Last Updated on September 21, 2024
This Vegan Baked Potato Soup has now become my new comfort food!
Not only is it a simple meal to make, it also uses simple ingredients, making it a inexpensive meal for the family.
This soup is creamy and loaded with baked potatoes but I love to add a few extra ingredients like corn and carrots to add color and a bit more flavor.
Don’t like corn or carrots? Why not try different vegetables such as broccoli, cauliflower or maybe even peas?
Customize this soup with different vegetables, that will give you a different soup each time you make it.
You also can try different types and different sizes of potatoes, like russets, red or golden potatoes, with or without the skin.
Which will give you more texture and a different flavor of soup each time you make it.
Ingredients needed for this soup
- Potatoes – Any variety of potato will work well in this soup. It is also your choice to peel or not to peel the potatoes.
- Onion – The onion is optional. And the variety of onion is your choice.
- Garlic – The garlic can be whole cloves roasted with the potatoes, minced or powdered garlic.
- Potato Starch – The potato starch is used to thicken and give the soup texture.
- Milk – To make the soup creamy I added a plain unsweetened almond milk.
- Vegetable Broth – The broth is the base of the soup adding more flavor than water and milk.
- Vegetables – Corn, carrots and celery are added for more flavor to the soup, try different vegetables each time you make this soup for a different soup.
- Oil – In this recipe I used olive oil, it was used to saute the vegetables and to add flavor to the soup.
- Salt and Pepper for taste.
How to Vegan Baked Potato Soup
Clean and bake 8 large potatoes.
After the potatoes have baked, leave these cool until you can handle by hand.
For my soup, I used Russet Potatoes.
In a medium sized frying pan add 1 Tbsp. oil, onion, carrots, celery and minced garlic.
Saute all the vegetables for about 10 minutes.
In a small mixing bowl, mix together the broth, salt and pepper, potato starch and set aside.
After the potatoes are cool enough to handle, peel and cut them into cubes.
Place the cubed potatoes into a large sauce pan, stir in the corn, the milk alternative, the broth mixture and the sauteed vegetables with the remaining 1 Tbsp of olive oil.
Slowly cook the soup over medium heat until the carrots are tender and the soup thickens.
Once the soup is done, serve with a side of your favorite bread and/or crackers.
Vegan Baked Potato Soup
Ingredients
- 8 Large Baked Potatoes I used Russet Potatoes.
- 1 Small Onion Chopped
- 2 tsp Minced Garlic
- 2 Tbsp Potato Starch
- 1 1/2 Cup Milk Alternative I used plain unsweetened Almond Milk.
- 1 Cup Water
- 2 Cup Vegetable Broth
- 1 Cup Corn
- 1 Cup Carrots
- 2 Tbsp Olive Oil
- 1/2 Cup Celery
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Clean and bake 8 large potatoes.
- After the potatoes have baked, leave these cool until you can handle by hand.
- In a medium sized frying pan add 1 Tbsp. oil, onion, carrots, celery and minced garlic.
- Saute all the vegetables for about 10 minutes.
- In a small mixing bowl, mix together the broth, salt and pepper, potato starch and set aside.
- After the potatoes are cool enough to handle, peel and cut them into cubes.
- Place the cubed potatoes into a large sauce pan, stir in the corn, the milk alternative, the broth mixture and the sauteed vegetables with the remaining 1 Tbsp of olive oil.
- Slowly cook the soup over medium heat until the carrots are tender and the soup thickens.
- Once the soup is done, serve with a side of your favorite bread and/or crackers.
