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–+ servings
Loaded vegan potato soup

Loaded Vegan Potato Soup

5 from 1 vote
This loaded vegan potato soup is thick, creamy, just like the most epic loaded potato. Add shredded vegan cheddar and it's a feast!
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Devorah Bowen
Servings: 4 Servings

Ingredients

  • 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
  • 1/2 cup Vegan Sour Cream
  • 1 pinch Salt - or more, to taste
  • 1 pinch Pepper - or more, to taste

Toppings

  • 1/4 cup Vegan Bacon - crumbled or chopped, or to taste
  • 1/4 cup Fresh Chives - or Green Onions, sliced thin
  • 1/2 cup Vegan Cheddar Cheese - Shredded, or to taste
  • 1/4 cup Vegan Sour Cream - or to taste
US Customary - Metric

Instructions

  • Melt the vegan butter in a large soup pot on medium low heat. Add in the onions and celery and sauté for 3-5 minutes or until the onion are translucent.
  • Add in the potatoes, garlic and cook for 2 minutes or until the garlic is fragrant.  Add in the flour and mix until everything is well coated. Cook the mixture for 1-2 minutes while stirring. Add in the broth and plant milk and mix well. Cover the pot and simmer for 25 minutes or until the potatoes are fork tender.
  • Using an immersion or regular blender, blend about half of the soup. Make sure to leave some potatoes unblended in order to create a creamy and balanced texture.
  • Add in the vegan sour cream and mix well. Allow the soup to heat through for another 10-15 minutes on low heat. Serve with additional vegan sour cream, shredded vegan cheddar, chopped vegan bacon and green onions.

Equipment

immersion hand blender
Braun Immersion Hand Blender
staub cocotte
Staub Cast Iron Cocotte

Notes

  • This recipes makes 4-6 servings.
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