Vegan Baked Potato Soup
My vegan baked potato soup is as rich and flavorful as the dairy version! It uses 10 simple ingredients with a cashew base to nail that creamy texture.
Servings: 5
Calories: 303kcal
Ingredients
- 6 cups chopped red or yukon gold potatoes , or other type you prefer (about 6 medium potatoes or 2 pounds)
- 1 cup chopped sweet or yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- drizzle of oil or broth to sauté
- 4 cups veggie broth , low sodium if needed
- ¾ -1 teaspoon sea salt , adjust for your preference
- ½ - 1 cup raw cashews , or cashew powder (see note)
- 1 tablespoon lemon juice
- ¼ - ½ teaspoon pepper
Garnish:
- chives
- green onions
- sour cream
- dairy free shredded cheese
- vegan bacon , my recipe or any vegan bacon you prefer
- crushed potato chips
Instructions
- Sauté potatoes, onion, carrots and celery with a drizzle of oil or broth until softened and fragrant. About 7-8 minutes.
- Add 4 cups broth and salt and bring to a rapid boil. About 5-7 minutes.
- Once it boils, cover, reduce to a low simmer and cook for about 15 minutes until potatoes are soft and can be pierced with a fork.
- When tender, carefully take out 4 cups of the soup avoiding the carrots and put it in a blender. You want to be careful not to get many carrots because the soup will end up with an orange tinge. It will be hot so be extra cautious.
- Add the cashews (or powder) and lemon and blend until smooth and creamy. Add back into the pot and mix in the pepper.
- Serve with toppings of choice!
Notes
- My #1 Secret Tip for this vegan baked potato soup recipe is to only blend part of the soup. I like having a creamy consistency and soft chunks of potato and vegetables throughout the soup, making each spoonful super satisfying.
- Chop vegetables small: I keep the cuts small and even since smaller pieces cook faster and create a smoother texture throughout the soup. This also helps the picky eaters enjoy the vegetables more easily.
- Salt at the end: Some vegetable broths are much saltier than others, so I taste the soup before adding extra salt near the end of cooking.
- Do not overblend: Potatoes release a lot of starch once blended, and overblending can turn the texture thick and gluey instead of silky. This is why I only blend a portion of the soup.
- Roast a few potatoes: Sometimes I roast a few cubes of potatoes in the oven until they are crispy and golden, then mix them through the soup just before serving. This creates a lovely textured bite and a proper roasted flavor.
- Let flavors settle: The flavor improves significantly after it has sat for about 10 minutes before serving. The potatoes absorb more flavor from the broth, and the texture also thickens slightly.
Nutrition
Calories: 303kcal | Carbohydrates: 61g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 477mg | Potassium: 1484mg | Fiber: 9g | Sugar: 8g