Vegan Loaded Potato Soup
Vegan Loaded Potato Soup
Ingredients
For the Vegan Bacon Bits
- 14 ounces extra-firm smoked tofu, pressed and diced into 1/4-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 tablespoon agave syrup
For the Soup
- 2 1/2 cups potatoes, peeled and diced into 1/2-inch cubes
- 1 onion, finely diced
- 1 stalk celery, finely diced
- 1 tablespoon vegan butter
- 2 tablespoons all-purpose flour
- 1 cup unsweetened oat milk
- 1 cup vegan heavy cream
- 1 2/3 cups vegetable stock
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon ground nutmeg
- 1 teaspoon paprika
- 1/2 cup vegan shredded cheddar cheese
For Garnish
- 3 green onions, thinly sliced
- 1/2 teaspoon red pepper flakes, or to taste
Instructions
- 1
Prepare the vegan bacon bits: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced smoked tofu and sauté for 5-7 minutes, stirring occasionally, until golden brown and crispy. Stir in the smoked paprika and agave syrup, cooking for another 1-2 minutes until caramelized. Remove from heat and set aside.
⏱️ 10 min
- 2
Prepare the aromatics: In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and celery and sauté for 5 minutes until softened and translucent.
⏱️ 5 min
- 3
Make the roux: Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min
- 4
Build the soup base: Gradually whisk in the unsweetened oat milk, vegan heavy cream, and vegetable stock, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 5
Cook the potatoes: Add the diced potatoes, salt, black pepper, ground nutmeg, and paprika to the simmering soup. Reduce heat to medium-low, cover, and simmer for 7-10 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 10 min
- 6
Finish the soup: Stir in the vegan shredded cheddar cheese until completely melted and incorporated, making the soup creamy and cheesy. Taste and adjust seasonings as needed.
⏱️ 3 min
- 7
Serve: Ladle the hot Vegan Loaded Potato Soup into bowls. Garnish generously with the prepared vegan bacon bits, sliced green onions, and a sprinkle of red pepper flakes. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Loaded Potato Soup
Ingredients
For the Vegan Bacon Bits
- 14 ounces extra-firm smoked tofu, pressed and diced into 1/4-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 tablespoon agave syrup
For the Soup
- 2 1/2 cups potatoes, peeled and diced into 1/2-inch cubes
- 1 onion, finely diced
- 1 stalk celery, finely diced
- 1 tablespoon vegan butter
- 2 tablespoons all-purpose flour
- 1 cup unsweetened oat milk
- 1 cup vegan heavy cream
- 1 2/3 cups vegetable stock
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon ground nutmeg
- 1 teaspoon paprika
- 1/2 cup vegan shredded cheddar cheese
For Garnish
- 3 green onions, thinly sliced
- 1/2 teaspoon red pepper flakes, or to taste
Instructions
- 1
Prepare the vegan bacon bits: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced smoked tofu and sauté for 5-7 minutes, stirring occasionally, until golden brown and crispy. Stir in the smoked paprika and agave syrup, cooking for another 1-2 minutes until caramelized. Remove from heat and set aside.
⏱️ 10 min - 2
Prepare the aromatics: In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and celery and sauté for 5 minutes until softened and translucent.
⏱️ 5 min - 3
Make the roux: Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 4
Build the soup base: Gradually whisk in the unsweetened oat milk, vegan heavy cream, and vegetable stock, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 5
Cook the potatoes: Add the diced potatoes, salt, black pepper, ground nutmeg, and paprika to the simmering soup. Reduce heat to medium-low, cover, and simmer for 7-10 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 10 min - 6
Finish the soup: Stir in the vegan shredded cheddar cheese until completely melted and incorporated, making the soup creamy and cheesy. Taste and adjust seasonings as needed.
⏱️ 3 min - 7
Serve: Ladle the hot Vegan Loaded Potato Soup into bowls. Garnish generously with the prepared vegan bacon bits, sliced green onions, and a sprinkle of red pepper flakes. Serve immediately.
⏱️ 2 min