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Vegan Baked Potato Soup square

Vegan Baked Potato Soup

Creamy vegan Baked Potato Soup will keep you warm and cozy on cold winter days. Topped with tempeh bacon, chives, and scallions, it’s hearty enough for a meal but pairs well with sandwiches, too.
Course Soup
Cuisine American
Keyword loaded baked potato soup, vegan baked potato soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yields 4 servings
Calories 460 kcal
Author Dianne


  • 1 tablespoon neutral-flavored vegetable oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 medium-sized baking potatoes (I use russet potatoes), diced
  • ½ cup raw cashews
  • 4 cups vegetable stock
  • 1/2 cup nutritional yeast
  • 1 teaspoon sea salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 1/2 cup tempeh bacon cooked and crumbled
  • 2 scallions chopped
  • 2 tablespoons chives chopped
  • ¼ cup shredded non-dairy cheddar cheese optional


  1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic, and cook for about 5 minutes, or until they are fragrant and begin to brown.
  2. Add the potatoes, cashews and stock to the pot. Bring to a boil and then reduce heat to a simmer. Cover the pot and cook the potatoes for about 15 minutes, or until they’re fork tender.
  3. Remove the pot from the heat and stir in the nutritional yeast, salt, and pepper.
  4. If you have an immersion blender, you can use it to blend the soup right in the pot. Blend until smooth and creamy.
  5. If you don’t have an immersion blender, allow the soup to cool slightly and then pour it into a regular blender and blend until smooth and creamy. It may need to be done in batches, if your blender is on the smaller side. Pour the soup back into the pot.
  6. Place the pot back on the stove to simmer for 5 more minutes or so, until heated throughout. Taste and add more salt and pepper, if desired. If the soup seems too thick, you can add a little more stock or some water to reach the desired consistency.
  7. Divide the soup among four bowls and then top with the tempeh bacon, scallions, chives, and non-dairy cheese, if using. Serve hot.