Hearty and Healthy Loaded Potato Soup

As far as I’m concerned, potato soup is the ultimate comfort food. It’s got that hearty “stick-to-your-ribs” consistency and just warms your soul. This vegan Loaded Potato Soup is NEXT LEVEL! ⁣A scrumptious stew that is hearty without being heavy and greasy.⁣

Home cooked comfort food.

⁣This recipe really just puts a smile on my face. It’s perfect for chilly nights when you crave some home cooked comfort food! It is jam-packed with veggies and has a fresh, herbaceous taste from sage, rosemary, and thyme.

It took me a number of tries to perfect this recipe for an oil-free potato soup, but the result is just spectacular! The base of this soup is basically mashed potatoes, and then you just add the rest of the ingredients and slowly simmer to develop flavor and cook all the veggies through. It is so easy to make and your family will ask for it time and again. ⁣

Garnishes & Toppings.

This filling weeknight dinner has a beautiful creamy consistency and all the delicious flavor a loaded baked potato!⁣ I recommend serving this soup with a ‘topping bar”, so each family member can customize their bowl. Some of my favorite garnishes are:

• Vegan pepperoni strips (see “Instructions” for recipe)
• Green onions
• Chives
• Vegan cheese shreds
• Steamed broccoli
• Grilled or caramelized onions
• Jalapenos

Print Recipe

Loaded Potato Soup

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Soups, Stews, and Chili – Comfort Food

By Amy – Serves: 6

Prep Time: 15 minutes – Cooking Time: 90 minutes – Total Time: 1 hour 45 minutes

A hearty stew loaded with potatoes, veggies, and herbs.

Ingredients

• 4 medium Yukon gold potatoes, cubed
• 3 cups veggie broth
• 1 medium onion, diced
• 1 cup carrots, peeled & diced
• 1 cup celery, diced
• 1 tsp dried sage
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 3 cups water
• 1 tsp flour
• 1/2 cup non-dairy milk
• 3/4 tsp salt
• 1/8 tsp pepper
• Garnish:
• vegan pepperoni, julienned
• green onions, chopped
• vegan cheese
• steamed broccoli

Instructions

1

Combine half the potato cubes and veggie broth in a large soup pot. Bring to boil for 15 minutes, then use a potato masher to mash the potatoes in the broth.

2

Add in the rest of the potato cubes, onion, carrots, celery, sage, rosemary, thyme, and water. Bring to boil then turn to low and simmer for 45 minutes to 1 hour.

3

In a small bowl, whisk together the flour and non-dairy milk. Add to soup along with salt & pepper, and cook another 10 minutes.

4

In those last 10 minutes, fry the vegan pepperoni strips. You can use an airfryer at 380 degrees for 4-5 minutes, or fry them in a small amount of oil in a pan until they are crisp.

5

Garnish with crisp vegan pepperoni strips, green onions, and any other combination of favorites!

Notes

This soup thickens up quite a bit once refrigerated. Before reheating leftovers, mix in water to loosen the consistency.