Vegan Baked Potato Soup

This vegan baked potato soup was made for cold evenings. I use Yukon gold potatoes, cashews, and vegetable broth to create a soup that is both creamy and textured. It cooks up in just 40 minutes, making it one of my favorite quick weeknight comfort meals.

Yukon gold potatoes: I use these for the best texture and buttery flavor.

Vegetables: Onion, carrots, and celery create a classic savory soup base. 

Vegetable broth: I use vegetable broth instead of water to keep the soup rich and flavorful from the start.

Cashew powder, or raw cashews: Cashews create the creamy dairy-free base for this soup.

Fresh lemon juice: I use a little lemon juice to brighten the richness of the potatoes and cashews.

Sea salt: This helps bring out the flavor of the vegetables and potatoes while balancing the creamy broth. 

Black pepper: I use this to add warmth and a classic savory note. 

🔪 How To Make

I use one large pot and a quick blend to get this vegan baked potato soup to the creamiest consistency. This is how I make it:

Saute vegetables: First, I add the potatoes, onion, carrots, and celery to a large pot with a drizzle of oil or broth. Then I cook everything for 7-8 minutes until the vegetables are soft and fragrant.

Add broth and boil: Next, I pour in the vegetable broth and add the salt, and bring the soup to a boil.

Simmer: I lower the heat, cover the pot, and simmer until the potatoes are fork-tender.

Blend part of the soup: Once the vegetables are soft, I carefully scoop out 4 cups of soup into a blender, making sure to get mostly potatoes and broth instead of carrots. Then I blend it with the cashew powder and lemon juice until smooth and creamy.

Stir, season, and serve: Next, I pour the blended mix back into the pot and stir everything together. I taste the soup, season it with salt and pepper, add toppings, and serve.

📖 Variations

These are 3 of my family’s favorite variations of this vegan baked potato soup:

Broccoli cheddar: I stir in 1 cup of chopped broccoli and a handful of vegan cheddar during the final few minutes of cooking. This is so creamy and decadent, my boys do not even mind that it has extra veggies in it.

Smoky version: I add 1 teaspoon of smoked paprika and a drop of liquid smoke for a more robust flavor. If I have time, I also add 2-3 cloves of roasted garlic into the blender with the portion of soup. This is my favorite version, especially on cold nights. 

Extra protein: I mix in 1 cup of cooked chickpeas or cannellini beans for a more filling dinner. I usually make this version after sports practice when everyone comes home starving and exhausted. 

🍽 Serving Suggestions

Like most soups, this vegan baked potato soup pairs really well with a side of bread. I recommend trying vegan garlic bread for an aromatic accompaniment. Or if you want to undercut the savory flavors slightly, a few pieces of healthy cornbread work too. And if you want to serve this as a main course but worry it might not be filling enough, you can always serve it after a crisp apple walnut salad starter. 

Whenever I serve this soup for dinner, I like adding bowls of toppings to the dinner table so that everyone can customize their own bowls. Recently, my kids have really loved adding pieces of vegan mushroom bacon to the soup with a swirl of vegan basil pesto. And of course, no soup night is complete in our house without a side of homemade gluten-free croutons.

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover soup in an airtight container in the refrigerator for up to 5 days. The soup thickens slightly as it chills.

Freezing: I let the soup cool completely before transferring it to a freezer-safe container. It keeps well for up to 3 months.

Reheating: I reheat the soup slowly on the stove over medium-low heat, stirring occasionally. If the soup has become too thick, I stir in a splash of broth or water.