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This Vegan Baked Potato Soup is rich, creamy, and packed with all the comforting flavors of a loaded baked potato—without the dairy! Made with simple plant-based ingredients, this hearty soup is perfect for cozy nights and easy meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

For the Soup

  • 4 large russet potatoes baked and diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 cups 750ml vegetable broth
  • 1 ½ cups 360ml unsweetened plant-based milk (oat or almond work best)
  • ½ cup 120g canned coconut cream or cashew cream (for extra creaminess)
  • 1 tbsp olive oil or vegan butter
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • Salt & black pepper to taste

For Toppings (Optional, but Recommended!)

  • Chopped green onions or chives
  • Vegan sour cream
  • Coconut bacon or crispy fried onions
  • Shredded vegan cheese
  • Red pepper flakes for a spicy kick

Instructions
 

  • Step 1: Sauté the Aromatics
  • Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
  • Add the minced garlic, smoked paprika, thyme, salt, and pepper. Stir and cook for another 1-2 minutes.
  • Step 2: Add the Potatoes
  • Scoop the flesh out of the baked potatoes (or use diced whole potatoes) and add them to the pot. Pour in the vegetable broth and bring to a simmer.
  • Step 3: Blend for Creaminess
  • Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and leave some potato pieces intact.
  • Stir in the plant-based milk and coconut cream, then let it simmer for another 5 minutes to thicken.
  • Step 4: Serve & Garnish
  • Ladle into bowls and top with vegan sour cream, green onions, coconut bacon, or shredded vegan cheese.

Notes

  • For extra texture, reserve some diced baked potatoes and stir them in after blending.
  • Make it protein-rich by adding white beans or silken tofu before blending.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
This vegan baked potato soup is the ultimate cozy meal—warm, satisfying, and packed with classic baked potato flavors! 🥔🥣✨
Keyword creamy vegan soup, dairy-free potato soup, easy vegan soups, healthy comfort food, plant-based baked potato soup, vegan potato soup