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Home / Soups / Vegan baked potato soup

Vegan baked potato soup

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Creamy baked potato soup, that’s made with plant-based ingredients. Serve with crusty bread for a delicious lunch. Perfect recipe for when you have a leftover baked potatoes.

This soup is great on it’s own, but even better with crusty beer bread or soft white roll.

INGREDIENTS

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 potatos have a ritcher flavour.

1/3 cup plant based butter

1/4 cup 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

3 1/2 cups 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

1/2 cup plant based cheese

1/3 cup plant based sour cream or cream cheese or cream – this adds extra creamines and flavour

1/4 onion powder optional – you can use fresh onion or leave it out completely

1/4 garlic powder optional – you can use fresh garlic or leave it out completely

pinch of ground nutmeg – nutmeg adds a great flavour and goes well with the potatoes

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.

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5 from 2 votes

Vegan Baked Potato Soup

Print Recipe
Creamy baked potato soup, that's made with plant based ingredients. Serve with a crusty bread for a delicious lunch.
Prep Time:10 mins
Cook Time:20 mins

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)
US Customary – Metric

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.

Nutrition

Calories: 478kcal | Carbohydrates: 47g | Protein: 9g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 27mg | Sodium: 432mg | Potassium: 764mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1468IU | Vitamin C: 7mg | Calcium: 363mg | Iron: 3mg
Course: Soup
Diet: Vegan, Vegetarian
Servings: 4 people
Calories: 478kcal
Author: Magdalena
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6 July 2021 · 2 Comments

About Magdalena

I run bread baking and chocolate making courses and in my spare time I like to share recipes for easy baking, cooking and the occasional sweet treats. Read more >>

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Recipe Rating




Comments

  1. Julie Bickham says

    8 July 2021 at 10:27 pm

    5 stars
    Loved the flavour of this baked potato soup, so simple to make and it feeds the whole family!

    Reply
  2. Jeniffer Williams says

    8 July 2021 at 10:30 pm

    5 stars
    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!

    Reply

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Hello! It is lovely to meet you!

Welcome to my food blog, where I share my cooking, baking and other recipes. I’m happy to experiment with a complicated recipe, but most of the time you’ll find simple and easy to make dishes here.

Happy cooking, baking and eating!

Magdalena

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