Vegan Loaded Baked Potato Soup Recipe

Loaded with the perfect balance of flavors, this Vegan Loaded Baked Potato Soup Recipe is a crowd-pleaser for sure. It’s perfect for chilly winter nights when all you want is comfort food to warm you up. This soup is so creamy, so rich, and so amazingly scrumptious, you won’t even believe it’s vegan! What occasions is it good for, you ask? I’d say every occasion! Whether you’re hosting a dinner party or want something warm and comforting for dinner, this soup will save the day. Readers, you’re going to love this!

Why is this soup special? It’s healthy, comforting, and incredibly tasty. It’s one of those recipes that proves how awesome vegan food can be. And trust me, once you’ve given it a go, you’re gonna be making it on repeat!

• Prep Time: 15 Minutes
• Cook Time: 45 Minutes
• Total Time: 60 Minutes
• Servings: 4-6 Servings
• Yield: About 6 cups

Alright, let’s get cooking folks and see how this stunner of a soup is made!

Ingredients & Equipment You’ll Need

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 medium russet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 teaspoons salt
• 1 teaspoon black pepper
• Vegan sour cream, green onions, and vegan bacon bits (optional, for garnish)

You’ll also need a large pot and an immersion blender or a food processor.

Remember, the quality of the potatoes and the broth is key to a flavoursome soup. The coconut milk is used to add the creaminess without any dairy – feel free to replace it with almond milk if you prefer. Garnishing this soup with vegan bacon bits will add an extra kick of flavor!

How To Make Vegan Loaded Baked Potato Soup Recipe

1. In a large pot, heat the olive oil. Add the diced onion and cook until it’s starting to brown.
2. Add the garlic, stirring often, until it’s fragrant. Add the diced potatoes, vegetable broth, salt, and pepper. Bring the mixture to a boil and then reduce the heat to a simmer.
3. Cook the soup until the potatoes are tender. This should take about 20-30 minutes.
4. Once the potatoes are done, use an immersion blender or food processor to blend the soup until it’s smooth. Return the soup to the pot and stir in the coconut milk.
5. Heat the soup back up to your desired temperature. If desired, garnish with vegan sour cream, green onions, and vegan bacon bits before serving.

Tips For The Best Results

• Choose russet potatoes for a creamier consistency.
• Using fresh garlic and onion can really up the flavor.
• For a smoother soup, blend all of it, but for a chunkier soup, leave some potatoes.

Storage Tips

• This soup can be stored in the refrigerator for up to 5 days.
• For longer storage, you can freeze it for 3 to 4 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Q: Can I use other types of potatoes in this recipe?

A: Absolutely, but be aware that the final texture of your soup might be a bit different.

Q: Can I add other vegetables?

A: Sure, things like carrots or celery would work well in this recipe.

Q: Can I make this recipe gluten-free?

A: Yes, this recipe is already gluten-free!

Q: Is it necessary to peel the potatoes?

A: Peeling the potatoes will result in a smoother soup, but you can leave them unpeeled for a bit more texture.

Q: Can the left-over soup be frozen for later use?

A: Yes, you can freeze the soup for 3 to 4 months.

Nutritional Facts of Vegan Loaded Baked Potato Soup Recipe

Per serving: 220 calories, 9.5g fat, 30g carbohydrates, 4g protein, 711mg sodium, 3g sugar

In conclusion, this Vegan Loaded Baked Potato Soup Recipe is a dream come true for those seeking comfort in a bowl. It’s satisfying, creamy, and downright delicious! Enjoy with toasted garlic bread and a sprinkling of vegan cheese on top…Yum!