This vegan baked potato soup recipe has all the flavor of the real thing with being full of good, healthy, ingredients the whole family with love.
Vegan baked potato soup
I love a good soup this time of year. The leaves are starting to change and the air is getting chilly, soccer is in full swing at our house and it’s so nice to come home to a warm bowl of soup.
My kids love this vegan baked potato soup recipe so much, my son requests it regularly.
I think he actually eats the most of it and still asks for more.
This vegan potato soup has a delicious creamy cashew cheese sauce that brings that creamy cheesy flavor into the soup.
And an added bonus to the vegan potato soup is that it’s oil-free, dairy-free, and gluten-free.
How do you make vegan soup creamy?
The potatoes themselves and the cashews will make this soup ultra-creamy.
What kind of add ins can I add for this vegan baked potato soup?
You can add vegan sour cream, more vegan cheese, vegan bacon bits, chives, whatever you fancy.
How do I make an oil-free cheese sauce?
This cheese sauce happens to be oil-free and you literally throw everything into a blender and blend. Easy peasy and it’s SO good and creamy in this soup.
What kind of potatoes should you use?
I almost always use golden potatoes because that’s my favorite. But you can either use golden or russet potatoes.
You can also do a quick baked potato in the microwave.
I wash them, poke them, then place two in the microwave at a time and cook for around 5 minutes depending on their size.
Wait for them to cool and then peel them and chop them.
You can also cook them in the oven or cook them with the soup, just make sure to add more time if you need to cook them in the soup.
What do I need for this vegan baked potato soup recipe?
- lemon juice
- raw cashews
- sundried tomatoes
- nutritional yeast
- white miso
- apple cider vinegar
- salt
- onion powder
- mustard powder
- smoked paprika
- Tumeric
- vegan milk
- water
- vegan milk
- vegetable broth
- potatoes, cooked and diced
- onion, diced
- garlic, minced
- instant potatoes
- pepper
Whew, this looks like a big ingredient list, but it’s mostly just spices and seasoning.
How do you make this vegan baked potato soup?
Start by making sure you have cooked potatoes.
You can either bake them in the oven or the microwave.
Cut your potatoes into cubes and set them aside.
Take a high-speed blender and combine all the cheese ingredients until smooth and set aside.
Take a medium-large pot and start cooking your onion with a little bit of water or oil (I always use water to keep it oil-free).
After the onion is getting soft, add the garlic and cook stirring for 1 minute.
Add your broth, vegan milk, instant potatoes, cheese sauce, and potato cubes.
Cook this on medium heat for about 15 minutes, stirring occasionally.
Cook until the soup is thickened.
You can take an immersion blender and blend the soup a little bit but still leave chunks of potatoes.
If you don’t have an immersion blender you can use a potato masher to smash up the potatoes a bit.
Cook it longer or add more potato flakes if you want it to thicken.
Remove from heat.
Once it’s removed from heat add your salt and pepper and stir.
This tastes best after it’s had time to cool.
Vegan Baked Potato Soup
This creamy vegan baked potato soup has all the flavor without the heavy ingredients.
Ingredients
Cheese sauce
- 1/2 TB lemon juice
- 1/2 cup raw cashews
- 1 TB sundried tomatoes
- 2 TB nutritional yeast
- 1/2 TB white miso
- 1/2 TB apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp mustard powder
- 1/4 tsp smoked paprika
- 1/8 tsp Tumeric
- 1/2 cup vegan milk
- 1/4 cup water
Soup
- 3 cups vegan milk
- 3 cups vegetable broth
- 4 -6 large potatoes, cooked and diced
- 1 onion, diced
- vegan cheese sauce from above
- 3 cloves garlic, minced
- 1/3 cup instant potatoes
- 1 tsp salt and pepper *or to taste Added at the end.
Instructions
- Start by making sure you have cooked potatoes. You can either bake them in the oven or the microwave.
- Take a high-speed blender and combine all the cheese ingredients until smooth and set aside. **
- Cut your potatoes into cubes and set them aside.
- Take a medium-large pot and start cooking your onion with a little bit of water or oil (I always use water to keep it oil-free). After the onion is getting soft, add the garlic and cook stirring for 1 minute.
- Add your broth, vegan milk, instant potatoes, cheese sauce, and potato cubes. Cook this on medium heat for about 15 minutes, stirring occasionally. Cook until the soup is thickened. You can take an immersion blender and blend the soup a little bit but still leave chunks of potatoes. If you don't have an immersion blender you can use a potato masher to smash up the potatoes a bit. Cook it longer or add more potato flakes if you want it to thicken. Remove from heat.
- Once it's removed from heat add your salt and pepper and stir. This tastes best after it's had time to cool.
Notes
** If you don't have a high-speed blender make sure you soak the cashews in hot water so they blend easier. This can either be done the night before or get boiling water and pour over the cashews and let them soak for about 20 minutes then, strain the cashews and proceed with the recipe in a regular blender.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 460Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1233mgCarbohydrates: 75gFiber: 8gSugar: 17gProtein: 18g
The calories are computer generated and may not be 100% accurate.