bacon, olive oil, dill spice or fresh dill fresh,  cracked pepper and a light dash of lemon.
5. Enjoy!

🪄 Tips and Tricks

• Don’t Rush the Onions: Take time to properly cook the onions until translucent for the best flavor foundation.
• Blending Safety: Let the soup cool slightly before blending to prevent hot liquid from splattering.
• Smooth Texture: For the silkiest soup, strain after blending if you want restaurant-quality smoothness.
• Consistency: Add extra vegetable broth if the soup gets too thick after blending.

🗒 Variations

• Cashew Alternatives: Silken tofu, coconut cream, or store-bought vegan cream can replace cashew cream.
• Potato Varieties: Yukon Gold potatoes work if you prefer a slightly denser texture.
• Oil-Free: Use vegetable broth instead of oil and butter for sautéing.
• Flavor Variations: Add roasted garlic, herbs like thyme or rosemary, or nutritional yeast for different flavor profiles.

🗒 Best served with

• Vegan Crispy Mushroom Filo Pastry Bites
• Stuffable Pita Pocket (2 Ingredients!)
• Summer Parmesan Crisps with Garlic Almonds Salad
• Baked Cabbage and Bean Salad with Tomato Dressing

👝 How to Store Leftovers

Store in an airtight container in the refrigerator for up to 5 days. The soup may thicken as it sits, so add a splash of vegetable broth when reheating. This soup also freezes well for up to 3 months – just thaw overnight in the refrigerator before gently reheating on the stovetop.

🤔 Common Questions

Vegan Baked Potato Soup – Creamy + Easy

5 from 4 votes

🥔 Holy spuds! This vegan baked potato soup is like a loaded baked potato decided to become a cozy hug in a bowl.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Soup, Main Dishes, Budget friendly

Cuisine Vegan

Servings 5

Ingredients

  

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• 1 tbsp. olive oil
• 1 tbsp. vegan butter
• 1 medium-sized sweet white onion finely chopped
• 2 large cloves of garlic rough chop
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tsp vegetable stock paste
• 5 medium-large russet potatoes peeled and cubed
• 5 cups hot water
• 1 cup cashew cream 1/2 cup soaked cashews + 1 cup water blended till smooth
• 2 tbsp. nutritional yeast
• 1 cup vegan smoked gouda grated

Toppings:

• fresh chives
• vegan bacon
• olive oil
• dill spice or fresh dill
• black pepper
• lemon

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Instructions

 

• Into a large pot add your olive oil + butter and heat on medium heat for 20 seconds before adding the onion and cooking till translucent and caramelized.   This may take up to ten minutes.  Stir often to avoid burning. After your onions are fragrant and soft you can add your garlic and cook for another 5 minutes. Now, add the seasoning, spices, vegetable stock paste and potatoes and cook for another 5 minutes or so. Stir often to avoid burning the potatoes.
• Increase your heat to high and add water to the pot. Bring mixture to a boil.  Once boiling, reduce heat to low and simmer till your potatoes are soft and completely cooked.
• Add cashew cream, nutritional yeast and gouda and cook for 3 minutes. Transfer soup mixture to a high-speed blender and blend for around 1 minute or until perfectly silky smooth.
• Serve immediately with fresh chives, vegan bacon, olive oil, dill spice or fresh dill fresh,  cracked pepper and a light dash of lemon.
• Enjoy!

Notes

Cashews must soak in warm water for at least 4 hours before blending with fresh water.

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