1. 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.
2. 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.
3. 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.
4. 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.