This Vegan Potato Soup will give you all the comfort! It’s made in one pot, blended to perfection and topped with coconut bacon!
 
A spoon scooping out vegan loaded potato soup from a bowl.
 
It seems that ever since falling in love with soup in New York, I literally can’t get enough of it. There’s something about that warm, comforting and soul soothing feeling that wraps all around you. While in New York, it was kind of a necessity to combat the cold. When I’m in other warmer places though, it’s about something else. Knowing that in one bowl, I am nourishing my body, mind and soul all at once! Wow, I should write a soup memoir.

Soup with a carton of almond milk in the background.
I realised that I almost only do thinner soups/mainly broth based soups, and soups are my largest request from you guys. So, why not expand it to more thicker soups? When I was younger, a tomato bisque was my favourite soup. Everywhere we went, I piped up immediately to order the tomato bisque.
 
I don’t remember the last time I enjoyed a soup so nice and thick, and with us still in the cold months, I opted for a vegan Potato Soup. Cold night? Check. Rainy night? Check. Hearty and delightful? Check check check. Sometimes, I want that indulgent feeling on a regular weeknight, without overdoing it. If you’re like me, then I promise, this soup is for you!
 
Soup with coconut bacon and almond milk in the background of the shot.
 
So firstly, the traditional version of this soup is typically pretty unhealthy. I mean, guys. I knew I couldn’t share the traditional recipe, so I went through, did my JITK thing, and switched it all up. What I have today is a soup made from potatoes, veggie broth, Silk Almondmilk, vegan butter, and a little bit of flour. It hits the spot that you want. Although it tastes quite indulgent, it’s actually made with a whole lot less calories than the typical loaded potato soup. Why? It’s literally all in the almond milk.
 
I used my Silk Almondmilk here because it’s:
  • a perfect substitute for the typically heavier heavy cream and half and half
  • It works perfect in this soup, because the potatoes already make this soup thick!
  • It’s smooth and creamy and perfect in the soup when it’s blended together.
  • It’s loaded up with lots of great nutrition, such as calcium
  • It gives this soup the perfect balance of tasting indulgent, without being a calorie bomb. Deliciousness for a lot less calories

Vegan potato soup birds eye view with a carton of Silk Almond milk.

P.S., there are three ways you can enjoy this soup:
1 – completely blended, using an immersion blender, which is my preferred way. Blend the soup together completely to get a thick and rich-tasting soup.
2 – Blend the soup slightly, or maybe just with the potatoes mashed. I know some people enjoy this way, so do whatever pleases you the best.
3 – with less liquid. I loved when my soup was thick, but not too thick, so I added a extra cup of Silk Almondmilk to mine. Since the potatoes are the main thickening agent here, they basically drink up all the liquid, so it works out beautifully. If you want a completely thick traditional loaded potato soup, start with a cup less of liquid, then add it you want it!
 

 

Top down view of potato soup, topped with coconut bacon and vegan sour cream.

This is a sponsored conversation written by me on behalf of Silk! The opinions and text are all mine.

 

This Vegan Loaded Potato Soup will give you all the comfort! It's made in one pot, blended to perfection and topped with coconut bacon! via https://jessicainthekitchen.com
Two bowls of loaded potato soup with a carton of nut milk in the background.

Vegan Loaded Potato Soup - One Pot & Creamy

Servings: 4 servings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
This Vegan Potato Soup will give you all the comfort! It’s made in one pot, blended to perfection and topped with coconut bacon!
5 (from 2 ratings)
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Ingredients

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

Roux

  • 5 tablespoons gluten free flour
  • 3 tablespoons vegan butter

Instructions 

  • 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.

Roux

  • 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!
Calories: 533kcal, Carbohydrates: 85g, Protein: 11g, Fat: 18g, Saturated Fat: 4g, Sodium: 1494mg, Potassium: 1713mg, Fiber: 11g, Sugar: 6g, Vitamin A: 1144IU, Vitamin C: 81mg, Calcium: 236mg, Iron: 4mg

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.

Cuisine: American
Course: Dinner, Lunch, Sides, Soups
Author: Jessica Hylton