Go Back
+ servings
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 1 vote
Print Pin
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

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!