My Kids love mashed potatoes, but getting them to eat soup is always a challenge. In this recipe, they enjoy every bite because it’s creamy, flavorful, and slightly sweet from the natural potato flavor, and they love helping me sprinkle the green onions and vegan cheese on top. The texture is just right—smooth but with enough chunks to make it fun to eat. If you’re looking for a comforting, creamy soup that’s completely plant-based, this Vegan Baked Potato Soup is a perfect choice. Thick, hearty, and full of flavor, it’s one of those dishes that warms you from the inside out.

I have been making this soup for years. I use russet potatoes for their creamy texture, always choose unsweetened plant-based milk to keep it light, and make sure to season it generously so the flavor pops. Always cook the potatoes until tender, because that’s the secret to achieving a perfectly thick and smooth soup without adding heavy cream.

You can serve this soup as a main meal with crusty bread, some fresh salad, or roasted vegetables. Also, it pairs wonderfully with vegan garlic bread, a sprinkle of nutritional yeast, or even a few crunchy croutons for added texture. It’s a versatile dish that fits lunch, dinner, or even a cozy snack on a chilly day.

Its Perfect For:

• Weeknight family dinners when you want something quick and hearty
• Cozy fall or winter evenings by the fireplace
• Plant-based meal prep that tastes like comfort food
• Serving as a starter at casual dinner parties
• A filling lunch that keeps you satisfied until dinner

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (almond, oat, or soy)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt, or to taste
• 1/4 teaspoon ground thyme
• 1/2 cup unsweetened vegan sour cream (optional, for creamier soup)
• 2 green onions, sliced (for garnish)
• 1/4 cup shredded vegan cheese (optional)

Kitchen Equipment You’ll Need

• Large pot for cooking the soup
• Wooden spoon or silicone spatula for stirring
• Knife and cutting board for chopping potatoes and onions
• Immersion blender or regular blender for smooth texture
• Measuring cups and spoons for accurate seasoning
• Small saucepan if making a thicker optional glaze or add-in

How to Make Vegan Baked Potato Soup

Step 1

Prepare the base: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened and fragrant. Stir in the minced garlic and cook for another 1–2 minutes, being careful not to burn it. This will give your soup a savory, aromatic foundation.

Step 2

Cook the potatoes: Add the diced potatoes to the pot, stirring to coat them with the onion and garlic mixture. Pour in the vegetable broth, ensuring the potatoes are fully submerged. Sprinkle in smoked paprika, black pepper, salt, and thyme. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes until the potatoes are tender and easily pierced with a fork.

Step 3

Blend the soup: Once the potatoes are tender, use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup, leaving some potato pieces intact for added bite. Slowly stir in the plant-based milk and vegan sour cream, if using, to achieve a rich and creamy consistency. Taste and adjust seasoning as needed.

Step 4

Simmer for flavor: Return the soup to low heat and let it simmer for another 5–10 minutes to allow all the flavors to meld together. Stir occasionally to prevent sticking, and make sure the soup reaches your desired thickness.

Step 5

Serve and garnish: Ladle the hot soup into bowls. Sprinkle sliced green onions and shredded vegan cheese on top for added flavor and visual appeal. Serve immediately with crusty bread, vegan crackers, or a fresh salad for a comforting meal.

Tips for the Perfect Vegan Baked Potato Soup

• Choose the right potatoes. Russet potatoes give the creamiest texture and help the soup thicken naturally. Waxy potatoes can make it slightly runnier.
• Don’t skip sautéing onions and garlic. This step builds a depth of flavor that simple boiling can’t match.
• Simmer gently. High heat can make the potatoes mushy and watery; low and slow brings out their natural sweetness.
• Blend carefully. If you want a chunkier soup, blend only half and fold in the remaining potato pieces for texture.
• Season in layers. Taste as you cook and adjust salt, pepper, and spices gradually for balanced flavor.
• Use plant-based milk wisely. Add slowly and stir well to achieve creaminess without thinning the soup too much.
• Garnish creatively. Green onions, vegan cheese, or crispy chickpeas make every bowl visually appealing and more flavorful.

Optional Ingredients

• Vegan sour cream for extra creaminess
• Nutritional yeast for a cheesy flavor without dairy
• Smoked paprika for a smoky, rich taste
• Chives or parsley for fresh herbal notes
• Croutons or roasted chickpeas for crunch
• Vegan bacon bits for a smoky, savory topping

How to Serve Vegan Baked Potato Soup

I love serving this soup in deep, wide bowls so everyone has space to add their favorite toppings. Start with a drizzle of vegan sour cream or a spoonful of plant-based yogurt for creaminess, then sprinkle on green onions, chopped chives, or shredded vegan cheese. This not only adds flavor but makes the soup feel extra special.

I also enjoy pairing the soup with crusty bread or vegan garlic bread. Dipping the bread into the warm, creamy soup adds a satisfying texture and makes the meal feel more filling. Sometimes, I serve it alongside a crisp salad with lemon or apple cider vinaigrette, which balances the richness of the soup perfectly.

For a fun family-style presentation, I let everyone set up their bowls at a toppings station. This makes the meal interactive—kids love choosing their own garnishes, and adults enjoy customizing their bowls. It turns a simple soup into a cozy, communal experience that feels festive and comforting, perfect for chilly evenings.

Is Vegan Baked Potato Soup Healthy?

Yes! This soup is naturally low in fat and free from cholesterol since it’s completely plant-based. It’s also high in fiber from the potatoes, which helps keep you full and supports digestion.

The recipe uses unsweetened plant-based milk and simple seasonings, making it a wholesome meal without relying on heavy cream or processed ingredients. It’s a nutritious option that still tastes indulgent and satisfying.

Variations and Substitutions

• Cauliflower Potato Soup: Swap half of the potatoes with cauliflower for a lighter, creamier soup without changing the flavor too much.
• Loaded Vegan Soup: Add vegan bacon bits, shredded vegan cheese, and green onions for a loaded baked potato version.
• Spicy Kick: Stir in a pinch of cayenne or chili flakes to give the soup a gentle heat that pairs well with the creamy base.
• Herbal Twist: Add rosemary or thyme during cooking for an aromatic and earthy flavor.
• Cheesy Flavor: Mix in nutritional yeast for a subtle cheesy taste without using dairy.
• Chunky Veggie Soup: Include diced carrots, celery, or bell peppers for extra color and texture.
• Vegan Creamy Cashew Version: Blend soaked cashews with plant-based milk for ultra-creamy richness.
• Slow Cooker Version: Cook all ingredients in a slow cooker for 6–8 hours on low, then blend for a smooth soup.

How to Store, How to Reheat

This soup stores beautifully in the refrigerator for up to 4 days. Keep it in an airtight container to preserve its flavor and prevent it from absorbing other odors. Before storing, allow it to cool slightly to avoid condensation inside the container.

To reheat, pour the soup into a pot over medium-low heat. Stir occasionally, adding a splash of plant-based milk if it’s too thick. Heat until warmed through, then taste and adjust seasonings as needed. You can also reheat single servings in the microwave in 1-minute intervals, stirring in between to maintain smooth consistency.

Frequently Asked Questions About Vegan Baked Potato Soup

Can I make this soup gluten-free?
Yes! This soup is naturally gluten-free since it doesn’t use flour or other gluten-containing ingredients. If you’re adding toppings like croutons, just make sure they’re labeled gluten-free to keep the meal safe for sensitive diets.

Can I use sweet potatoes instead of russets?
Absolutely! Sweet potatoes add a natural sweetness and creamy texture. Keep in mind the soup will have a slightly different color and a sweeter flavor, so adjust your seasonings accordingly.

Can I freeze this soup for later?
Yes, it freezes well for up to 3 months. Use airtight, freezer-safe containers. When reheating, do it slowly on the stove over low heat and stir often, adding a splash of plant-based milk if it becomes too thick.

How thick should the soup be?
The ideal consistency is creamy but still pourable. If it’s too thick after blending, slowly stir in more plant-based milk or vegetable broth until it reaches your preferred texture. Remember, it will thicken slightly as it cools.

Vegan Baked Potato Soup Recipe

Recipe by Maria MeyerCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Warm up with this creamy, comforting Vegan Baked Potato Soup! Easy to make, plant-based, and packed with flavor, it’s perfect for family dinners, cozy nights, and customizable with your favorite toppings.

Ingredients

• 4 large russet potatoes, peeled and diced

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 4 cups vegetable broth

• 1 cup unsweetened plant-based milk (almond, oat, or soy)

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon ground black pepper

• 1 teaspoon salt, or to taste

• 1/4 teaspoon ground thyme

• 1/2 cup unsweetened vegan sour cream (optional, for creamier soup)

• 2 green onions, sliced (for garnish)

• 1/4 cup shredded vegan cheese (optional)

Directions

• Prepare the base: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened and fragrant. Stir in the minced garlic and cook for another 1–2 minutes, being careful not to burn it. This will give your soup a savory, aromatic foundation.
• Cook the potatoes: Add the diced potatoes to the pot, stirring to coat them with the onion and garlic mixture. Pour in the vegetable broth, ensuring the potatoes are fully submerged. Sprinkle in smoked paprika, black pepper, salt, and thyme. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes until the potatoes are tender and easily pierced with a fork.
• Blend the soup: Once the potatoes are tender, use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup, leaving some potato pieces intact for added bite. Slowly stir in the plant-based milk and vegan sour cream, if using, to achieve a rich and creamy consistency. Taste and adjust seasoning as needed.
• Simmer for flavor: Return the soup to low heat and let it simmer for another 5–10 minutes to allow all the flavors to meld together. Stir occasionally to prevent sticking, and make sure the soup reaches your desired thickness.
• Serve and garnish: Ladle the hot soup into bowls. Sprinkle sliced green onions and shredded vegan cheese on top for added flavor and visual appeal. Serve immediately with crusty bread, vegan crackers, or a fresh salad for a comforting meal.