Loaded Baked Potato Soup
This vegan Loaded Baked Potato Soup has everything you love about a loaded baked potato! Crispy skins, smoky tofu bacon, creamy cheddar, and fresh chives all wrapped up in one cozy bowl. It’s rich, hearty, and full of flavor, making it the perfect comfort food for chilly nights, game day gatherings, or anytime you’re craving a soul-warming meal! Plus, it’s a great way to use the whole potato (skins included!) for zero waste cooking.
Ingredients
For the Potatoes and Skins:
- 4 large russet potatoes, scrubbed and poked a few times with a fork or knife
For the Crispy Potato Skins
- Reserved skins from the baked potatoes
- 1-2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon salt & pepper, plus more to taste
Tofu Bacon:
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons neutral oil, such as vegetable or canola
- 1 ½ tablespoons maple syrup
- 1 teaspoon smoked paprika
- ½ teaspoon liquid smoke, optional
- ½ teaspoon garlic powder
- 1 block extra-firm tofu, pressed and sliced into thin strips or small cubes
For the Soup:
- 2 tablespoons vegan butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 6 cloves fresh minced garlic
- 2 teaspoons fresh minced thyme
- 1 tablespoon all-purpose flour
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon pepper, plus more to taste
- ½ teaspoon salt, plus more to taste
- 2 cups vegan heavy cream, or extra cream non-dairy milk, at room temperature
- 1 cup vegan cheddar shreds, at room temperature, plus more for garnish
For Topping:
- Vegan cheddar shreds
- Chopped chives or green onions
- Cracked black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Scrub and pierce the potatoes a few times with a fork. Bake directly on the rack or on a tray for 50 to 60 minutes, flipping halfway through, until tender.
- Remove from the oven and let cool slightly. Increase the oven heat to 425°F (220°C).
- Once cool enough to touch, cut the potatoes in half. Using a spoon, scoop the flesh into a bowl and set the potato skins in a separate bowl.
- Slice larger skins into smaller pieces if desired. Pat dry.
- Toss skins with olive oil, smoked paprika, salt, and pepper.
- Place the potato skins on a parchment-lined baking sheet and bake at 425°F (220°C) for 10 to 12 minutes, or until crispy and golden, flipping halfway through.
- Reserve half of the crispy skins to add to the soup and the other half as crunchy toppers or serve them alongside the soup for dipping!
- While the potatoes are baking, make the tofu bacon.
- In a bowl, whisk together the soy sauce, 1 tablespoon neutral oil, maple syrup, smoked paprika, liquid smoke and garlic powder.
- Add the tofu, tossing gently to coat.
- Heat the remaining neutral oil in a pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the tofu and pan-fry until crispy and browned on all sides, 12 to 15 minutes, flipping occasionally. Remove and set aside.
- To the same pot, melt the vegan butter and olive oil over medium heat.
- When the butter has melted, add the onion and celery, and cook until softened, 5 to 6 minutes.
- Stir in garlic and cook another minute.
- Sprinkle in the flour and stir well to form a roux. Cook 1 to 2 minutes.
- Slowly whisk in the vegetable broth until smooth. Season with the smoked paprika, pepper, and salt, stirring to combine.
- Add the scooped baked potato flesh to the pot. Using an immersion blender or potato masher, pulse or mash lightly into the broth (I like my soup on the creamier side but leave some chunks if you prefer!).
- Stir in the heavy cream, cheddar shreds, and half of the crispy potato skins, mixing thoroughly to combine.
- Simmer gently for 5 to 7 minutes, stirring occasionally, until thick and creamy.
- Taste and adjust seasonings, if necessary.
- To serve, ladle soup into bowls. Top with tofu bacon, chives, and extra cheese.
- Serve extra potato skins on the side as a fun scoopable snack with the soup, and enjoy!
Video
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