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Home » Popular » Comfort Food » Baked Potato Soup

Baked Potato Soup

February 3, 20213 Comments

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Baked Potato Soup ~

This dairy-free spin on the classic comfort food soup is easy to make and loaded with flavor! 

Baked Potato Soup ~ This dairy-free spin on the classic comfort food soup is easy to make and loaded with flavor!

This has been my go-to baked potato soup recipe for years.

And by that, I mean like, 10+ years. 

It’s that good.

Baked Potato Soup ~ This dairy-free spin on the classic comfort food soup is easy to make and loaded with flavor!

Why you will love this soup:

In addition to baked potato soup being one of my all-time favorite comfort foods, it is:

  • rich and creamy
  • hearty and filling
  • easy to make 
  • simple ingredients
  • leftovers hold up well in the fridge for 1-2 days.
Baked Potato Soup ~ This dairy-free spin on the classic comfort food soup is easy to make and loaded with flavor!
 

Baked potato soup is delicious on its own but if you are inclined to add toppings, go with whatever you normally enjoy on a traditional baked potato. 

My personal favorites are vegan cheddar and chopped scallions. 

 
Baked Potato Soup ~ This dairy-free spin on the classic comfort food soup is easy to make and loaded with flavor!

Ingredients for Baked Potato Soup:

  • Russett potatoes – they’re the best for baking
  • olive oil
  • vegan butter
  • yellow onion
  • garlic
  • all-purpose flour
  • dried thyme
  • dried basil
  • vegan chicken-style broth
  • dairy-free half & half
  • cayenne pepper sauce, optional but adds a nice kick!
  • traditional baked potato toppings

Baked Potato Soup ~ This dairy-free spin on the classic comfort food soup is easy to make and loaded with flavor!

How to make Baked Potato Soup:

Bake the potatoes:

Preheat oven to 425 degrees F. 

Prep the potatoes. Lightly coat the potatoes with olive oil. With a fork, prick the potatoes several times. This helps steam escape during the baking process. Arrange potatoes onto a foil or parchment paper-lined baking sheet.

Bake for 45 minutes to 1 hour or until done, turning every 20 minutes. Use a fork to check for doneness. The potatoes should be soft and easily pierced.

Set baked potatoes aside until cool enough to handle. Peel potatoes then cut into bite-size pieces.

For the soup:
 
Into a large pot over medium heat, add the vegan butter. 
 
When the butter is melted, add the onion and saute 3 minutes, until onions are softened.
 
Add garlic and continue cooking for an additional 1 minute.
 
Add flour and herbs. Whisk in flour, thyme, and basil.
 
Add liquid ingredients. Slowly add broth, whisking continuously until fully incorporated. Bring to a boil then reduce heat to low. Stir in non-dairy half & half.
 
Add some heat. Stir in cayenne pepper sauce, if using. Adjust seasoning to taste. 
 
Add the cooked potatoes. Simmer 5 minutes to heat through.
 
Ladle into serving bowls and add any desired toppings.
 
Serve hot.
 
 
Enjoy!
 
Holly signature
Baked Potato Soup ~ This dairy-free spin on the classic comfort food soup is easy to make and loaded with flavor!
 

More hearty potato recipes:

Easy Cheesy Mashed Potato Soup

Vegan Twice Baked Potatoes

Vegan Sausage and Sauerkraut Stuffed Potatoes

Whole Grain Mustard Mashed Potatoes

Roasted Sweet Potato, Black Bean, and Lime Rice Bowls

Baked Potato Soup ~ This dairy-free spin on the classic comfort food soup is easy to make and loaded with flavor!

Baked Potato Soup

This dairy-free spin on the classic comfort food soup is easy to make and loaded with flavor! 
5 from 2 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: American
Keyword: comfort food, vegan, vegetarian
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 453kcal
Author: Holly Gray
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Ingredients

  • 4 large Russett potatoes
  • 1 teaspoon olive oil
  • 3 tablespoons vegan butter
  • 1/2 cup yellow onion diced
  • 2 cloves garlic minced
  • 1/3 cup + 1 tablespoon all-purpose flour
  • 1 1/2 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 6 cups vegan chicken-style broth
  • 2 cups dairy-free half & half
  • 1 teaspoon cayenne pepper sauce optional
  • baked potato toppings optional

Instructions

Bake the potatoes:

  • Preheat oven to 425 degrees F.
  • Lightly coat the potatoes with olive oil.
  • With a fork, prick the potatoes several times. This helps steam escape during the baking process.
  • Arrange potatoes onto a foil or parchment paper-lined baking sheet.
  • Bake for 45 minutes to 1 hour or until done, turning every 20 minutes. Use a fork to check for doneness. The potatoes should be soft and easily pierced.
  • Set baked potatoes aside until cool enough to handle.
  • Peel potatoes then cut into bite-size pieces.

For the soup:

  • Into a large pot over medium heat, add the vegan butter.
  • When the butter is melted, add the onion and saute 3 minutes, until onions are softened.
  • Add garlic and continue cooking an additional 1 minute.
  • Whisk in flour, thyme, and basil.
  • Slowly add broth, whisking continuously until fully incorporated.
  • Bring to a boil then reduce heat to low.
  • Stir in non-dairy half & half.
  • Stir in cayenne pepper sauce, if using.
  • Add the potatoes.
  • SImmer 5 minutes to heat through.

To serve:

  • Ladle into serving bowls then add any desired toppings.
  • Serve hot.

Nutrition

Calories: 453kcal | Carbohydrates: 56g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1098mg | Potassium: 1114mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1352IU | Vitamin C: 46mg | Calcium: 174mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Baked Potato Soup ~ This dairy-free spin on the classic comfort food soup is easy to make and loaded with flavor!

 

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Filed Under: Comfort Food, Soups, Chilis, & Stews, Vegan, Vegetarian Tagged With: comfort food, potatoes, vegan, vegetarian

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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