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Loaded Vegan Potato Soup Recipe

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4.4 from 72 reviews

This Loaded Vegan Potato Soup is a creamy, comforting dish perfect for chilly days. Made with Yukon Gold potatoes, vegan butter, plant-based milk, and topped with vegan cheddar, sour cream, and fresh chives, it’s a deliciously hearty and dairy-free recipe that everyone can enjoy.

Ingredients

Soup Base

  • 3 lbs Yukon Gold Potatoes, peeled and cubed
  • 1 medium Onion, chopped
  • 4 cloves Garlic, minced
  • 2 ribs Celery, chopped
  • 4 Tbsp Vegan Butter
  • 1/4 cup All-Purpose Flour
  • 3 cups Vegan Chicken Broth or vegetable broth
  • 2 cups Plant Milk (such as almond or oat milk)
  • 1/2 cup Vegan Sour Cream
  • 1 pinch Salt, or more to taste
  • 1 pinch Pepper, or more to taste

Toppings

  • 1/4 cup Fresh Chives or Green Onions, sliced thin
  • 1/2 cup Vegan Cheddar Cheese, shredded
  • 1/4 cup Vegan Sour Cream

Instructions

  1. Prepare Ingredients: Peel and cube the Yukon Gold potatoes into roughly equal sizes for even cooking. Chop the onion, celery, and mince the garlic to have all components ready before you start cooking.
  2. Sauté Vegetables: In a large pot over medium heat, melt the vegan butter. Add the chopped onion, garlic, and celery then sauté until vegetables are softened and translucent, approximately 5-7 minutes. This helps develop the base flavor for your soup.
  3. Create Roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously for about 2 minutes. The flour will help thicken the soup and cooking it removes the raw flour taste.
  4. Add Liquids and Potatoes: Gradually whisk in the vegan chicken or vegetable broth, ensuring no lumps form. Then add the cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are very tender, about 20-25 minutes.
  5. Blend Soup: Using an immersion blender, partially blend the soup directly in the pot to achieve a creamy texture while still leaving some potato chunks for a hearty feel. Alternatively, carefully transfer half the soup to a blender, puree and then return to the pot.
  6. Add Plant Milk and Season: Stir in the plant milk and vegan sour cream, then season with salt and pepper to taste. Warm through on low heat without boiling to prevent curdling. Adjust seasoning as needed.
  7. Serve: Ladle the soup into bowls and garnish with shredded vegan cheddar cheese, a dollop of vegan sour cream, and sprinkle with fresh chives or green onions for a bright, flavorful finish.

Notes

  • Use Yukon Gold potatoes for their creamy texture and natural sweetness that complements this soup perfectly.
  • You can substitute the vegan chicken broth with vegetable broth to keep it fully plant-based and lighter in flavor.
  • For a thicker soup, blend more of the potatoes or add an extra tablespoon of flour in the roux step.
  • Vegan sour cream adds richness but can be omitted if unavailable, or replaced with a cashew cream for a nutty twist.
  • Store leftovers in the refrigerator for up to 4 days and reheat gently on the stove, adding more plant milk if needed to loosen the soup.

Find it online: https://recipethrive.com/loaded-vegan-potato-soup-recipe/