When I decided to make a new vegan potato soup recipe, I wanted a chunky, creamy soup. And, I also wanted to include toppings typical to a loaded baked potato. So, I created a loaded vegan potato soup topped with Vegan Coconut Bacon and chives.
A thick and creamy soup can easily be made without plant milk or cashews. Instead, by blending half the soup ingredients, a creamy soup base is attained. Leaving the rest of the soup chunky, however, gives the perfect combination of loaded baked potato soup.
HOW TO CUT POTATOES INTO EQUAL SIZED PIECES FOR VEGAN POTATO SOUP RECIPE
In order to cut vegetables, such as potatoes, or other vegetables in equal-sized pieces, I use my favorite Mueller Vegetable Chopper. Not only does it have a small and large chopping blade for quick and easy chopping.
For instance, I cut 6 large baking potatoes, skin left on, using the 13.6 mm dicer. First, I washed my potatoes and scrubbed the outside. Then. I cut my potatoes using the vegetable chopper.
Then, I always wash my potatoes again, once they are all cut, to remove any excess dirt and debris. Simply use a colander and rinse and toss the potatoes with your hands in cold water.
HOW TO MAKE A QUICK AND EASY SAVORY VEGAN POTATO SOUP
With a few simple ingredients, you can make a quick and easy savory vegan potato soup. All you need is:
- 6 large baking potatoes
- 1 large yellow onion
- 1 shallot
- 1 leek
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 3 springs rosemary, chopped
- Sea salt and pepper to taste
As a result of combining a shallot, leek, and onion together, the vegan potato soup gets its savory flavor.
On the other hand, rosemary has a pronounced woodsy and peppery at the same time.
QUICK AND EASY STEPS TO FOLLOW TO MAKE VEGAN POTATO SOUP
First, in a large soup pot, I saute the onion, leek, and shallot together with the garlic.
Although the leeks, and onion sweat and create moisture, you may need to use a little vegetable broth to prevent sticking. Once the onions are translucent, I add all the diced potatoes and pour the vegetable broth to cover the potatoes.
Next, I add the seasonings and rosemary and cover, and bring to a boil.
As soon as the mixture is boiling, I reduce it to simmer for 30 minutes.
In order to keep the soup chunky, yet creamy, I remove half the soup from the pot and blend it until it’s smooth.
Then, I add it back into the soup pot with the chunky portion of the vegan potato soup.
As a result, you have a thick and creamy soup with beautiful chunks of potatoes and tiny bites of onions and leeks.
WHAT TOPPINGS ARE BEST FOR A LOADED VEGAN POTATO SOUP RECIPE?
Additionally, once I ladle the soup into the bowls, I like to add a savory garnish and highlight the savory taste with chives.
Coconut bacon, an easy garnish to make, goes perfectly with the potato soup.
The chives and parsley, on the other hand, give a fresh green taste to enhance the flavors in the onions, shallot, and leeks.
- Vegan Coconut Bacon
- Fresh, chopped chives
- Fresh, chopped parsley
Because I love to make soup all year long, I have favorite savory soups I consider comfort food.
Not only are these soup recipes my favorites, but they are great entrees and make perfect lunches to go.
MY FAVORITE COMFORT SOUP RECIPES TO SHARE WITH YOU…
- Vegan Clam Chowder Oh My!
- Vegan Cream of Broccoli Soup
- Potato Leek Soup
- Hungarian Mushroom Soup
- Crockpot Spicy Coconut Potato and Corn Soup
- Cauliflower Bisque Soup with Paprika and Chives
- Skinny Cream of Tomato Soup
- Vegan Crockpot Split Pea Soup
- Vegan Italian Wedding Soup