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Baked Potato Soup Recipe

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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.
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💭 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.

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If you take a photo of your loaded chunky potato soup I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.

🥣 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 is hearty, creamy, easy and this recipe is a little different.
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5 from 6 votes

Carrots and Baked Potato Soup

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

Ingredients

  • 1/2 cup non dairy butter
  • 1/2 cup all-purpose flour
  • 6 cups non dairy milk
  • 1 cup vegetable broth/stock
  • 7 cups russet potatoes – about 5 large
  • 1 1/2 cups carrots – about 4, chopped
  • 4 green onions, chopped finely
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Scrub the potatoes clean and poke them with a knife so that steam can escape while they are baking.
  • Place in the oven and bake at 400°F for 1 hour, or until you can easily pierce the potato with a fork.
  • Remove and let set so they can cool for handling.
  • While the potatoes are baking –
  • 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.
  • In a stock pot, melt the non dairy butter over medium heat.
  • Stir in flour until smooth. Watch closely.
  • 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.
  • If you would like the soup a little thinner then you can add more vegetable broth, 1/4 cup at a time.
  • Gently stir in potatoes, carrots and onion.
  • Heat through so that the vegetables get hot, about 10 minutes.
  • Add salt and pepper.
  • Serve hot.
  • Sprinkle a little pepper on top, if you like.

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

Nutrition Facts
Carrots and Baked Potato Soup
Amount Per Serving (1 Serving)
Calories 445 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g15%
Sodium 686mg29%
Potassium 1237mg35%
Carbohydrates 53g18%
Fiber 4g16%
Sugar 9g10%
Protein 13g26%
Vitamin A 7375IU148%
Vitamin C 14mg17%
Calcium 342mg34%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  2. Jenni

    Has anyone tried this without baking the potatoes first? Just peeling and cubing and boiling? Thanks!

  4. Amanda

    I made this last week and loved it!!!!! Even my family members who aren’t plant based loved it and asked me to make it again this week- so here I am making it for a second time! Thank you so much for sharing such wonderful yumminess 🙂

  7. Ginny McMeans

    You are very welcome Rainee and thank you! I used almond but you can use any that you have on hand or prefer. Just make sure it is not sweetened. So glad you found this recipe!

  8. Rainee Dillon

    This soup looks hearty, I’m excited to try it! I was curious about which type of non-dairy milk you used? Soy? Almond? Which would you recommend? Thanks Ginny for this recipe!

  10. Monica | Nourish & Fete

    Hooray for soup season! I absolutely love making tomato and carrot soup this time of year, but have actually never made potato soup – can you believe that!? Pinning this to try ASAP! I love the idea of adding the carrots.

  13. Trang

    We are almost coming up on soup season (it was 92F here today), but this will be perfect for when the weather finally decides to cool down 😉

  15. Sabine

    That sounds absolutely delicious. But given that potatoes vary immensely in size, how much gramm of potatoes are needed for this recipe? Thank you.

  17. Sammie

    I know this is old, but I am only one person and 6 cups of non-dairy milk is pretty costy where J am.. can I divide everything in half or would some ings need to be adjusted?

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