Why You’ll Love This Recipe
This soup is everything you want in a comforting bowl of goodness. It’s velvety smooth, filling, and packed with wholesome ingredients. Plus, it’s 100% plant-based and gluten-free, making it a great choice for many dietary needs. You’ll also love how customizable it is—add your favorite toppings or mix-ins to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet potatoes
- Olive oil
- Yellow onion
- Garlic
- Celery
- Carrots
- Vegetable broth
- Full-fat coconut milk
- Nutritional yeast
- Lemon juice
- Salt
- Black pepper
- Smoked paprika
- Green onions or chives (for garnish)
- Vegan bacon bits or shredded vegan cheese (optional toppings)
Directions
- Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then prick them with a fork. Place them directly on the oven rack and bake for about 45-60 minutes or until tender. Allow to cool, then peel and roughly chop.
- In a large pot, heat olive oil over medium heat. Add diced onions, garlic, celery, and carrots. Sauté until the vegetables are soft and fragrant, about 8 minutes.
- Stir in the chopped baked potatoes, vegetable broth, and coconut milk. Bring to a simmer.
- Add nutritional yeast, lemon juice, salt, pepper, and smoked paprika. Stir well to combine.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender and blend until smooth, then return it to the pot.
- Simmer for another 10-15 minutes to let flavors meld together.
- Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings like green onions, vegan bacon bits, or dairy-free cheese.
Servings and timing
This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Variations
- Cheesy Kick: Add a few tablespoons of vegan cheddar-style cheese shreds to the pot for an extra cheesy flavor.
- Spicy Twist: Stir in a pinch of cayenne pepper or red chili flakes for a bit of heat.
- Chunky Style: Skip blending altogether for a chunky, rustic soup.
- Loaded Baked Potato Style: Top with vegan sour cream, crispy onions, and chives for that “loaded” experience.
- Lighter Option: Use lite coconut milk or unsweetened almond milk for a lower-fat version.
Storage/Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months.
To reheat, warm gently on the stovetop over medium heat, stirring frequently. You may need to add a splash of water or broth to loosen the consistency. If reheating from frozen, let it thaw in the fridge overnight before warming.
FAQs
What kind of potatoes are best for this soup?
Russet potatoes work best because of their starchy texture, which helps create a creamy consistency.
Can I make this soup ahead of time?
Yes, it reheats beautifully. Make it a day in advance and store it in the fridge until you’re ready to enjoy.
Can I use another non-dairy milk instead of coconut milk?
Yes, but full-fat coconut milk gives the creamiest texture. Almond, oat, or soy milk are good alternatives but may be less rich.
Is this soup gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.
Can I make this oil-free?
You can sauté the vegetables in a bit of vegetable broth instead of oil for an oil-free version.
What can I use instead of nutritional yeast?
Nutritional yeast gives the soup a cheesy depth. If you don’t have it, you can skip it or try adding a touch of miso paste for umami.
How can I make this soup higher in protein?
Add cooked lentils, white beans, or top with roasted tofu for a protein boost.
Does this soup freeze well?
Yes, it freezes well. Just be sure to store it in a freezer-safe container and leave room for expansion.
Can I use sweet potatoes instead?
You can, but it will change the flavor and color of the soup. It’ll be sweeter and less like traditional baked potato soup.
What toppings go well with this soup?
Chopped chives, vegan bacon bits, dairy-free cheese shreds, crispy onions, or a dollop of vegan sour cream are all great options.
Conclusion
Creamy Vegan Baked Potato Soup is a hearty, delicious, and plant-based alternative to a comfort food classic. Whether you’re vegan, dairy-free, or just looking for a cozy dinner idea, this recipe delivers on flavor, texture, and satisfaction. Make a batch today and enjoy a warm bowl of comfort!
Print=Creamy Vegan Baked Potato Soup
This Creamy Vegan Baked Potato Soup is a cozy, dairy-free twist on a classic comfort food. It features baked russet potatoes, coconut milk, and savory vegetables blended into a hearty, velvety soup perfect for chilly nights.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop & Oven
- Cuisine: American
- Diet: Vegan
Ingredients
- 4 medium Russet potatoes
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- Chopped green onions or chives (for garnish)
Instructions
Preheat oven to 400°F (200°C). Scrub and prick potatoes with a fork. Bake directly on the oven rack for 45–60 minutes or until tender. Let cool, then peel and roughly chop.
- In a large pot, heat olive oil over medium heat. Sauté diced onion, garlic, celery, and carrots for about 8 minutes until softened and fragrant.
- Add the chopped baked potatoes, vegetable broth, and coconut milk. Stir and bring to a simmer.
- Add nutritional yeast, lemon juice, salt, pepper, and smoked paprika. Stir to combine.
- Use an immersion blender to partially blend the soup, leaving some chunks. Alternatively, blend half the soup in a blender and return it to the pot.
- Simmer for 10–15 more minutes to allow flavors to meld.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with green onions, or dairy-free cheese if desired.
Notes
- For an oil-free version, sauté vegetables in a bit of vegetable broth instead of oil.
- Use lite coconut milk or almond milk for a lighter soup.
- Add vegan cheddar for a cheesy twist.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- To increase protein, add cooked lentils, beans, or roasted tofu.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
