Loaded Baked Potato Soup

Nothing says comfort quite like a warm, creamy bowl of Loaded Baked Potato Soup. This plant-based version takes all the classic flavors of a loaded baked potato—cheddar cheese, bacon, and scallions—while keeping things dairy-free and vegan-friendly. With hearty chunks of roasted potatoes and a creamy cashew-based broth, this soup is perfect for chilly days or anytime you need a satisfying, cozy meal. It’s also highly customizable, so you can top it just the way you like it!

Let’s break down what makes this soup so irresistible.

Why You’ll Love Loaded Baked Potato Soup

  • Creamy and Rich: The combination of mashed potatoes and blended cashews creates a velvety smooth texture, without the need for dairy.
  • Classic Comfort Flavors: All the loaded baked potato toppings—cheese, bacon, scallions—give this soup a familiar, indulgent taste.
  • Vegan-Friendly: This soup is entirely plant-based, using vegan cheddar and bacon bits to recreate the traditional loaded potato experience.
  • Customizable Toppings: You can load up your soup with extra cheddar, scallions, or vegan bacon bits to match your taste.
  • Perfect for Leftovers: It stores well, making it a great option for meal prep or leftover lunches.

What You Need To Make Loaded Baked Potato Soup

Here’s what you’ll need to make this comforting loaded baked potato soup. You can find the exact ingredient amounts in the recipe card below.

  • Russet potatoes
  • Vegan butter
  • Onion
  • Garlic
  • Vegetable broth
  • Raw cashews
  • Water
  • Sea salt
  • Black pepper
  • Shredded vegan cheddar cheese
  • Scallions
  • Quinoa bacon bits (or store-bought vegan bacon)

How To Make Loaded Baked Potato Soup

  1. Roast the potatoes: Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the halved potatoes cut side down on the sheet and roast for 35-40 minutes until tender. Let them cool for about 15 minutes.
  2. Make cashew cream: While the potatoes are cooling, blend the cashews and water in a high-speed blender until smooth and creamy. This will serve as the base for your soup’s creamy texture.
  3. Prepare the potatoes: Scoop out the insides of one-third of the potatoes and mash them in a bowl. Dice the remaining potatoes into ½-inch cubes and set them aside in a separate bowl.
  4. Cook the base: In a large stockpot, melt the vegan butter over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
  5. Combine and simmer: Add the mashed potatoes, vegetable broth, salt, pepper, and cashew cream to the stockpot. Bring the mixture to a simmer, stirring occasionally. Once simmering, fold in the cubed potatoes, vegan cheddar, scallions, and quinoa bacon bits. Remove from heat once the cheese has melted.
  6. Serve and garnish: Ladle the soup into bowls and top with additional shredded vegan cheddar, scallions, and quinoa bacon bits for that classic loaded potato taste.

Commonly Asked Questions

Can I make this soup ahead of time?

Yes! This soup stores well in the fridge for up to 4 days. Reheat gently on the stovetop when you’re ready to enjoy.

What can I use instead of cashews for the creamy texture?

If you have a nut allergy, you can substitute soaked sunflower seeds or use a plant-based cream alternative.

How do I make it gluten-free?

This recipe is naturally gluten-free. Just ensure your vegan cheese and bacon bits are also certified gluten-free.

Can I add other toppings?

Absolutely! Feel free to add other toppings like chives, jalapeños, or even a dollop of vegan sour cream for extra flavor.

Loaded Baked Potato Soup

Nothing says comfort quite like a warm, creamy bowl of Loaded Baked Potato Soup. This plant-based version takes all the classic flavors of a loaded baked potato—cheddar cheese, bacon, and scallions—while keeping things dairy-free and vegan-friendly.

Ingredients
  

  • 3 pounds russet potatoes scrubbed and cut in half
  • 1/4 cup vegan butter
  • 1 cup onion chopped
  • 4 garlic cloves minced
  • 4 cups vegetable broth
  • 1 cup raw cashews
  • 1 cup water
  • 2 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 cup shredded vegan cheddar plus more for garnish
  • 4 scallions chopped, plus more for garnish
  • 2 tablespoons quinoa bacon bits or store bought chopped vegan bacon plus more for garnish

Instructions
 

  • Preheat the oven to 400°, line a baking sheet with parchment paper.
  • Place potatoes cut side down on the baking sheet and bake for 35-40 minutes until tender when pierced with a fork. Remove from the oven and let cool 15 minutes until cool enough to handle.
  • Add the cashews and water to a high-speed blender and blend until smooth and creamy.
  • Scoop the insides of 1/3 of the potatoes out and transfer to a bowl and mash. Scoop out remaining potatoes and cut into 1/2 inch cubes, set aside in a separate bowl.
  • In a stockpot melt the butter over medium heat, add the onion and sauté for 3 minutes until soft, add garlic and sauté one additional minute until fragrant.
  • Add mashed potatoes, broth, salt, pepper and cashew milk to the stock pot, bring just to a simmer. Add more salt and pepper to desired taste, finally, stir in cubed potatoes and remove from heat, add in vegan cheddar, 2 tablespoons scallions and 2 tablespoons quinoa bacon bits, stir until well combined.
  • Serve topped with desired amount of cheddar, scallions and quinoa bacon bits.
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