Vegan Chili's Loaded Baked Potato Soup

Nothing says ultimate comfort food like a bowl of creamy vegan potato soup. This plant-based twist on a classic baked potato soup recipe is loaded with tender potatoes, vegan cheddar, crispy vegan bacon, and fresh green onions. Perfect for colder months or as a hearty meal prep option, it’s a delicious soup that will satisfy any potato lover.

Why You'll Love This

• Creamy Texture: Made with plant milk and vegan cheddar, it’s rich and satisfying.
• Customizable: Add your favorite toppings like vegan sour cream, black beans, or even tortilla chips.
• Simple Recipe: Easy steps like boiling, sautéing, and assembling make this a breeze.
• Great for Meal Prep: Store in an airtight container for a quick lunch or dinner.

Other Soups You Will Like!

• Everything But The kitchen Sink Soup
• Vegan Lasagne Bean Soup
• Vegan French Onion Soup
• Vegan Cheddar Brocolli Soup
• Coconut Lemon Grass Soup

Ingredients

• Onion (1 medium, diced): Adds sweetness and depth to the soup base.
• Vegan Butter (2 tbsp): Enhances richness while sautéing aromatics.
• Garlic (3 cloves, minced): A secret ingredient for a savory kick.
• Russet Potatoes (4 large): The base of this soup, offering a hearty, tender texture.
• Garlic Powder (1 tsp): Amplifies the roasted potato flavor.
• Flour (2 tbsp): Creates a roux for thickening the soup.
• Plant Milk (3 cups, unsweetened): For a creamy, dairy-free consistency.
• Vegan Cheddar (1 cup, shredded): Melts beautifully into the soup for cheesy goodness.
• Vegan Bacon (½ cup, crumbled): Adds a smoky, crispy topping.
• Vegetable Broth (2 cups): Balances flavors and forms the soup base.
• Fresh Herbs (e.g., thyme, parsley): For garnish and a fresh finish.
• Green Onions (¼ cup, sliced): A perfect topping for extra flavor.
• Chili Powder (½ tsp): Adds subtle warmth and spice.

Steps

Boil Potatoes

Peel and chop the russet potatoes. Boil in a large pot with water over medium-high heat until tender.

Bake Potato Cubes

Cube half the boiled potatoes, toss with olive oil, garlic powder, and chili powder, and bake on a large baking sheet until golden brown.

Mash Potatoes

Mash the remaining boiled potatoes using a potato masher.

Sauté Aromatics

In a large saucepan or Dutch oven, melt vegan butter over medium heat. Sauté onion and garlic until softened.

Make Roux

Add flour to the saucepan, stirring to form a roux. Slowly whisk in plant milk and vegetable broth until smooth.

Combine

Stir in mashed potatoes to create a creamy base. Simmer over medium-low heat, adjusting seasoning as needed.

Assemble

Add baked potato cubes, vegan cheddar, and chili powder to the soup base. Mix well.

Garnish

Serve in bowls topped with green onions, vegan bacon, fresh herbs, and a sprinkle of vegan cheddar.

Variations

• Spicy Kick: Add cayenne pepper or hot sauce for extra heat.
• Protein Boost: Stir in black beans or pinto beans.
• Sweet Potato Twist: Swap russet potatoes for sweet potatoes for a slightly sweeter flavor.

Substitutions

• Flour: Use gluten-free flour or cornstarch for a gluten-free version.
• Plant Milk: Replace with cashew cream or light coconut milk for added richness.
• Vegan Cheddar: Use nutritional yeast or a dairy-free cream cheese alternative.

Added the Pesto we made the other day.

FAQ

Can I make this ahead?

Yes, store it in an airtight container in the fridge for up to 5 days. Reheat gently over medium heat.

Can I freeze this soup?

Yes, but leave out the plant milk and add it fresh when reheating to maintain the creamy texture.

Can I use other potatoes?

Yes, Yukon gold or red potatoes work well for this recipe.

Top Tip

For the ultimate creamy soup, use an immersion blender to partially blend the soup base before adding the baked potato chunks.

Hint

Serve with a side of crusty bread or tortilla chips to soak up every last bite of this delicious vegan baked potato soup!