This cozy loaded potato soup recipe has all the flavour of a loaded baked potato in the form of an easy, creamy soup! A smooth potato base is topped with vegan cheese, bacon, and scallions for the ultimate comfort food meal.
If you ask a random person to name their favourite comfort foods, I think both soup and potatoes would rank at the top of many lists. One is warm and cozy, the other is unfussy and carb-y. (Let’s be honest, carbs are definitely the most comforting food group.) This loaded potato soup combines both!
While the traditional version of this soup is typically pretty rich and heavy, I switched things up to make a comfort food classic that’s much lighter and completely plant-based. It still hits the spot and it tastes quite indulgent, though!
Why You’ll Love This Loaded Potato Soup Recipe
Here’s what makes this loaded potato soup one of my favourites:
- Vegan . Traditional loaded potato soup is loaded with dairy and bacon, but my version is made without any of those ingredients so everyone can enjoy it!
- Easy . This recipe requires just 15 minutes of prep time, which means most of the time needed to make it is hands-off. Sit back and relax while your soup simmers away! (For an even quicker version, try my Creamy Vegan Instant Pot Potato Soup !)
- Light . The use of almond milk instead of heavy cream makes this soup a lot lighter without sacrificing flavour.
- Flexible . This recipe is pretty flexible, too. Think about your favourite toppings for baked potatoes or loaded potato skins and use them to top your bowl of soup.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Potato Soup Base:
- Vegan butter – Either store-bought or homemade vegan butter .
- Red onion – Yellow or white onion also work here.
- Garlic
- Smoked paprika – Smoked paprika adds a lovely smokiness to the flavour of this loaded potato soup.
- Potatoes
- Veggie broth – I love to use my homemade vegetable broth , but store-bought is also fine.
- Almond milk – Or another unflavoured and unsweetened plant-based milk.
- Sea salt
- Ground black pepper
- Vegan Greek, almond or coconut yogurt – Vegan sour cream is also excellent in this soup.
- Vegan cheese – Optional, but highly recommended!
- Toppings – I use coconut bacon , vegan yogurt or cashew cream , scallions, and vegan cheese.
For the Roux:
- Gluten-free flour – Or regular all-purpose flour if you don’t have a gluten sensitivity.
- Vegan butter
What Potatoes Are Best for Soup?
Russet potatoes are best for soup because of their high starch content. The same starch that makes Russet potatoes fluffy when baked makes them into a thick, creamy potato soup.
How To Make Loaded Potato Soup
Let’s make some vegan potato soup! Here’s what you’ll need to do.
- Cook the aromatics . Melt 2 tablespoons of vegan butter in a large stock pot set over medium-high heat. Add the onion and garlic and sauté until softened, about 3 minutes.
- Simmer . Add the smoked paprika, potatoes, veggie broth, almond milk, salt, and black pepper. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes, or until the potatoes are tender.
- Make the roux . Melt the remaining vegan butter in a small pan set over medium-high heat. Slowly add the flour, whisking constantly, and then reduce the heat to medium. Continue to whisk for about 5 minutes, until the mixture is smooth.
- Add the roux and yogurt . Transfer the roux to the pot with the soup and stir to combine. Stir in the vegan yogurt and cheese, if using. Simmer for 5 minutes.
- Blend . Use an immersion blender to blend the soup until it reaches your desired consistency.
- Finish . Ladle the soup into bowls, then add toppings.
Tips for Success
Follow these additional pointers for perfect loaded potato soup:
- Use an immersion blender if you have one . This makes pureeing the soup much easier! If you don’t have an immersion blender, you can use a blender or food processor and puree the soup in batches. Note that you’ll need to let the soup cool a bit first and vent the lid slightly, then place a dish towel over the top. Venting keeps steam from building up in the blender and the towel keeps the soup from leaking onto your countertop (or splattering onto you!) through the partially open lid.
- Adjust as needed . If the soup is too thick for your liking, add more vegan milk until it reaches your desired consistency.
- Whisk the roux constantly . When making the roux, make sure to add the flour a tablespoon at a time and whisk continuously while simmering or the soup will have little lumps of flour in it.
Variations
You can vary the texture of this loaded potato soup in a few different ways:
- Make it (almost) completely smooth using an immersion blender, which is my preferred method. While an immersion blender won’t get your soup quite as smooth as a regular blender, it does come close and it’s a lot easier because you don’t have to wait for the soup to cool or work in batches.
- Blend only a portion of the soup for a chunkier texture , or even just mash the potatoes with a potato masher or wooden spoon.
- Use less liquid. You can start with a cup less almond milk for a thicker soup . If it ends up being thicker than you’d like, simply add more milk!
Serving Suggestions
This loaded potato soup pairs beautifully with a simple green salad or Garlic and Rosemary Focaccia Bread for dipping. It’s also fantastic with a grilled cheese on the side—I love using my Vegan Japanese Milk Bread to make grilled cheese with a melty vegan cheddar.
How to Store Leftovers
If you have leftovers, you can store them in an airtight container in the refrigerator for 3 to 4 days. Reheat the loaded potato soup on the stovetop over medium heat or warm it up in the microwave. I recommend storing the toppings separately, then adding them to the soup before serving.
Can This Recipe Be Frozen?
Potato soup can be frozen, but it may have a grainy texture after freezing, thawing, and reheating. If that doesn’t bother you, feel free to freeze it in an airtight container or freezer-safe bag for up to 3 months. To serve, just place it in the refrigerator overnight to thaw and then reheat according to the instructions above.
More Vegan Soup Recipes
- Vegetable Minestrone Soup
- Mulligatawny Soup
- Creamy Vegan Mushroom Wild Rice Soup
- Roasted Cauliflower Soup
- Easy Roasted Carrot Ginger Soup
Ingredients
Potato Soup Base
- 2 tablespoons melted vegan butter
- ½ red onion, finely diced , 3.5g
- 4 cloves garlic
- 2 teaspoons smoked paprika
- 3 ½ – 4 cups peeled and chopped potatoes , roughly 611g
- 2 cups veggie broth
- 2-3 cups vegan milk , any one works, I usually use soy or coconut
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 3 tablespoons vegan greek , almond or coconut yogurt
- ½ cup vegan cheese , optional, but good
- top with coconut bacon recipe here , vegan yogurt (or cashew cream), scallions and vegan cheese
Roux
- 5 tablespoons all purpose gluten free flour mix
- 3 tablespoons vegan butter
Instructions
- In a large stock pot over medium high heat, add in the 2 tablespoons of vegan butter. Add in the onion and garlic and sauté for about 3 minutes, together. Add in the smoked paprika, then the potatoes, veggie broth, Silk Almondmilk, sea salt and ground black pepper. Bring to a boil, then reduce to a simmer for about 20 minutes, until the potatoes are cooked through.
Roux
- In a separate small pan over medium high heat, add the vegan butter. Allow to melt and then, tablespoon by tablespoon, add the flour to whisk in. Reduce heat to medium heat. Whisk it thoroughly for about 5 minutes while the soup is simmering, until all lumps or flour bubbles are completely removed and it is a thick and completely smooth mixture. Remove from the heat.
Mixing it all together
- Add the roux into the soup and stir immediately to combine. Also add in the vegan greek, almond or coconut yogurt to combine and stir in. If you’re adding the extra vegan cheese, you can stir it in now.
- Allow the soup to simmer for another 5 minutes to combine everything and then remove from heat.
- Using an immersion blender, blend the soup together until nice and creamy and smooth.
- Top with coconut bacon recipe here , vegan yogurt (or cashew cream), scallions and some extra vegan cheese. Enjoy!
Notes
- To store : If you have leftovers, you can store them in an airtight container in the refrigerator for 3 to 4 days. Reheat it on the stovetop over medium heat or warm it up in the microwave.
- To freeze : Potato soup can be frozen, but it can have a grainy texture after freezing, thawing, and reheating. If that doesn’t bother you, feel free to freeze it in an airtight container or freezer-safe bag for up to 3 months. To serve, just place it in the refrigerator overnight to thaw and then reheat according to the instructions above.
Vegan Loaded Potato Soup
Ingredients
Potato Soup Base
- 2 tablespoons melted vegan butter
- ½ red onion, finely diced 3.5g
- 4 cloves garlic
- 2 teaspoons smoked paprika
- 3 ½ - 4 cups peeled and chopped potatoes roughly 611g
- 2 cups veggie broth
- 2-3 cups vegan milk any one works, I usually use soy or coconut
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 3 tablespoons vegan greek almond or coconut yogurt
- ½ cup vegan cheese optional, but good
- top with coconut bacon recipe here vegan yogurt (or cashew cream), scallions and vegan cheese
Roux
- 5 tablespoons all purpose gluten free flour mix
- 3 tablespoons vegan butter
Instructions
- In a large stock pot over medium high heat, add in the 2 tablespoons of vegan butter. Add in the onion and garlic and sauté for about 3 minutes, together. Add in the smoked paprika, then the potatoes, veggie broth, Silk Almondmilk, sea salt and ground black pepper. Bring to a boil, then reduce to a simmer for about 20 minutes, until the potatoes are cooked through.
Roux
- In a separate small pan over medium high heat, add the vegan butter. Allow to melt and then, tablespoon by tablespoon, add the flour to whisk in. Reduce heat to medium heat. Whisk it thoroughly for about 5 minutes while the soup is simmering, until all lumps or flour bubbles are completely removed and it is a thick and completely smooth mixture. Remove from the heat.
Mixing it all together
- Add the roux into the soup and stir immediately to combine. Also add in the vegan greek, almond or coconut yogurt to combine and stir in. If you’re adding the extra vegan cheese, you can stir it in now.
- Allow the soup to simmer for another 5 minutes to combine everything and then remove from heat.
- Using an immersion blender, blend the soup together until nice and creamy and smooth.
- Top with coconut bacon recipe here , vegan yogurt (or cashew cream), scallions and some extra vegan cheese. Enjoy!
Notes
- To store : If you have leftovers, you can store them in an airtight container in the refrigerator for 3 to 4 days. Reheat it on the stovetop over medium heat or warm it up in the microwave.
- To freeze : Potato soup can be frozen, but it can have a grainy texture after freezing, thawing, and reheating. If that doesn’t bother you, feel free to freeze it in an airtight container or freezer-safe bag for up to 3 months. To serve, just place it in the refrigerator overnight to thaw and then reheat according to the instructions above.
Nutrition
Vegan Loaded Potato Soup https://jessicainthekitchen.com/vegan-loaded-potato-soup-one-pot-creamy/ September 25, 2023
This vegan pumpkin pie tastes and bakes JUST like the classic – you’re going to LOVE this! Made with only 9 ingredients, it’s rich, smooth in texture, and filled with flavor! It also just so happens to be gluten-free!
After making this vegan pumpkin pie, friends, I am HOOKED on pie.
I always thought making pies was hard, but after making this super simple vegan pumpkin pie, I’ve learnt that it really isn’t! Speaking of which, one bite and you’ll be hooked, too. This pie is the perfect pie for Thanksgiving – that is a fact. The Mr., who grew up eating pumpkin pie at Thanksgiving, verified that 100% for me.
The three slices I had also verified this fact. Oops. But, when you’ve got a smooth pumpkin pie made with cinnamon, ginger, and rich pumpkin puree sitting in front of you, all sliced up and ready to go, it’s impossible not to sample a slice (or three!). Get in on the goodness, and you’ll see what I mean!
Also, if you’re in the mood to make some more easy pumpkin desserts, try these pumpkin sugar cookies , these pumpkin cupcakes , or this pumpkin sheet cake !
Why You’ll Love This Vegan Pumpkin Pie
Pumpkin pie is a classic Thanksgiving dessert, but you can make it all year-round if you like! Here’s why I think you’ll be hooked on it, just like me:
- Perfectly smooth. This pumpkin pie filling is so creamy and moist. Pair that with a flaky gluten-free crust, and every bite is a dream!
- Sweet and comforting. This pumpkin pie is filled with sugary maple syrup, sweet brown sugar, rich pumpkin puree, and cozy cinnamon and ginger. What a comforting combination!
- Quick and easy. This pie can be prepped in 15 minutes and baked in 1 hour! That’s all there is to it.
Notes on Ingredients
These are the ingredients you’ll need to round up to make a vegan gluten-free pumpkin pie. You can find the exact amounts for each in the recipe card below, along with the directions!
- Pumpkin – You can use fresh pumpkin pie puree or canned, up to you!
- Coconut Milk – You want to ensure you’re using the one from the can since it’s nice and thick and will yield that beautiful silkiness that you’re looking for!
- Spices – Although I’ve listed the cinnamon, ginger, and all spice separately, you can substitute 1 ½ teaspoons pumpkin pie spice instead! If you like your pie extra spiced, feel free to use 2 teaspoons.
- Salt – I like to use sea salt in this recipe.
- Maple Syrup – Pure maple syrup is the way to go!
- Brown Sugar – Cane sugar and coconut sugar can also be used.
- Cornstarch – This is crucial because it is the perfect thickener and it binds the pie ingredients together, creating a smooth texture. I have not tested arrow starch, but you can test it if you’d prefer to use that.
- Pie Crust – You don’t have to use mine if you’re not gluten-free! You can also substitute the gluten-free flour in mine for regular flour for a regular vegan pie crust .
How to Make Vegan Pumpkin Pie
This vegan pumpkin pie is made in just a few simple steps! Here’s how it all happens:
- Prepare the crust. Pre-bake your pie crust for 10 minutes, then set it aside.
- Make the pie filling. In a large bowl, add all the pie ingredients. Add all the pumpkin puree, sea salt, thick coconut milk cream, cinnamon, ground ginger, all spice, maple syrup, sugar and sifted in cornstarch.
- Mix until everything is combined. Blend everything together well with a whisk until the cornstarch is completely whisked out. Alternatively, mix all the dry ingredients together first, blend out the cornstarch, and then add the wet ingredients.
- Allow the pie to rest before baking it. You can leave this to set for an hour covered with a kitchen towel first to allow the ingredients to completely blend together, or bake the pie immediately. To me, it tastes even better when the ingredients are left to sit a bit.
- Pour the batter into the pie crust. Then, bake the pie for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (whichever is furthest away from the heat). Finally, remove the pie from the oven and let it set and cool completely.
- Serve and enjoy. Cover the pie with saran wrap or foil and set it in the fridge for at least 4 to 6 hours, or ideally overnight. Then, remove the pie from the fridge, cut it, and serve. I highly recommend dolloping each slice with some delicious vegan coconut whipped cream. Enjoy!
Watch This Vegan Pumpkin Pie Recipe Come Together
You can mix this vegan gluten-free pumpkin pie together in no time. Watch it happen below!
Tips for Success
These quick tips and tricks will help you produce the best vegan pumpkin pie:
- Try not to make substitutions. I recommend making it just like I have. Substitutions can be extremely tempting, but this is fool-proof and already tested so many times that you don’t need to. The only substitutions I’d endorse would be using agave nectar instead of maple syrup, and coconut sugar for the cane sugar. I made this using both and loved them both in this.
- What to do if the pumpkin puree looks watery. If you’re using/getting a particularly watery pumpkin puree result (i.e. it looks more watery than the photos and the video) set it in a sieve/strainer over your sink for about 30 minutes to 1 hour. This will drain any excess liquid.
- Depending on the size of your pie dish, don’t fill the pie dish to the very top. It puffs up while baking, and you don’t want it to overflow. I have a 9″ pie dish that’s decently deep, so just keep that in mind. You want to fill it up to the level of what is in the video and photos.
- Let the pie cool completely, and then refrigerate it overnight. That way, the flavors are absolutely outstanding. I even made my batter ahead of time (about an hour) and let it sit so the flavors could blend. This isn’t necessary, but if you have the extra time, it makes the pie even better!
- Add a few simple decorations. You could spruce this pie up even more by adding a few cookie cutter leaves on top with the extra pie dough.
Serving Suggestions
While this pumpkin pie tastes amazing as-is, you can definitely add a few toppings when you serve it if you like!
- Whipped cream. As mentioned above, this coconut whipped cream is an incredible addition! Cashew whipped cream is also a personal favorite.
- Caramel sauce. Vegan caramel sauce tastes great on this pumpkin pie!
- Chopped nuts. Chopped pecans, for example, pair so well with a slice of pumpkin pie.
How to Store
Baked vegan pumpkin pie can be stored in an airtight container, or covered with saran wrap/foil. Keep it in the fridge for 4-5 days, and serve it warm, cold, or at room temperature – whatever you like best!
Can I Freeze Vegan Pumpkin Pie?
YES! You can freeze this for up to 4 days and it’ll still taste exactly the same. Or, you can freeze it for up to a month and it’ll taste very similar, although not as fresh at just baked. Wrap the pie in saran wrap, then in foil, and then place it in a freezer-safe zipped plastic bag. This ensures that smells and freezer burn will not affect your pie. When thawing, place the pie in the fridge. Do not thaw it on the counter, as this will cause your crust to get soggy. If you have raw fish in your freezer, remove this first since this will be the first smell to seep into your pie.
More Thanksgiving Dessert Recipes
If you loved this vegan pumpkin pie recipe, try out another of these classic Thanksgiving desserts!
- Pumpkin Cheesecake Swirl Brownies
- Pecan Pie
- Vegan Pumpkin Cheesecake
- Apple Pie Bars
- Pumpkin Pie Chia Pudding
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
- 2 cups pumpkin puree , (450g) homemade or canned
- 1/2 teaspoon sea salt
- 1 cup coconut cream , (230g) You can buy coconut cream or a full fat can of coconut milk and get it from the can, the thick creamy white portion only – *check notes on how to get it from the can
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon all spice
- 1/4 cup maple syrup , (84g)
- 1/2 cup brown sugar , or cane sugar or coconut sugar , (105.3g)
- 1/4 cup cornstarch , (32g) – I recommend sifting this in
Instructions
- Preheat oven to 350°F/180°C.
- Pre-bake pie crust for 10 minutes. Set aside to cool.
- In a large bowl, add all the pumpkin puree, sea salt, thick coconut milk cream, cinnamon, ground ginger, all spice, maple syrup, sugar and sifted in cornstarch. Blend together well with a whisk or in a blender or food processor until cornstarch is completely combined. Alternatively to blend out the cornstarch, mix it with the spices first, then add the wet ingredients.
- You can leave this to set for an hour covered with a kitchen towel first to allow ingredients to completely blend together, or bake immediately. To me, it tastes even better when ingredients are left to sit a bit.
- Pour the batter into the cooled pie crust. Bake for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat).
- Remove from oven and let set and cool completely.
- Cover with saran wrap or foil and set in the fridge for at least 4 to 6 hours, ideally overnight. Remove and cut the pie and serve. Dollop each slice with delicious whipped coconut cream . Enjoy!
Notes
- How to get the thick creamy white portion only from the coconut milk: Put a can of full-fat coconut milk in your fridge overnight. After being refrigerated overnight, open the can, and scoop out the thick solids out of the jar until you reach 1 cup. That’s what you want to use! You can set the coconut water into a jar in the fridge and use it in your smoothies or drink it.
- I recommend making this recipe exactly as made. If you want to, you can substitute the maple syrup with agave nectar. To test if your pie is finished baking, stick a toothpick into the corner of the pie. It should be solid. Try not to touch your pie – it’ll leave some imperfections.
- When your pie comes out, it may be two different colors. This is from the spices in the pie. As it cools and settles, it’ll change to one solid color.
- You could spruce this pie up even more by adding a few cookie cutter leaves on top with the extra pie dough.
- If you’re using/getting a particularly watery pumpkin puree result (looks more watery than the video and photos) set it in a sieve/strainer over your sink for about 30 minutes to 1 hour. This will drain any excess liquid.
- To store. You can store this baked pumpkin pie in the fridge wrapped with saran wrap or foil for up to 5 days.
- To freeze. You can freeze this for up to 4 weeks. It will taste the same after a week of freezing, and only slightly different after that. Wrap the pie in saran wrap, then in foil, and then place in a freezer-safe zipped plastic bag. This ensures that smells and freezer burn will not affect your pie. When thawing, place in the fridge to thaw. Do not thaw on the counter as this will cause your crust to get soggy.
