Vegan Loaded Potato Soup
Creamy, comforting, and packed with flavor, this Vegan Loaded Potato Soup is a hearty plant-based twist on a classic favorite. Featuring tender russet potatoes, a medley of sautéed vegetables, and a rich blend of vegetable broth and almond milk, this soup delivers a silky, indulgent texture without any dairy. The addition of nutritional yeast, smoked paprika, and dried thyme enhances its savory depth, while toppings like fresh parsley, green onions, and crispy vegan bacon add layers of freshness and crunch. Ready in just 50 minutes, this one-pot recipe is perfect for cozy weeknight dinners or meal prep. Serve it with crusty bread for a satisfying, wholesome meal that will delight vegans and non-vegans alike.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 3 garlic cloves
- 4 cups vegetable broth
- 2 cups unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 green onions
- 0.5 cup chopped vegan bacon
Instructions
Peel and cube the russet potatoes into bite-sized pieces. Set aside.
Dice the onion, carrots, and celery into small, uniform pieces. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the onion is translucent and vegetables are slightly softened, about 5-7 minutes.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Add the cubed potatoes to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, until the potatoes are fork-tender.
Once the potatoes are tender, use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer batches of the soup to a countertop blender and blend until smooth, then return to the pot.
Stir in the almond milk, nutritional yeast, smoked paprika, thyme, salt, and black pepper. Cook for an additional 5 minutes over low heat, stirring occasionally to ensure the ingredients are well combined.
Taste the soup and adjust the seasoning as necessary. If you desire a thicker soup, let it simmer uncovered for a few more minutes to thicken further.
Serve the soup hot, garnished with freshly chopped parsley, sliced green onions, and a sprinkle of vegan bacon for added flavor and texture.
Enjoy this comforting vegan loaded potato soup as a delightful meal on its own or paired with crusty bread.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6435 mg | 280% | |
| Total Carbohydrate | 367.7 g | 134% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 41.2 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1359 mg | 105% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 10126 mg | 215% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
