Vegan Loaded Potato Soup

Warm, creamy, and packed with flavor, this Vegan Loaded Potato Soup is a plant-based twist on the classic comfort food! Crafted with hearty russet potatoes, savory vegetables, and a blend of seasonings like smoked paprika and thyme, this soup delivers a satisfying, velvety texture without any dairy. Key ingredients like unsweetened almond milk and nutritional yeast add a cheesy richness, while crispy vegan bacon, fresh parsley, and green onion garnishes elevate each spoonful. Ready in just 50 minutes, this wholesome, gluten-free recipe is perfect for cozy weeknight dinners or meal prep. Pair it with crusty bread for a complete, soul-warming experience that vegans and non-vegans alike will adore!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 3 garlic cloves
• 4 cups vegetable broth
• 2 cups unsweetened almond milk
• 1 tablespoon nutritional yeast
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 2 green onions
• 0.5 cup chopped vegan bacon

Directions

Step 1

Peel and cube the russet potatoes into bite-sized pieces. Set aside.

Step 2

Dice the onion, carrots, and celery into small, uniform pieces. Mince the garlic cloves.

Step 3

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the onion is translucent and vegetables are slightly softened, about 5-7 minutes.

Step 4

Add the minced garlic and sauté for an additional 1 minute until fragrant.

Step 5

Add the cubed potatoes to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, until the potatoes are fork-tender.

Step 6

Once the potatoes are tender, use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer batches of the soup to a countertop blender and blend until smooth, then return to the pot.

Step 7

Stir in the almond milk, nutritional yeast, smoked paprika, thyme, salt, and black pepper. Cook for an additional 5 minutes over low heat, stirring occasionally to ensure the ingredients are well combined.

Step 8

Taste the soup and adjust the seasoning as necessary. If you desire a thicker soup, let it simmer uncovered for a few more minutes to thicken further.

Step 9

Serve the soup hot, garnished with freshly chopped parsley, sliced green onions, and a sprinkle of vegan bacon for added flavor and texture.

Step 10

Enjoy this comforting vegan loaded potato soup as a delightful meal on its own or paired with crusty bread.

Nutrition Facts

Serving size	(3155.7g)

Amount per serving	% Daily Value*
Calories	2379.5

Total Fat 67.4g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 6434.6mg	0%
Total Carbohydrate 367.7g	0%
Dietary Fiber 47.1g	0%
Total Sugars 41.2g
Protein 82.2g	0%

Vitamin D 175.7IU	0%
Calcium 1358.9mg	0%
Iron 25.4mg	0%
Potassium 10125.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 13.7%

Carbs: 61.1%