Loaded baked potato soup - vegan

Whether you’ve got leftover baked potatoes from a barbecue or you just made too many for dinner, this baked potato soup is the perfect way to use them up. 

In fact I love this recipe so much that I have been known to bake potatoes especially to make soup with.

It's super thick and creamy and it's really easy to customise depending on your families preferences.

How difficult is baked potato soup to make?

It couldn’t be easier to make.

Baked potato soup is as simple as frying an onion and garlic, adding stock and cooked baked potatoes and blending the lot together. I’ve also added some nutritional yeast and of course, salt and pepper to taste.

What should you serve with this soup?

The toppings are what really makes this soup. Yes, it’s delicious and creamy on its own but adding your favourite veggie toppings turns into into a delicious loaded baked potato soup that’s a real crowd pleaser.

I like to serve the toppings in little bowls at the table so that everyone can help themselves.

My favourite toppings are:

• veggie bacon pieces
• chopped chives
• spring onions
• vegan cream (I use oat cream)
• freshly ground black pepper

But you can, of course, choose your own toppings depending on personal preference.

What ingredients do you need to make this soup?

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon nutritional yeast, optional
• 2 large baked potatoes, roughly chopped
• 1 litre vegetable stock
• Salt and pepper, to taste

For toppings see above or scroll to the recipe card at the end of this post.

Do you need any special equipment to make this soup?

Other than a chopping board, knife and large saucepan with a lid you will just need a blender or handheld stick blender.

Making ahead and storing

This is a great recipe to make ahead as it reheats beautifully. Simply cool completely, then store in the fridge for up to three days.

Reheat when ready to eat and add your toppings.

Freezer-friendly

Yes, this soup is suitable for freezing.

Allow to cool completely then store in a freezer box or bag. Leave a little room at the top for it to expand while it freezes.

Label and date, then pop in the freezer.

When ready to eat defrost thoroughly then reheat until piping hot.

More vegetable soup recipes

• Spinach and split pea soup
• Curried parsnip soup
• Butternut squash and sweet potato soup
• Tomato and basil soup
• Creamy parsnip and apple soup
• Jerusalem artichoke and celeriac soup
• Vegetable, spinach and borlotti bean soup
• Curried Brussels sprout soup
• Warming root vegetable soup
• Squash and sweetcorn chowder
• Leek and parsnip soup

Alternatively you might like this jacket potato with veggie chilli recipe or this easy Hasselback potatoes recipe.

How do you make veggie loaded baked potato soup

If you've made this recipe please a leave a star rating and comment below. Thank you

Baked potato soup

Got leftover baked potatoes? Try this thick and creamy baked potato soup. It’s loaded with veggie bacon pieces, chives, spring onions and vegan cream. Comforting, filling and utterly delicious.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine British, Vegan

Servings 4 people

Calories 133 kcal

Equipment

• Chopping board
• Sharp knife
• Large saucepan
• Blender or handheld stick blender

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic chopped
• 1 tablespoon nutritional yeast optional
• 2 large baked potatoes roughly chopped
• 1 litre vegetable stock
• Salt and pepper

To serve

• Vegan bacon pieces
• Chopped chives
• Spring onions
• Vegan cream

Instructions

 

• Heat a tablespoon of olive oil in a large saucepan.
• Add your chopped onion, stir well, then cover with a lid and sweat for 10-15 minutes until the onion is soft.
• Remove the lid, turn the heat up a little and add the garlic. Stir well and cook for 1-2 minutes.
• Add a tablespoon of nutritional yeast and the two chopped up baked potatoes.
• Pour over a litre of vegetable stock and bring the pan to the boil.
• Allow to simmer for a few minutes then add some salt and pepper.
• Turn off the heat and allow to cool.
• Blend with a handheld stick blender or in a jug blender. If using a jug blender allow to cool more and take care of the steam building up.
• Once smooth return to the pan and reheat. Check for seasoning and add more salt and pepper if needed.
• Serve with veggie bacon pieces, chives, spring onions and/or some dairy free cream.

Notes

NB: nutritional information for this recipe does not include the toppings.

Nutrition

Calories: 133kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 9mgPotassium: 532mgFiber: 3gSugar: 2gVitamin A: 3IUVitamin C: 23mgCalcium: 22mgIron: 1mg

Keyword baked potato soup

Tried this recipe?Let us know how it was!