September 27, 2022
Loaded Baked Potato Soup
This Loaded Baked Potato Soup is everything you know and love about loaded baked potatoes, in soup form!
loaded baked potato soup
If you didn’t know already, I’ve started a Soup Season Series, where I share all my favorite soup recipes, plus highly requested soup recipes from my ya’ll, and this Loaded Baked Potato Soup was probably the number one requested recipe! It’s everything we know and love about loaded baked potatoes, but in soup form!
Grab a drink and let’s get to cookin’!
what goes in loaded baked potato soup
this soup requires just a few ingredients — most of which you probably already have lying around! Here’s what you need to make it:
- Vegan butter: or a neutral oil, such as avocado, grapeseed, or vegetable oil
- Onion
- Garlic
- All-purpose flour
- Unsweetened and unflavored non-dairy milk: I like to use soy milk as it has a high amount of protein and therefore mimics dairy milk the best (especially in soup recipes), but feel free to use your favorite non-dairy milk!
- Vegetable bouillon paste: or bouillon cubes
- Potatoes: I love russet potatoes for this recipe, but any varietal works!
- Vegan cheddar shreds
- Vegan sour cream
- Vegan bacon bits: I have a recipe for tofu bacon bits below, but if you have my cookbook, I have a recipe using TVP that is even better! Additionally, when I don’t feel like making my own bac’n bits, I always have these Mccormick Bac’n Bits on hand. In case you didn’t know, they’re accidentally vegan!
- Green onion
how to make loaded baked potato soup
This soup is quicker and easier to make than an actual loaded baked potato! One pot and just about 30 minutes are all that stand in the way of you and delicious bowl of this creamy, cozy soup! Here’s how to make it:
1. saute:
Heat the butter in a large pot over medium heat. Once the butter is melted, add the onions and garlic and sauté, stirring frequently, until the onions are translucent and the garlic is fragrant. Stir in the flour and continue to cook, while stirring, another 1 to 2 minutes.
2. whisk:
Slowly whisk in the non-dairy milk with the bouillon paste until thoroughly combined and there are no clumps.
3. simmer:
Add the potatoes and increase the heat to medium-high. Once at a light boil, reduce the heat to low. Cover and simmer until the potatoes are fork tender.
4. finishing touches:
Stir in the vegan cheese shreds and sour cream and stir until the cheese has melted through. Taste and adjust seasonings if necessary.
5. garnish and enjoy!
Serve immediately with more vegan cheese, vegan bac’n bits, a dollop of vegan sour cream, and green onion, and enjoy!
more soup recipes to try:
- Vegan Zuppa Toscana
- Vegan Menudo
- Vegan Albondigas
- New Manhattan ‘Clam’ Chowder
- Herby Chick’n & Dumplings
tools you need:
loaded baked potato soup > loaded baked potatoes
I hope you love this Loaded Baked Potato Soup as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
xo!
- • 1 (14-ounce) package extra-firm tofu
- • 1⁄4 cup vegetable oil
- • 2 tablespoon low-sodium soy sauce
- • 2 tablespoon maple syrup
- • 2 teaspoons liquid smoke
- • 1 teaspoon kosher salt
- • 4 tablespoons vegan butter
- • 1 yellow onion, roughly hopped
- • 6 cloves garlic, minced
- • ¼ cup all-purpose flour
- • 6 cup unsweetened and unflavored non-dairy milk
- • 6 teaspoons vegetable bouillon paste
- • 1 teaspoon salt, plus more to taste
- • 1 teaspoon fresh cracked black pepper, plus more to taste
- • 2 ½ pounds russet potatoes, peeled and chopped into 1-nch pieces (about 3-4 potatoes)
- • 1 cup vegan cheddar shreds, plus more for garnish
- • ½ cup vegan sour cream, plus more for garnish
- • Vegan bacon bits, for garnish
- • Thinly sliced green onion, for garnish
- For the tofu bacon pieces, preheat the oven to 375°F.
- Using your hands, crumble the tofu into small pieces in a bowl. Add the vegetable oil, soy sauce, maple syrup, liquid smoke, and kosher salt and toss gently to combine, ensuring the tofu is coated. Place the tofu on a lined baking sheet and bake until crispy, 30 to 40 minutes, stirring the tofu every 10 minutes or so. Remove from the oven and let it cool at room temperature. Store in the refrigerator, covered, up to 7 days.
- For the soup, heat the butter in a large pot or Dutch Oven over medium heat. Once the butter is melted, add the onions and garlic and sauté, stirring frequently, until the onions are translucent and the garlic is fragrant, 5 to 6 minutes. Stir in the flour and continue to cook, while stirring, another 1 to 2 minutes.
- Slowly whisk in the non-dairy milk with the bouillon paste until thoroughly combined and there are no clumps. Add the potatoes and increase the heat to medium-high. Once at a light boil, reduce the heat to low. Cover and simmer until the potatoes are fork tender, 18 to 20 minutes.
- Stir in the vegan cheese shreds and sour cream and stir until the cheese has melted through. Taste and adjust seasonings if necessary.
- Serve immediately with more vegan cheese, tofu bacon, a dollop of vegan sour cream, and green onion, and enjoy!
