Loaded Potato Soup
This cozy loaded potato soup recipe has all the flavour of a loaded baked potato in the form of an easy, creamy soup! A smooth potato base is topped with vegan cheese, bacon, and scallions for the ultimate comfort food meal.
If you ask a random person to name their favourite comfort foods, I think both soup and potatoes would rank at the top of many lists. One is warm and cozy, the other is unfussy and carb-y. (Let’s be honest, carbs are definitely the most comforting food group.) This loaded potato soup combines both!
While the traditional version of this soup is typically pretty unhealthy, I switched things up to make a comfort food classic that’s much lighter and completely plant-based. It still hits the spot and it tastes quite indulgent, but with far fewer calories than the original.
Why You’ll Love This Loaded Potato Soup Recipe
Here’s what makes this loaded potato soup one of my favourites:
- Vegan. Traditional loaded potato soup is loaded with dairy and bacon, but my version is made without any of those ingredients so everyone can enjoy it!
- Easy. This recipe requires just 15 minutes of prep time, which means most of the time needed to make it is hands-off. Sit back and relax while your soup simmers away! (For an even quicker version, try my Creamy Vegan Instant Pot Potato Soup!)
- Healthy. The use of almond milk instead of heavy cream makes this soup a lot lighter without sacrificing flavour.
- Flexible. This recipe is pretty flexible, too. Think about your favourite toppings for baked potatoes or loaded potato skins and use them to top your bowl of soup.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Potato Soup Base:
- Vegan butter – Either store-bought or homemade vegan butter.
- Red onion – Yellow or white onion also work here.
- Smoked paprika – Smoked paprika adds a lovely smokiness to the flavour of this loaded potato soup.
- Veggie broth – I love to use my homemade vegetable broth, but store-bought is also fine.
- Almond milk – Or another unflavoured and unsweetened plant-based milk.
- Sea salt
- Ground black pepper
- Vegan Greek, almond or coconut yogurt – Vegan sour cream is also excellent in this soup.
- Vegan cheese – Optional, but highly recommended!
- Toppings – I use coconut bacon, vegan yogurt or cashew cream, scallions, and vegan cheese.
For the Roux:
- Gluten-free flour – Or regular all-purpose flour if you don’t have a gluten sensitivity.
- Vegan butter
What Potatoes Are Best for Soup?
Russet potatoes are best for soup because of their high starch content. The same starch that makes Russet potatoes fluffy when baked makes them into a thick, creamy potato soup.
How To Make Loaded Potato Soup
Let’s make some vegan potato soup! Here’s what you’ll need to do.
- Cook the aromatics. Melt 2 tablespoons of vegan butter in a large stock pot set over medium-high heat. Add the onion and garlic and sauté until softened, about 3 minutes.
- Simmer. Add the smoked paprika, potatoes, veggie broth, almond milk, salt, and black pepper. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes, or until the potatoes are tender.
- Make the roux. Melt the remaining vegan butter in a small pan set over medium-high heat. Slowly add the flour, whisking constantly, and then reduce the heat to medium. Continue to whisk for about 5 minutes, until the mixture is smooth.
- Add the roux and yogurt. Transfer the roux to the pot with the soup and stir to combine. Stir in the vegan yogurt and cheese, if using. Simmer for 5 minutes.
- Blend. Use an immersion blender to blend the soup until it reaches your desired consistency.
- Finish. Ladle the soup into bowls, then add toppings.
Tips for Success
Follow these additional pointers for perfect loaded potato soup:
- Use an immersion blender if you have one. This makes pureeing the soup much easier! If you don’t have an immersion blender, you can use a blender or food processor and puree the soup in batches. Note that you’ll need to let the soup cool a bit first and vent the lid slightly, then place a dish towel over the top. Venting keeps steam from building up in the blender and the towel keeps the soup from leaking onto your countertop (or splattering onto you!) through the partially open lid.
- Adjust as needed. If the soup is too thick for your liking, add more vegan milk until it reaches your desired consistency.
- Whisk the roux constantly. When making the roux, make sure to add the flour a tablespoon at a time and whisk continuously while simmering or the soup will have little lumps of flour in it.
You can vary the texture of this loaded potato soup in a few different ways:
- Make it (almost) completely smooth using an immersion blender, which is my preferred method. While an immersion blender won’t get your soup quite as smooth as a regular blender, it does come close and it’s a lot easier because you don’t have to wait for the soup to cool or work in batches.
- Blend only a portion of the soup for a chunkier texture, or even just mash the potatoes with a potato masher or wooden spoon.
- Use less liquid. You can start with a cup less almond milk for a thicker soup. If it ends up being thicker than you’d like, simply add more milk!
This loaded potato soup pairs beautifully with a simple green salad or Garlic and Rosemary Focaccia Bread for dipping. It’s also fantastic with a grilled cheese on the side—I love using my Vegan Japanese Milk Bread to make grilled cheese with a melty vegan cheddar.
How to Store Leftovers
If you have leftovers, you can store them in an airtight container in the refrigerator for 3 to 4 days. Reheat the loaded potato soup on the stovetop over medium heat or warm it up in the microwave. I recommend storing the toppings separately, then adding them to the soup before serving.
Can This Recipe Be Frozen?
Potato soup can be frozen, but it may have a grainy texture after freezing, thawing, and reheating. If that doesn’t bother you, feel free to freeze it in an airtight container or freezer-safe bag for up to 3 months. To serve, just place it in the refrigerator overnight to thaw and then reheat according to the instructions above.
More Vegan Soup Recipes
- Vegetable Minestrone Soup
- Mulligatawny Soup
- Creamy Vegan Mushroom Wild Rice Soup
- Roasted Cauliflower Soup
- Easy Roasted Carrot Ginger Soup
Enjoy friends! If you make this loaded potato soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Loaded Potato Soup
Potato Soup Base
- 2 tablespoons melted vegan butter
- ½ red onion, finely diced, 3.5g
- 4 cloves garlic
- 2 teaspoons smoked paprika
- 3 ½ – 4 cups peeled and chopped potatoes, roughly 611g
- 2 cups veggie broth
- 2-3 cups Silk Almondmilk
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 3 tablespoons vegan greek, almond or coconut yogurt
- ½ cup vegan cheese, optional, but good
- top with coconut bacon recipe here, vegan yogurt (or cashew cream), scallions and vegan cheese
- 5 tablespoons gluten free flour
- 3 tablespoons vegan butter
- In a large stock pot over medium high heat, add in the 2 tablespoons of vegan butter. Add in the onion and garlic and sauté for about 3 minutes, together. Add in the smoked paprika, then the potatoes, veggie broth, Silk Almondmilk, sea salt and ground black pepper. Bring to a boil, then reduce to a simmer for about 20 minutes, until the potatoes are cooked through.
- In a separate small pan over medium high heat, add the vegan butter. Allow to melt and then, tablespoon by tablespoon, add the flour to whisk in. Reduce heat to medium heat. Whisk it thoroughly for about 5 minutes while the soup is simmering, until all lumps or flour bubbles are completely removed and it is a thick and completely smooth mixture. Remove from the heat.
Mixing it all together
- Add the roux into the soup and stir immediately to combine. Also add in the vegan greek, almond or coconut yogurt to combine and stir in. If you’re adding the extra vegan cheese, you can stir it in now.
- Allow the soup to simmer for another 5 minutes to combine everything and then remove from heat.
- Using an immersion blender, blend the soup together until nice and creamy and smooth.
- Top with coconut bacon recipe here, vegan yogurt (or cashew cream), scallions and some extra vegan cheese. Enjoy!
- To store: If you have leftovers, you can store them in an airtight container in the refrigerator for 3 to 4 days. Reheat it on the stovetop over medium heat or warm it up in the microwave.
- To freeze: Potato soup can be frozen, but it can have a grainy texture after freezing, thawing, and reheating. If that doesn’t bother you, feel free to freeze it in an airtight container or freezer-safe bag for up to 3 months. To serve, just place it in the refrigerator overnight to thaw and then reheat according to the instructions above.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.