Bake your potatoes. Dice and put to one side.
Gently heat the oil in a large saucepan. Add the onion, celery and garlic and sauté until soft and translucent.
Stir in the flour and mix until a roux has formed. Cook gently for a couple of minutes, to get rid of the floury taste.
Add the stock, thyme and instant mashed potato and simmer for 10minutes, until thick and creamy.
Carefully stir in the diced baked potato and season to taste. Simmer for another couple of minutes.
Remove from the heat and stir in the thick cream. Taste once more for seasoning and serve, topped with your favourite baked potato fixins!
You can bake the potatoes the day before you want to make the soup.
Don't be afraid to bake the potatoes until they have a rich dark crispy skin, this adds much of the flavor to the soup.
Make sure to cool the baked potatoes before cutting as they will hold their shape better when cold.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Baked Potato Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.