Vegan Baked Potato Soup

A good potato soup is a staple for the cold winter months, but it can also be so cozy on a rainy summer day. This recipe is so comforting, filling, and filled with nutritious ingredients. Although this is a vegan potato soup, it is just as creamy or creamier than a traditional potato soup. I use a cashew cream blended in with the rest of the soup in order to make the creamy deliciousness. Blending the cashew cream along with some of the veggies and broth takes this soup to another level.

I like to top my soup off with all the things… vegan cheddar shreds, caramelized onions, vegan bacon, cashew cream, and chives. It becomes a true loaded baked potato soup. Since the soup itself is so creamy, I really appreciate the toppings!

Vegan Baked Potato Soup

Author: Jess Boettger | Date: April 3, 2024

This potato soup is dairy free/vegan and made creamy by a delicious cashew cream. Customize this soup with your favorite toppings to make it your own.

Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min

Servings: 6

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Ingredients:

• 1 medium yellow onion
• 1 medium carrot
• 1 celery stalk
• 5 garlic cloves
• 5 medium russet potatoes
• 1/2 tsp thyme
• 1 tsp smoked paprika
• 2 tsp sea salt (more to taste)
• 1 tsp pepper (more to taste)
• 6 cups vegetable broth
• 2 tbsp nutritional yeast
• 1 tsp liquid smoke



For the cashew cream:

• 2 cups raw cashews
• 1 tbsp olive oil
• juice of 1 lemon (approx. 1/4 cup)
• 1/2 tsp sea salt (more to taste)
• 1/4 tsp garlic powder
• 3/4 cup water



Instructions:

1. Finely chop the onion, carrot, and celery. Add the these 3 veggies into a large soup pot or dutch oven with some olive oil. Cook on medium low heat for about 10-12 minutes. Mix in chopped garlic and cook for another 2 minutes.
2. While the veggies are cooking, peel and dice your potatoes. I like to dice mine on the smaller side, but it is up to you. After the veggies have had time to cook, add in all the potatoes to the pot. (I like to add in 1-2 tbsp of butter along with the potatoes, but that is optional). Add in all the spices and let the potatoes cook along with the veggies for about 5 min.
   
3. Add the veggie broth, nutritional yeast, and liquid smoke. Bring to a boil, then bring down to a simmer. Let simmer until potatoes are tender, about 10-15 min. Check/stir occassionaly to make sure nothing sticks to the bottom of the pot. Make sure not to overcook, you don't want the potatoes to be mushy.
   
4. While the soup is cooking, make the cashew cream. Add the prepared cashews and all other ingredients into a highspeed blender (vitamix) or food processor. Blend until smooth. Add salt, lemon juice, or water as needed. Scoop out about half of the cashew cream and set aside in a bowl or container for later. This will be used for topping.
5. Scoop about 2 cups of your soup (make sure you get a good variety of potatos, veggies, and broth) into the blender with the remaining cashew cream. Blend until smooth, then pour it all back into your pot of soup.
6. Heat the soup back up if necessary and stir until it is all combined. You can taste and add any additional salt or other spices now. Serve with your favorite toppings!



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Notes:

I like to top my soup off with caramalized onion, vegan bacon, vegan cheddar cheese, chives, and cashew cream. I prepare the toppings in between the soup making steps.