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    You are here: Home / Soups and Stews / Baked Potato Soup Recipe

    Baked Potato Soup Recipe

    Published: November 16, 2015. Last Updated: September 26, 2023 by: Ginny McMeans

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    Jump to Recipe -
    Two photos with one above the other showing two different angles of a bowl full of white chunky soup.

    Baked Potato Soup is hearty, creamy, easy, vegan and this recipe is a little different. It's plant-based and carrots are added for just a hint of sweetness.

    is filling a green bowl with creamy potatoes and carrot soup. Sittinf on a open weave mat and fading out to black in the background.

    Soups on! That is one of the most inviting and comforting statements out there. Even if you just whisper it to yourself you probably have a smile on your face.

    There is such gratification when you are looking at a big pot of homemade soup. Luckily, it is actually easy to do.

    I have heard that if you can make a great soup from scratch then you are a good cook.

    Just put a big pot on the stovetop and get to it. When you are ringing the dinner bell people will come running.

    It's hard to have a better soup than loaded baked potato soup made from scratch!

    Overhead photo of a bowl or chunky baked potato soup against an open weave mat with iced tea.
    Jump to:
    • 💭 What potatoes bake best
    • 🍽 Helpful tools
    • 🥣 Great homemade soups
    • 📋 Recipe

    💭 What potatoes bake best

    • Truly, russet potatoes are the best for baking.
    • The small colorful baby potatoes that are on the market now have many pretty color varieties with their purple, red and gold skins but they are small are hard to handle.
    • Yukon Gold potatoes are a yellow color and aren't as starchy as russets. Starchy is good for baked potatoes though.
    • Russets taste fantastic but you may need to clean up their skins a bit.
    • Fingerling potatoes have nutty or earthy flavors with different varieties also being in different colors. Not great for baking but great for roasting.
    White chunky baked potato soup with carrots is in an olive green bowl with a sop spoon on the side.

    🍽 Helpful tools

    • Stockpots are great for cooking. There's plenty of room for any soup or stew.
    • Cutting boards are needed in almost every recipe. This set has three sizes.
    • A 7" or 8" chef's knife takes care of all your chopping needs.
    Two photos with one above the other showing two different angles of a bowl full of white chunky soup.

    🥣 Great homemade soups

    • Navy Bean Soup is a classic favorite and this recipe is hands-off with the use of a crockpot.
    • You need to try a Corn Chowder if you never have before. This one is rich and you're going to love it.
    • This Vegan Split Pea Soup tastes just like Anderson's and I kid you not.
    • I can go on and on with fabulous soup recipes that live here on this blog but I'll just add one more. French Onion Soup made fast and the richness is a dream.

    📋 Recipe

    Baked potato soup ready serve

    Carrots and Baked Potato Soup

    Ginny McMeans
    Baked Potato Soup is hearty, creamy, easy, plant-based and carrots are added for just a hint of sweetness.
    5 from 16 votes
    Print Save Saved
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Main Dish
    Cuisine Soup
    Servings 6 Servings
    Calories 445 kcal

    Ingredients
      

    • ½ cup non dairy butter
    • ½ cup onion - diced
    • ½ cup all-purpose flour
    • 6 cups non dairy milk
    • 1 cup vegetable broth/stock
    • ¾ teaspoon paprika
    • 1 teaspoon dried thyme
    • 1 teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 7 cups russet potatoes - about 5 large
    • 1 ½ cups carrots - about 4, chopped

    Instructions
     

    • Scrub the potatoes clean and poke them with a knife so that steam can escape while they are baking.
      Scrub the potatoes clean and poke them with a knife
    • Place in the oven and bake at 400°F for 1 hour, or until you can easily pierce the potato with a fork.
      Place in the oven and bake
    • Remove and let set so they can cool for handling.
    • While the potatoes are baking -
    • In a medium saucepan cover the carrots with water.
      In a medium saucepan cover the carrots with water
    • Bring to a boil and simmer over medium heat for 20 minutes.
    • Drain.
    • Peel and cube the potatoes into large bite size chunks.
      Cube the potatoes into large bite size chunks
    • In a stock pot, melt the non dairy butter over medium heat.
      melt the non dairy butter over medium heat
    • Add the onion and saute for 10 minutes.
      Add the onion and saute for 10 minutes
    • Stir in flour until well combined and cook for about 2 minutes. Watch closely.
      Stir in flour until well combined and cook
    • Gradually stir in non-dairy milk and vegetable broth over high heat, and bring to a boil, stirring constantly. Turn down the heat to medium.
      Gradually stir in non-dairy milk and vegetable broth over high heat
    • If you would like the soup a little thinner then you can add more vegetable broth, ¼ cup at a time.
      If you would like the soup a little thinner then you can add more vegetable broth
    • Add the paprika, thyme, salt, and pepper. Stir in.
      Add the paprika thyme salt and pepper
    • Gently stir in potatoes and carrots.
      Gently stir in potatoes and carrots
    • Heat through so that the vegetables get hot, about 10 minutes.
      Heat through so that the vegetables get hot
    • Serve hot.
      Serve hot
    • Sprinkle a little pepper on top, if you like.
      Sprinkle a little pepper on top

    Video

    Notes

    You can't freeze this soup but it will keep in the fridge for 3 days.
    To reheat the leftovers -
    place in a saucepan and heat through.
    You can add a little vegetable broth if is has thickened. Don't add it until the soup is hot because the thickness can be deceiving when the soup is cool.
     

    Nutrition

    Serving: 1ServingCalories: 445kcalCarbohydrates: 53gProtein: 13gFat: 20gSaturated Fat: 3gSodium: 686mgPotassium: 1237mgFiber: 4gSugar: 9gVitamin A: 7375IUVitamin C: 14mgCalcium: 342mgIron: 3.4mg
    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. Penny

      January 21, 2021 at 2:12 pm

      5 stars
      This was as good as it looks. It was so easy and had lots of flavor.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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