This hearty & warming vegan baked potato soup is piled high with seitan bacon, non-dairy cheese, and green onions. When the weather outside is frightful, this cozy soup will keep the chills away.
There’s something intrinsically fun about foods masquerading as other foods. If you already love the flavors of something in one incarnation, chances are you’re going to also be a fan when it changes form.
It’s like the culinary version of the Wonder Twins.
“Wonder twin powers, activate!”
“Form of pizza! Shape of hummus!”
Over the years, I’ve turned pierogi into quesadillas, peanut butter cups into smoothies, and gave the buffalo treatment to corn on the cob. Chili dogs & tacos have been enjoyed by the slice.
Today I’m at it again with this fully loaded vegan baked potato soup.
Jacket potatoes are a mainstay for easy weeknight meals. With the aid of a soup pot and an immersion blender, those flavors become a warming and cozy bowl of goodness to enjoy by the spoonful.
The usual baked potato soup tends to be a heavy affair – loaded with cream, cheese, and animal products aplenty. But this loaded vegan version nixes those ingredients, while still giving the experience of a hearty, filling soup that will dampen the howling winds outside.
This full-bodied vegan baked potato soup gets its roundness by way of raw cashews, which are blended with water to make a thick cashew cream. It’s packed in the soup with onions, garlic, rosemary, and thyme.
But what really makes this dish special occasion-worthy is the toppings.
Topping ideas:
- Shredded non-dairy cheese
- Green onions
- Vegan cream cheese
- Browned seitan bacon
My favorite seitan bacon is from Herbivorous Butcher.
Instead of just chopping the bacon, I tear it into pieces for a rustic look with varying textures. Then I give it a brief fry in a skillet.
Feel free to use the seitan bacon of your choice. Or if you avoid gluten, top it with crumbled tempeh bacon, smoky Soy Curls, or coconut bacon.
It’s up to you whether you make the soup with potatoes that are peeled or unpeeled. If you like a hint of texture, unpeeled is the way to go. And if little specks of peel put you off, peel them.
Remember to save those peelings. Pop them in the air fryer for a tasty snack. Or you could even use the air fried potato peels as an additional soup topping – like potato peel croutons.
Vegan baked potato soup is one of those dishes that surprises you in its deliciousness.
It’s definitely worthy of adding to your menu for holiday get-togethers. Everyone can pile their bowls high with the toppings of their choosing.
Can you freeze baked potato soup?
Yes! It freezes well.
Just leave off the toppings. Then store the soup in freezer-proof glass containers or freezer bags.
When you’re ready to enjoy it, thaw it in the refrigerator or microwave. Finally, warm it, and top it with your preferred toppings.
Loaded vegan baked potato soup
Ingredients
- 4 ½ cups water divided
- ¼ cup + 2 Tablespoons raw cashews*
- 1 teaspoon organic canola oil or other neutral-flavored oil
- 1 ½ cups chopped yellow onions
- 2 cloves garlic minced
- 1 vegetable bouillon cube
- 2 pounds Russet potatoes cut in 1-inch pieces (About 4 medium-sized potatoes. Peeled or unpeeled - your choice)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 ½ teaspoons salt divided**
- Black pepper to taste
- ¼ cup each of any or all of the following toppings: cooked & chopped seitan bacon, green onions, shredded non-dairy cheese, and/or non-dairy cream cheese
Instructions
- In a high speed blender, blend ½ cup water and raw cashews. (Don't have a high speed blender? See the notes below.) Set the liquid aside for later use.
- Bring a soup pot to a medium heat with oil. Saute onions and garlic until they become translucent and fragrant.
- Add remaining 4 cups of water to the pot, along with vegetable bouillon cube, potatoes, thyme, rosemary, one teaspoon of salt, and a few shakes or grinds of black pepper.
- Bring the water to a simmer. Once it is simmering, lower the heat, and cook for about 10 minutes, until the potatoes can easily be pierced with a fork.
- Once the potatoes are soft, use an immersion blender to blend the soup. It should be mostly smooth, but an occasional chunk of potato is just fine. (Don't have an immersion blender? Carefully move the soup to a regular blender, in batches if necessary, to blend until smooth. Then transfer it back to the soup pot.)
- Add the cashew cream from the blender to the pot. Stir to combine.
- If the soup is at your desired creaminess, it's ready to serve. If it's too thin, allow it to cook a little longer. If it's too thick, add a splash of water. Taste for salt and add remaining half teaspoon, if needed.
- Ladle the soup into four bowls and top each one with your preferred toppings.
Video
Notes
Nutrition
Other ways to serve potato soup
If you’re serving this soup in the winter, here’s a fun holiday food idea. It’s also delightful topped with various accoutrement to be melted snowman soup.
Jennifer Bliss
Perfect time of year for this!!!!
Cadry
Definitely!
Becky
Aah this looks so good, Cadry! I love potato soup!
Cadry
Me too! Potatoes really are the ultimate comfort food.
Dianne
I love the idea of foods masquerading as other foods – it’s so much fun! I’ve actually never had baked potato soup (weird, I know!) but I love baked potatoes, so I need to try this very soon!
Cadry
Oh, if you love baked potatoes then you’d be all over this soup. Give it a whirl the next time you have a chilly day!
Becky Striepe
Oh my gosh, this looks so amazing! I love potato soup, and these toppings are basically my ideal.
Cadry
Thanks, Becky! I totally agree. Anything is better with seitan bacon on top.
Andrea
I used to love potato soup but haven’t made it for years. I guess it’s time to correct that mistake! Your version looks delicious . Your photos are scrumptious!
Cadry
Thank you, Andrea! I hope you get a chance to whip up a batch sometime soon.
Shell
Yum! This looks delicious! There is nothing better than a warm bowl of soup this time of year.
Cadry
Thanks, Shell! I totally agree. When the wind is biting, a warm bowl of soup takes the edge off.
Penny
I made this recently when I was craving potato soup, & it was so tasty! I subbed Kite Hill cream cheese for the cashew cream to make it even quicker, and I also skipped the regular blender step because I wanted it to be thick and a little chunky. Thanks for the recipe!
Cadry
I’m so glad that you enjoyed it, Penny! Those are good time saving tips too. Thanks for letting me know!
Laura VZ
I finally made this recipe for the first time, and it turned out great! I like that there aren’t a ton of ingredients but there’s also flexibility as far as adding more flavor and the suggestions for extras. I ended up topping it with seitan Italian sausage and The Herbivorous Butcher smoked gouda. Can’t wait to make it again!
Cadry
Thanks for the great feedback, Laura! I’m so glad you enjoyed it. Good call on the Italian sausage and smoked gouda. That sounds amazing!