Vegan Baked Potato Soup Vegan Baked Potato Soup

Vegan Baked Potato Soup

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! Yum! This is a perfect recipe to make with your Little Chefs.

Note: No little helpers? You can halve the potatoes before baking them for faster cooking and an even more ‘baked’ flavor.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Kid Friendly Step: Preheat oven to 400°F. In a medium to large sized bowl, combine Little Charmer Reds with one tablespoon olive oil, quarter teaspoon salt, and quarter teaspoon black pepper.

Kid Friendly Step: Cover and baking sheet with parchment paper and spread out the seasoned potatoes. Set a timer to bake for 15 minutes.

Be careful removing the potatoes from the oven. Stir and flip the potatoes before baking for another 10 to 20 minutes, or until potatoes are tender when poked with a fork.

In a large skillet, heat one tablespoon olive oil over medium-high heat. Add the chopped onion, minced garlic, and chopped tempeh bacon. (Optional: Cook 2 to 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.

In a blender, combine the veggie broth, cooked potatoes (reserve about one quarter of the potatoes if you prefer a chunkier textured soup), salt and the sautéed onion, garlic, and tempeh. Blend 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.

Kid Friendly Step: Garnish each bowl of soup with a drizzle of olive oil and coconut milk, plus 1 to 2 tablespoon each of cheddar, chopped tempeh bacon, and chives. Accompany with fresh crusty bread spread with your favorite vegan butter.

Step 1 out of 7

Kid Friendly Step: Preheat oven to 400°F. In a medium to large sized bowl, combine Little Charmer Reds with one tablespoon olive oil, quarter teaspoon salt, and quarter teaspoon black pepper.

Step 2 out of 7

Kid Friendly Step: Cover and baking sheet with parchment paper and spread out the seasoned potatoes. Set a timer to bake for 15 minutes.

Step 3 out of 7

Be careful removing the potatoes from the oven. Stir and flip the potatoes before baking for another 10 to 20 minutes, or until potatoes are tender when poked with a fork.

Step 4 out of 7

In a large skillet, heat one tablespoon olive oil over medium-high heat. Add the chopped onion, minced garlic, and chopped tempeh bacon. (Optional: Cook 2 to 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.

Step 5 out of 7

In a blender, combine the veggie broth, cooked potatoes (reserve about one quarter of the potatoes if you prefer a chunkier textured soup), salt and the sautéed onion, garlic, and tempeh. Blend on high until the soup is smooth.

Step 6 out of 7

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.

Step 7 out of 7

Kid Friendly Step: Garnish each bowl of soup with a drizzle of olive oil and coconut milk, plus 1 to 2 tablespoon each of cheddar, chopped tempeh bacon, and chives. Accompany with fresh crusty bread spread with your favorite vegan butter.

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