My favourite recipe for creamy baked potato soup, that's made with plant-based ingredients. I usually serve it with crusty homemade bread for a delicious lunch. It's a perfect recipe for when you have a leftover baked potatoes.
This soup is great on its own, but even better with my homemade rustic beer bread, soft white rolls or seeded crispbreads.
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Why I like this recipe & make it all the time
This baked potato soup recipe is amazing for several reasons. Nutritionally, it is packed with essential vitamins and minerals from the potatoes, such as vitamin C and potassium, which support immune function and heart health.
The use of plant-based ingredients like butter, milk, cheese, and sour cream makes it suitable for vegans and those with dairy allergies, but it taste so great, that anyone can eat it (and you don't even have to tell them i'ts a vegan recipe!)
I also like that this soup is easy to make with simple steps and common ingredients, that I usually have already in my kitchen. It's also a gret recipe, because you can always make it slightly differently with optional onion and garlic powder that you can swap for other spices and fresh herbs.
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Notes on ingredients you will need
Baked potatoes - depending on the size you might need 2-3 potatoes. You can even replace them with regularly cooked potatoes or leftover mashed potatoes, but the baked potatoes have a richer flavour. I tend to use whatever I have in the kitchen, because this soup is perfect for leftovers.
Plant based butter - butter is all about the flavour, so I always add it in
Plain (all purpose) flour - gluten-free if prefered - you can use my homemade potato flour or any other flour you have. Mixing flour with plant based butter will add flavour and thickness to the soup
Plant based milk - eg. oat, soya milk - if you are short of plant based milk or you'd prefer to make this soup a little less rich, you can just use water or watered down plant based milk
Plant based cheese - any kind you have, you can also leave it out, but the soup flavour won't be the same, I usually use a hard cheddar cheese (plant based)
Plant based sour cream or cream cheese or cream - this adds extra creamines and flavour
Onion powder - optional - you can use fresh onion or leave it out completely, but I find that it gives the soup a great flavour
Garlic powder - optional - you can use fresh garlic or leave it out completely
Ground nutmeg - nutmeg adds a great flavour and goes well with the potatoes
Salt and black pepper - to taste - I usually don't cook the soup with salt, but add it afterwards, since everyone likes it a bit differently
2 spring onions - chopped (to garnish the bowls) or other fresh herbs like chives or parsley
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How to make baked potato soup
Prepare your baked potatoes by removing the skin and cutting them in smaller pieces.
Using a large saucepan, first melt the plat based butter and add the flour. Using a wooden spoon mix it together and wait until the flour goes a bit golden or light brown.
Add the plant based milk and carry on whisking, making sure that the flour blends in to the milk.
Add the chopped up baked potatoes, onion and garlic powder (if using), a pinch of nutmeg, pinch of salt, pepper. Bring to the boil, stirring, but then reduce to a slow simmer and simmer for 10 minutes over very low heat.
Bring the soup to a boil, and then reduce to a slow simmer. Cook for about 10-15 minutes.
Add the plant based grated cheese and let it to melt in to the soup.
Add the plant based cream, sour cream or cream cheese.
Taste and season more with salt, pepper or nutmeg
Serve with a garnish of chopped up spring onions and crusty bread.
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Baked potato soup shelf life
My homemade baked potato soup can last in the fridge for up to five days if stored properly in an airtight container. It's important to make sure the soup is completely cooled before refrigerating to keep it fresh and safe to eat.
If you notice any signs of spoilage, like a sour smell or mold, it's best to throw it out. For longer storage, you can freeze the soup, which can keep it good for up to one month.
Baked Potato Soup (Vegan)
Ingredients
- 2-3 baked potatoes depending on the size
- 1/3 cup plant based butter
- 1/4 cup plain (all purpose) flour gluten-free if prefered
- 3 1/2 cups plant based milk eg. oat, soya milk
- 1/2 cup plant based cheese
- 1/3 cup plant based sour cream or cream cheese or cream
- 1/4 onion powder optional
- 1/4 garlic powder optional
- pinch of ground nutmeg
- salt and black pepper to taste
- 2 spring onions chopped (to garnish the bowls)
Instructions
- Prepare your baked potatoes by removing the skin and cutting them in smaller pieces.
- Using a large saucepan, first melt the plat based butter and add the flour. Using a wooden spoon mix it together and wait until the flour goes a bit golden or light brown.
- Add the plant based milk and carry on whisking, making sure that the flour blends in to the milk.
- Add the chopped up baked potatoes, onion and garlic powder (if using), a pinch of nutmeg, pinch of salt, pepper. Bring to the boil, stirring, but then reduce to a slow simmer and simmer for 10 minutes over very low heat.
- Bring the soup to a boil, and then reduce to a slow simmer. Cook for about 10-15 minutes.
- Add the plant based grated cheese and let it to melt in to the soup.
- Add the plant based cream, sour cream or cream cheese.
- Taste and season more with salt, pepper or nutmeg
- Serve with a garnish of chopped up spring onions and crusty bread.
Notes
Nutrition
This recipe blog post was originally written on 6 July 2021 and last tested and updated on 24 February 2025
Loved the flavour of this baked potato soup, so simple to make and it feeds the whole family!
I was looking for a simple soup and this was the perfect mid week lunch! I’ve added extra bread roll croutons lightly fried in coconut butter and they tasted dellish!