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.

10 mins
25 mins


  • Medium to large bowl
  • Baking sheet
  • Parchment paper
  • Large skillet
  • Blender


Baked Little Potatoes:

  • 4 cups Little Potatoes
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Vegan Baked Potato Soup:

  • 1 Tbsp olive oil
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 4 to 5 slices tempeh bacon
  • 1/4 tsp salt
  • 3 cups vegetable broth
  • 1/3 cup coconut cream
  • 1/4 cup vegan cheddar, shredded
  • 2 Tbsp chives, chopped

Loaded Toppings:

  • (To taste) chives, chopped
  • (To taste) vegan cheddar, shredded
  • (To taste) tempeh bacon, crumbled or chopped
  • (To taste) black pepper
  • (For drizzling) coconut milk
  • (For drizzling) olive oil


  • Step 1

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

  • Step 2

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

  • Step 3

    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

    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

    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

    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

    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.