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.
Ingredients
- 1 medium onion diced
- 2 tablespoon vegan butter
- 3 cloves garlic minced
- 4 large russet potatoes peeled and chopped
- 1 teaspoon garlic powder
- 2 tablespoon flour
- 3 cups plant milk unsweetened
- 1 cup vegan cheddar shredded
- ½ cup vegan bacon crumbled
- 2 cups vegetable broth
- ¼ cup green onions sliced
- ½ teaspoon chili powder
- Fresh herbs e.g., thyme, parsley, for garnish
Instructions
- Peel and chop the russet potatoes. Boil in a large pot with water over medium-high heat until tender.
- 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 the remaining boiled potatoes using a potato masher.
- In a large saucepan or Dutch oven, melt vegan butter over medium heat. Sauté onion and garlic until softened.
- Add flour to the saucepan, stirring to form a roux. Slowly whisk in plant milk and vegetable broth until smooth.
- Stir in mashed potatoes to create a creamy base. Simmer over medium-low heat, adjusting seasoning as needed.
- Add baked potato cubes, vegan cheddar, and chili powder to the soup base. Mix well.
- Serve in bowls topped with green onions, vegan bacon, fresh herbs, and a sprinkle of vegan cheddar.