Vegan Loaded Baked Potato Soup (made with gold potatoes)

This Vegan Loaded Baked Potato Soup is made with gold potatoes for a naturally rich and buttery texture. This easy, gluten-free, plant-based soup is filling and comforting- it’s perfect with classic loaded baked potato toppings for a cozy meal on a chilly day.

This Loaded Baked Potato Soup is rich, cozy, and ultra-creamy—made entirely with gold potatoes for a naturally buttery texture and comforting flavor. It delivers everything you love about a fully loaded baked potato in warm, spoonable form, without feeling heavy or overly complicated. Best of all, it’s gluten-free, vegan, and made with simple pantry ingredients.

Gold potatoes are the secret here. They break down beautifully as they simmer, thickening the soup naturally and giving it a buttery, velvety texture without the need for flour or cornstarch. Finished with classic “loaded” toppings, this soup is perfect for chilly nights, casual entertaining, or make-ahead lunches.

Why You’ll Love This Soup

• Naturally creamy thanks to gold potatoes—no roux required.
• No potato peeling! Yay!
• Comforting and hearty, yet made with wholesome ingredients.
• Super easy to make.
• Easy to customize with classic or plant-based toppings.
• Gluten-free and vegan-friendly.
• Perfect for leftovers and meal prep.

Ingredients

For the Soup

Gold Potatoes. Naturally buttery and creamy, gold potatoes create the perfect soup base without needing flour.

Butter or olive oil. Adds richness and depth to the base of the soup.

Yellow onion. Builds savory flavor and balances the creaminess.

Garlic. Enhances the overall flavor of the soup without overpowering the potatoes. I used pre-minced garlic for less meal prep.

Vegetable broth. Keeps the soup flavorful while allowing the potatoes to shine and adds volume to the soup.

Oat milk. Creates a smooth, creamy finish without dairy.

Nutritional yeast. Nutritional yeast brings a subtle cheesiness that boosts flavor of the soup while keeping it dairy-free.

Salt & pepper. Essential seasonings that balance and elevate all the flavors in the soup.

Smoked paprika. Adds a subtle smokiness reminiscent of traditional loaded potatoes.

For Serving (Optional “Loaded” Toppings)

• Dairy-free sour cream, yogurt or cashew cream.
• Shredded dairy-free cheese.
• Chopped chives.
• Crispy plant-based bacon or smoked mushrooms.

Instructions

In a large pot or Dutch oven, heat the vegan butter or olive oil over medium heat. Add the diced onion and cook for 4–5 minutes, until softened and lightly translucent. Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the diced gold potatoes, vegetable broth, nutritional yeast, salt, pepper, and smoked paprika (if using). Bring to a gentle boil, then reduce heat and simmer uncovered for 15–18 minutes, or until the potatoes are very tender and easily pierced with a fork.

Use an immersion blender to blend about half of the soup, leaving some potato chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Stir in the oat milk. Cook over low heat for 3–5 minutes more, stirring frequently. Taste and adjust seasoning as needed. Ladle into bowls and finish with your favorite loaded baked potato toppings.

Storage & Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or plant milk if the soup is too thick.

Tips for the Best Potato Soup

Don’t over-blend. Leaving some potato chunks gives the soup that classic baked potato feel.

Use unsweetened plant milk. Sweetened varieties will alter the flavor and add a sweetness that I don’t think would pair well with this savory soup.

Adjust thickness easily. Add more broth for a thinner soup or let it simmer longer to thicken.

Variations & Add-Ins

Extra protein. Stir in white beans or chickpeas for a heartier, higher protein potato soup.

Veggie boost. Add steamed broccoli, roasted cauliflower, or corn.

Spicy twist. Add red pepper flakes or diced jalapeños if you’re a fan of spicy.

Ultra-creamy. Stir in a spoonful of dairy-free cream cheese or sour cream before serving.

Let me know what you think about this Vegan Loaded Baked Potato Soup! Leave a comment down below in the comments section, as well as giving it a five ⭐️⭐️⭐️⭐️⭐ rating ️ so that others can discover a simple and delicious weeknight soup! Tag me on Instagram, Facebook, or Pinterest if you make it!

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