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Vegan Baked Potato Soup - #vegan #vegetarian #glutenfree @LittlePotatoCo

Vegan Loaded Baked Potato Soup

  • Author: Brittany at
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Vegan


This simple soup is creamy, delicious, and brimming with classic baked potato toppings like crumbled bacon, shredded cheese, chives, and black pepper. Enjoy with a crusty piece of bread spread with your favourite vegan butter. Serves 4.



Baked Creamer Potatoes

  • 4 cups of The Little Potato Company's Little Reds (You can substitute with Blushing Belles, Baby Boomers, or Dynamic Duo Little Potatoes)
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper (or more to taste)

Vegan Baked Potato Soup

  • 1 Tbsp olive oil
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 4-5 slices of tempeh bacon (I used Turtle Island Foods's Maple Tempeh Bacon)
  • 1/4 tsp salt
  • 3 cups vegetable broth
  • 1/3 cup coconut cream
  • 1/4 cup shredded vegan cheddar (I used Daiya Cheddar Style Shreds)
  • 2 Tbsp chives, chopped

Loaded Toppings

  • chives, chopped
  • vegan cheddar, shredded
  • tempeh bacon, crumbled or chopped
  • black pepper (to taste)
  • coconut milk (for drizzling)
  • olive oil (for drizzling)


  1. Kid Friendly Step: Preheat oven to 400F. In a medium to large sized bowl, combine The Little Potato Company's Little Reds with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.
  2. (Note: No little helpers? You can halve the potatoes before baking them for faster cooking and an even more "baked" flavour.)
  3. Kid Friendly Step: Cover and baking sheet with parchment paper and spread out the seasoned potatoes. Set a timer to bake for 15 minutes.
  4. Be careful removing the potatoes from the oven. Stir and flip the potatoes before baking for another 10-20 minutes, or until potatoes are tender when poked with a fork.
  5. In a large skillet, heat 1 tbsp olive oil over med-high heat. Add the chopped onion, minced garlic, and chopped tempeh bacon. (Optional: Cook 2-4 full strips of tempeh bacon on the side to chop up for topping the soup after.) Cook until onion is translucent and tempeh is golden-brown.
  6. In a blender, combine the veggie broth, cooked potatoes (reserve about 1/4 of the potatoes if you prefer a chunkier textured soup), salt and the sautéed onion, garlic, and tempeh, Blitz on high until the soup is smooth. Pour back into your skillet or saucepan to reheat. If you reserved any baked potatoes for a chunkier texture, mash the with a fork, and add them to the soup along with the vegan cheddar, coconut milk, and chives. Heat over medium low until the cheese is melted..
  7. Kid Friendly Step: Garnish each bowl of soup with a drizzle of olive oil and coconut milk, plus 1-2 tbsp each of cheddar, chopped tempeh bacon, and chives. Accompany with fresh crusty bread spread with your favourite vegan butter (like Earth Balance Buttery Spread.)