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.
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!
💭 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.
🍽 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.
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. Read my disclosure policy here.
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
Carrots and Baked Potato Soup
Ingredients
- ½ cup non dairy butter
- ½ cup all-purpose flour
- 6 cups non dairy milk
- 1 cup vegetable broth/stock
- 7 cups russet potatoes - about 5 large
- 1 ½ cups carrots - about 4, chopped
- 4 green onions, chopped finely
- 1 teaspoon sea salt
- ½ 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, ¼ 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
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
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!
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!
Mimi
Can I use sweet onions instead of green onions?
Ginny McMeans
If you mean something like the walla walla or vidalia then yes, you can use them Mimi. I would dice and saute before adding to the soup.
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 🙂
Ginny McMeans
I have to say I love you and your family. Thanks so much for letting me know.
Jenni
Has anyone tried this without baking the potatoes first? Just peeling and cubing and boiling? Thanks!
Ginny McMeans
That will work Jenni it's just that the baked potato gives a different texture. Boiling will be good though. Potato Soup!
Miss Nelson
Can I use sweet potatoes? I'm allergic to any other potato because it's a night shade food.
Ginny McMeans
You can but it probably won't be good with carrots. I think the two flavors in the soup would clash. Sweet potatoes don't take as long to bake as potatoes, maybe 40 minutes, and place them on a baking sheet.
Jessi Doshier
I ran out of almond milk so I subbed a cup of water, thought it would be okay but wished I would've subbed something with more flavor like veggie broth. It turned out too bland. I also ended up roughly mashing my potatoes in the soup. I ended up really liking the texture, just needed a little more flavor.
I'm sure its great as written and I just messed it up. Anyways, thanks for the recipe 🙂 I'll have to try it again exactly as written.
Andre Arsenault
Which non dairy milk would be best to use. Soy or almond?
Ginny McMeans
I prefer almond Andre but you could also use oat. Just make sure they aren't sweetened or marked Vanilla.
Anne
I am looking forward to making this except that I don’t like vegetable broths found in the store (even organic). Is there a substitute I can use?
Ginny McMeans
This is the perfect opportunity for you to start making your own Anne. It's really easy and freezes well too. Here is a recipe from Nicole that is very good. https://ohmyveggies.com/how-to-make-vegetable-broth-with-kitchen-scraps/