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Vegan Loaded Baked Potato Soup recipe.

Vegan Loaded Baked Potato Soup

Delaney Marie
This Vegan Loaded Baked Potato Soup is warm and comforting, creamy and flavorful, and completely plant based! Top it with veganized versions of the classic baked potato flavors, and enjoy! A must-make recipe for any potato lover.
*Note that From Start to Finish is an estimate that includes about 15 minutes to prep all your ingredients (including chopping your veggies), and one hour to complete the recipe directions.
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From Start to Finish1 hour 15 minutes
Servings6 servings

Ingredients

  • 1 cup cauliflower florets - roughly chopped
  • 2 stalks celery - roughly chopped
  • 1 large carrot - roughly chopped
  • 1 cup almond milk
  • 1 medium yellow onion
  • 4 cloves garlic
  • 2 lbs russet potatoes (usually about 3 medium/large potatoes) - peeled and cubed (aim for ½ inch cubes)
  • 4 cups veggie broth
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon salt
  • sprinkle black pepper
  • 2 tablespoon nutritional yeast
  • ½ cup plain coconut yogurt* - (OR vegan sour cream)
  • 1 teaspoon lemon juice
  • Optional toppings: chopped green onion, shredded vegan cheddar, more plain coconut yogurt, vegan bacon bits...

Instructions

  • In a medium pot, bring water to a boil on the stovetop. Add the cauliflower, carrot, and celery and bring back to a boil. Cook for 5-10 minutes, or until the veggies are very soft.
  • Drain the water. Add the cauliflower, carrot, and celery to a high powered blender. Add almond milk and blend until very smooth.
  • Bring a large soup pot to medium-high heat on the stovetop. Add a splash of water to prevent sticking, and add your onion. Sauté for 5 minutes.
  • Add garlic to the soup pot and sauté for 1-2 minutes (until garlic is fragrant).
  • Add potatoes, veggie broth, smoked paprika, salt, and pepper to the pot. Bring the mixture to a low boil, then reduce heat to a simmer.
  • Cover the pot with a lid and allow to simmer for 20-30 minutes, until potatoes are easily pierced with a fork.
  • Add in the blended cauliflower mixture and nutritional yeast. Mix well.
  • Transfer 2 cups of the soup to a high powered blender and blend until smooth. Pour back into the soup pot.
  • Stir in coconut yogurt and lemon juice. Add more salt & pepper to taste if desired. Mix to combine.
  • Serve with your favorite baked potato toppings! My favorites are green onion, vegan cheddar, and another dollop of plain coconut yogurt.

Notes

*Plain coconut yogurt: any plain coconut yogurt will do, but the tangier the better! We want it to somewhat mimic that tangy/sour flavor of sour cream. 
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!