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Vegan Loaded Baked Potato Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

If there is one thing I can’t get enough of, it’s soups! They are such a game changing concept as they can easily be thrown together and pack tons of veggies and even plant protein. When it comes to soups, we all love the staples, and most everyone can agree that one soup that always delivers.. 

 

is loaded baked potato soup!

 

Typically this soup is cream based, flavored with bacon and is a heavier option. However, you can easily switch up a few ingredients without compromising the flavor and get a fabulous result. If the thought of a vegan version of this soup makes you cringe, because the original is just so good.. I completely understand. 

 

 

However, I promise.. this version is just as good as the real deal!

 

 

 

 

 


 

What’s fab about this soup? Everything! It’s quick (you can even skip the bacon), easy, contains affordable and accessible ingredients, filling with the potatoes and cashews, features plant protein, has notes of Worcestershire, smokey, has a natural cheesy like flavor from the cashews, can easily be made in bulk, and is just so good! 

 


 

 

If you’re all about the soup staples..

 

Uou have to check out this recipe for vegan Loaded Baked Potato Soup!

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

Salty

Easy 

Cheesy

Affordable

Can be made in bulk

Flavor packed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Loaded Baked Potato Soup


  • Author: Eat Drink Shrink
  • Total Time: 30 minutes
  • Yield: 4-6 Servings 1x

Ingredients

Units Scale

Soup:

  • 1 yellow onion, diced
  • 2 tbs vegan butter
  • 3 cloves garlic, minced
  • 3 med/large potatoes – peeled and diced
  • 4 cups vegetable broth
  • 1 cup cashews, soaked
  • 1 cup vegan sour cream
  • 12 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried thyme
  • 1 1/2 tbsps vegan Worcestershire
  • 1 1/2 tsps liquid smoke

Toppings:

  • 1/2 cup Vegan Cheddar
  • 2 stalks green onions or chives, chopped
  • 1/2 cup vegan Sour Cream
  • 1/2 cup vegan bacon

Instructions

 

  1. Place cashews in boiling water for at least 10 minutes.
  2. Heat a large pot of water to boiling and add the potatoes. Boil for 15-20 minutes or until fork tender.
  3. Add the vegan butter and onions, cook until slightly browned (5 mins)
  4. Add the garlic, vegan Worcestershire, thyme, liquid smoke, salt and pepper. Cook for another 2 minutes.
  5.  In a high power blender add the soaked cashews and half the broth. Blend until smooth. Combining these 2 ingredients first allows for less blending and a smoother texture.
  6. Now add the vegan sour cream, cooked onions, potatoes, and remaining broth. Blend until smooth. Add additional broth if needed. (You may have to do this in segments)
  7. Pour the blended ingredients back into the pot and add more if desired to achieve the right consistency.
  8. Bring to a low simmer. The more you heat the soup, the thicker the consistency will be.
  9. Top with the vegan cheddar cheese, scallions/chives, fake bacon, and vegan sour cream
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 1

 

 

 

 

 

 

 

 

 

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