Skip to Content

Loaded Potato Soup

This Loaded Potato Soup is easy to prepare with simple ingredients and the ultimate comfort food. Everything comes together in around 30 minutes. A keeper that can be eaten almost any day, because once tried you’ll be craving more and more. No one would ever taste and tell it is entirely vegan, it tastes so much like the real deal, if not better.

Using chives for garnish.

Potato recipes are something we can always come back to, even when you have picky eaters in your family.

They are versatile, filling, satisfying, comforting, like everything you find in these Garlic Brussels Sprouts Potatoes, my Dauphinoise potatoes, or my Zuppa Toscana.

Looking ahead and planing something more? Go and use the search bar keep to find even more tasty ideas what to cook with potatoes.

View on the ingredients needed to make this Loaded Potato Soup.

Step 1: Cooking the potato cubes until just tender.

Why you should make this Loaded Potato Soup

What I bring you today is a new recipe for an easy, homemade Loaded Potato Soup. I am sure you will be making this often because it is:

  • really easy to make with step-by-step pictures so you always know what we are talking about
  • rich and creamy
  • filling
  • budget friendly

 

  • comforting
  • satisfying
  • seriously so good
  •  

Step 2: Heating oil and whisking in flour.

Step 3: Finishing the white sauce for the Loaded Potato Soup with almond milk.

What you need for this Creamy Potato Soup recipe

Let’s talk about the ingredients you need to make this soup. As you can see below, all you need is simple and straightforward:

      • potatoes
      • vegetable broth
      • olive oil
      • vegan bacon bites
      • vegan cheddar

 

      • almond milk
      • flour
      • garlic
      • onions
      • vegan sour cream
      • nutmeg

Step 4: Frying vegan bacon, onions, and some of the precooked potatoes.

Step 5:Mixing remaining potatoes with the white sauce.

How to make the Loaded Potato Soup

Give potato cubes (no larger than half an inch) in a pot and cover with vegetable broth – should be about 2 cups. The broth adds more flavor instead compared to using just water. Bring to boil, then reduce heat and let simmer for 8 – 10 minutes. 

In the meantime, make the white sauce. Heat 3 Tbs olive oil in a sauce pan, then whisk in 1/4 cup flour, and quickly start added bit-by-bit 2 cups almond milk – keep whisking all the time! When everything is combined and thickens, add nutmeg, press 4 cloves garlic into the sauce, and mix in 1/2 cup of the vegan sour cream. Finally season with salt and pepper. If the sauce is very thick, this is okay.

After the potatoes have been simmering for 8-10 minutes, test if they are just tender. If so, drain them, reserve the vegetable broth.

Step 6: Giving half of the fry mixture into the soup.

Step 7: If needed, thin the soup with reserved vegetable broth.

Now go get a skillet and heat 2 Tbs olive oil. When hot add chopped onions, 1 cup of the cooked potato cubes and vegan bacon.

Fry everything for around 10 minutes on medium heat, season with salt and pepper.

Step 8: Top with the remaining fried mix, a spoon of vegan sour cream, and vegan cheddar.

Mix the remaining cooked potatoes with the white sauce, add 1/2 cup of the reserved vegetable broth. Use more broth, if you need a thinner soup.

After frying the potato mix, add half of that to the soup, mix well. Finally, top the Loaded Potato Soup with remaining potato mix, 1/3 cup shredded vegan cheddar, scallions (if you like) and 1 Tbs vegan sour cream.

View of the Loaded Potato Soup in a red sauce pan.

Pro tip make ahead:

You can prepare this soup up to 4 days in advance as it beautifully reheats. So you have it always ready in a fraction of time. I advise that you add the vegan cheddar after reheating.

Baked Potato Soup for even more flavor:

Instead of cooking the potatoes, you can bake them before with olive oil on top until done. This will extend the preparation time, but it is a lovely twist.

The rest of the preparation is the same.

Top view on the Loaded Potato Soup when done, ready to be served.

Other Soup ideas you will love:

Easy and super satisfying: this Loaded Potato Soup is a keeper that the whole family will devour in no time. Even the pickiest kids will eat it up, satisfying, easy and no one would ever taste it is vegan. #vegan #dairyfree #glutenfree #vegetarian #dinner #lunch #mealprep #contentednesscooking #potatosoup #loadedpotatosoup

If you try this Loaded Potato Soup a try, tag me on Instagram or Facebook so I can see all your remakes

Cheers, Florian.

Top view on the Loaded Potato Soup when done, ready to be served.

Loaded Potato Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Loaded Potato Soup is easy to prepare with simple ingredients and the ultimate comfort food. Everything comes together in around 30 minutes. A keeper that can be eaten almost any day, because once tried you'll be craving more and more. No one would ever taste and tell it is entirely vegan, it tastes so much like the real deal, if not better.

Ingredients

  • 2 lbs potatoes, peeled and cubed (half inch size)
  • 4 oz vegan bacon
  • 2 cups vegetable broth
  • 2 Tbs olive oil
  • salt, pepper to taste

For the white sauce:

  • 2 cups almond milk
  • 3 Tbs olive oil
  • 1/4 cup flour (use gf, if needed)
  • 4 cloves garlic
  • 1/2 cup vegan sour cream
  • 1 tsp nutmeg
  • salt, pepper to taste

For the topping:

  • 1 small bunch scallions
  • 1/3 cup vegan cheddar shredded
  • 1 Tbs vegan sour cream
  • 1/4 cup chives, finely chopped

Instructions

  1. Give potato cubes (no larger than half an inch) in a pot and cover with vegetable broth - should be about 2 cups. The broth adds more flavor instead compared to using just water. Bring to boil, then reduce heat and let simmer for 8 - 10 minutes.
  2. In the meantime, make the white sauce. Heat 3 Tbs olive oil in a sauce pan, then whisk in 1/4 cup flour, and quickly start added bit-by-bit 2 cups almond milk - keep whisking all the time! When everything is combined and thickens, add nutmeg, press 4 cloves garlic into the sauce, and mix in 1/2 cup of the vegan sour cream. Finally season with salt and pepper. If the sauce is very thick, this is okay.
  3. After the potatoes have been simmering for 8-10 minutes, test if they are just tender. If so, drain them, reserve the vegetable broth.
  4. Now go get a skillet and heat 2 Tbs olive oil. When hot add chopped onions, 1 cup of the cooked potato cubes and vegan bacon. Fry everything for around 10 minutes on medium heat, season with salt and pepper.
  5. Mix the remaining cooked potatoes with the white sauce, add 1/2 cup of the reserved vegetable broth. Use more broth, if you need a thinner soup.
  6. After frying the potato mix, add half of that to the soup, mix well. Finally, top the Loaded Potato Soup with remaining potato mix, 1/3 cup shredded vegan cheddar, scallions (if you like) and 1 Tbs vegan sour cream.
Nutrition Information:
Yield: 4 Serving Size: 2.5 cups
Amount Per Serving: Calories: 612Total Fat: 22.9gSaturated Fat: 9.5gTrans Fat: 0gUnsaturated Fat: 10.1gCholesterol: 0mgSodium: 622mgCarbohydrates: 56gFiber: 3.2gSugar: 2.4gProtein: 35g
Cold Pasta Salad
← Previous
Taco Spaghetti
Next →