Creamy Vegetarian Baked Potato Soup (Vegetarian, Gluten Free)
This soup is an absolute staple in the Winter. Full of creamy, vegetable flavors and hearty vibes with two types of potatoes. You'll want a cup of this tonight.
This soup is one of the very first soups I made when I became a vegan nearly a decade ago (I’m not a vegan anymore). As my diet has evolved over the years, I’ve evolved this soup to be Vegetarian. But, fear not, my vegan friends, I’ve included some alternatives for how you can make this soup vegan (and still taste just as delicious) in the Recipe Notes.
I use a mixture of two types of potatoes in this soup…intentionally. The russet potatoes help add some thickness and creaminess in the base as the potatoes cook. The red potatoes add a textural “bite” to the soup, so it’s not just a creamy mixture. Liquid Smoke is my secret ingredient to add a hint of “bacon” flavor without bacon (though you could easily add in some chopped up bacon in the soup or on top!). Pro tip would be to double the recipe so you can freeze a few batches for easy weeknight dinners.
Okay, less talking and more soup making. After all, February and March is ALL about soup season.
Let’s get to cookin’.
How to make Creamy Vegetarian Baked Potato Soup
Prep your ingredients ahead of time by dicing a medium onion and an orange or yellow bell pepper. Cube 3 pounds of russet potatoes and 1 pound of red potatoes. Set your vegetable ingredients to the side.
In a large stock pot, heat the avocado oil over medium heat. Stir in the onion and bell pepper. Cook until the vegetables are soft.
Add the flour, garlic powder, liquid smoke, and flour to the vegetables. Cook 2-3 minutes. Then stir in both types of potatoes and all of the vegetable stock. Bring the soup up to high heat and cook over high for 10 minutes.
Turn the heat back down to medium and cook covered for 20-25 minutes. Then stir in the heavy cream, black pepper, and nutritional yeast.
Serve in a bowl with your favorite toppings, like sour cream, shredded cheese, and chives.
Creamy Vegetarian Baked Potato Soup
Yield: 8 cups
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Chill Time: N/A
Total Time: 40-45 minutes
Servings: 8
Serving Size: 1 cup
Calories per serving: 174 kcal
Nutritional information is only an estimate and does not include the icing topping.
Ingredients
1 medium onion, diced
1 orange or yellow bell pepper, diced
3 lbs russet potatoes, cubed
1 lb red potatoes, cubed
1 tbsp avocado oil
1/2 tsp salt
1 tbsp gluten free flour (I use Bob’s Red Mill)
1 1/2 tsp garlic powder
1 1/2 tsp liquid smoke
6 c vegetable stock
2 tbsp nutritional yeast
3/4 c heavy cream
black pepper, to taste
Instructions
In a large stock pot, heat avocado oil over medium heat.
Add onion, bell pepper, and salt. Cook until vegetables are soft.
Add garlic powder, flour, and liquid smoke. Cook 2-3 minutes.
Add both types of potatoes to the stock pot and pour in all of the vegetable stock.
Turn the heat up to high and cook uncovered for 10 minutes.
Lower the heat to medium. Cover and cook over medium heat for 20-25 minutes.
Stir in the heavy cream and nutritional yeast.
Serve with your favorite baked potato toppings.
Recipe Notes
Vegan
You can easily make this recipe vegan (in fact it was Vegan before I started to manipulate the ingredients over time). Make these swaps to make this recipe vegan:
Use a vegan-based creamer in place of the heavy cream. Avoid creamers that have a coconut base, as it influences the flavor of the soup.
Toppings
I’m pretty consistent with the toppings I love on this soup, but here are a few to get your juices flowing (or your mouth watering):
Shredded cheese
Crackers
Sour cream or Greek yogurt
Chives
Bacon bits
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