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The Best Vegan Baked Potato Soup Recipe

Vegan Baked Potato Soup

The most delicious, comforting soup!
5 from 42 votes
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Course: Main Course
Cuisine: American
Diet: Vegan
Keyword: Baked Potatoes, Quick and Easy, Vegan Soups
Prep Time: 2 hours 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Servings: 4
Calories: 448kcal
Author: FreyaE

Equipment

  • Large Pan

Ingredients

  • 500 g Potato baked and diced
  • 200 g Onion diced
  • 2 tablespoon Canola Oil or vegetable oil of your preference
  • 2 tablespoon Plain Flour (you can use Gluten-Free)
  • 1 litre Vegetable Stock
  • 500 ml Water
  • 30 g Tapioca Starch or Cornflour
  • 130 g Instant Mashed Potato
  • Salt and Pepper to taste
  • 1 teaspoon Chopped Fresh Thyme
  • 240 ml Sour Cream vegan, Tofutti or Oatly are both great
  • Fixings for the top: spring onions, tempeh crumbles, more sour cream

Instructions

  • Bake your potatoes. Dice and put to one side.
  • Gently heat the oil in a large saucepan.
    Add the onion and saute 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 that floury taste.
  • Add the stock, water, tapioca starch and instant mashed potato and simmer for 10minutes, until thick and creamy.
  • Carefully stir in the diced baked potato, add the fresh Thyme 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!
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!

Nutrition

Calories: 448kcal | Carbohydrates: 64g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 99mg | Potassium: 1046mg | Fiber: 6g | Sugar: 6g | Vitamin A: 381IU | Vitamin C: 55mg | Calcium: 106mg | Iron: 2mg