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    You are here: Home / Soups / Loaded Vegan Potato Soup

    LAST UPDATED: January 30, 2022 • FIRST PUBLISHED: January 25, 2016

    Loaded Vegan Potato Soup

    Jump to Recipe Print Recipe

    This vegan potato soup is fully loaded with flavor and toppings, in the form of fresh chives, zesty tahini cheese, and crunchy coconut bacon.

    vegan-loaded-potato-soup-4 (1 of 1)

    How'd my fellow east coasters fare this weekend's snowpocalypse? I have to admit, I was a bit excited about the storm in the days leading up to it. This winter was beginning to look like a bit of a rip off as far as snow is concerned, and I was happy that some was finally on the way. Then I remembered that I really wouldn't be able to go anywhere all weekend, at least until digging my car out. I always forget what a pain that is. Then I got sick. Nothing too bad, just a cold, but between that and the storm, I took it that the universe was telling me to park it on the couch for a bit. Which is just what I did.

    I got up from the couch just long enough to whip up a batch of this soup, which I promptly brought right back to the couch. (Couch potato soup anyone?) It was totally worth getting up for.

    vegan-loaded-potato-soup-1 (1 of 1)

    I'll say this, either my cold didn't affect my appetite at all, or this stuff was really good. (Probably both. If my appetite goes, things are really bad.) The soup itself is good, but it's really just a basic vegan potato soup. What really makes this recipe special is the toppings. I've done these toppings before, but for whatever reason it never occurred to me to throw them onto some loaded potato soup. I'm so glad it did though. I never thought I'd be spending a weekend on the sofa with a bowl of cheesy bacon topped potato soup, but it was awesome.

    vegan-loaded-potato-soup-3 (1 of 1)
    Loaded Vegan Potato Soup
    5 from 1 vote
    Print

    Loaded Vegan Potato Soup

    This vegan potato soup is fully loaded with flavor and toppings, in the form of fresh chives, zesty tahini cheese, and crunchy coconut bacon.
    Course 4-6
    Cuisine American
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 6
    Calories 341 kcal
    Author Alissa

    Ingredients

    For the Vegan Potato Soup

    • 3 lb. red potatoes, cut into 1-2 inch chunks
    • 2 tbsp. olive oil
    • 1 onion, diced
    • 3 garlic cloves, minced
    • 4-6 cups unflavored soy or almond milk
    • salt and pepper to taste

    For the Tahini Cheese

    • ⅓ cup tahini
    • 2 tbsp. lemon juice
    • 2 tbsp. nutritional yeast flakes
    • 2 tsp. soy sauce
    • 2 tsp. maple syrup
    • 2 tsp. cayenne pepper hot sauce
    • 2-3 tbsp. water, as needed

    For Topping

    • coconut bacon
    • lots of chives
    • hot sauce

    Instructions

    Make the Vegan Potato Soup

    1. Place potatoes in a large pot and cover with water. Place over high heat and bring to a boil. Cook, uncovered,until potatoes are fork tender, about 15 minutes. Drain into a colander and set aside.
    2. Return pot to stove and coat the bottom with oil. Place over medium heat. When oil is hot, add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Add 4 cups of milk and potatoes to pot. Mash potatoes lightly with a potato masher, keeping them as chunky as you like. Raise heat and bring the mixture to a simmer. Stir a few times, and add additional milk to reach the consistency you like. Cook, stirring occasionally, just until heated throughout. Season with salt and pepper to taste.

    Make the Tahini Cheese

    1. Whisk all ingredients together in a small bowls. Thin with as much water as needed to achieve desired consistency. Taste test and adjust seasonings to your liking.

    Serve

    1. Ladle into bowls and top with toppings. Serve.

    Recipe Notes

    This soup thickens up quite a bit as it sits. If you have leftovers, they'll probably look more like mashed potatoes than soup. Add a bit of milk or vegetable broth to re-soupify them.

    Nutrition information does not include coconut bacon. You can find the nutritional information for that here.

    Nutrition Facts
    Loaded Vegan Potato Soup
    Amount Per Serving
    Calories 341 Calories from Fat 132
    % Daily Value*
    Fat 14.7g23%
    Saturated Fat 1.8g9%
    Sodium 696mg29%
    Potassium 1273mg36%
    Carbohydrates 44.9g15%
    Fiber 7.3g29%
    Sugar 4.6g5%
    Protein 10.9g22%
    Calcium 360mg36%
    Iron 3.6mg20%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Tofu Rancheros Bowls
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Amelia says

      January 26, 2016 at 4:50 am

      Yum! I love thick, hearty soups like this.

      Reply
    2. Jennifer says

      January 27, 2016 at 8:28 am

      Sorry to hear you get sick! T_T The snow is kind-of nice to get after such a mild winter, and this is the perfect soup to have for a super winter wonderland.

      Reply
    3. Tammy says

      March 22, 2016 at 3:02 pm

      I am new to eating vegan. What is coconut bacon?

      Reply
    4. Christine Staib says

      October 09, 2016 at 11:50 pm

      My daughter and I made this today! I swear you can't tell the difference between the vegan version and the non-vegan version. It was simply delicious! Thank you for sharing.

      Reply
      • Alissa Saenz says

        October 12, 2016 at 10:41 pm

        Yay! Glad you liked it. Thanks Christine!

        Reply
    5. Megan says

      October 22, 2018 at 12:37 pm

      5 stars
      Great recipe! I added some rosemary and thyme because I like my potato soups a little herby. I really enjoyed the tahini cheese sauce. I've never tried vegan cheese with a tahini base and it is a great discovery! I am going to try it in other recipes too - I think it would also be great as part of a broccoli cheddar soup. Yum!

      Reply
      • Alissa Saenz says

        October 28, 2018 at 5:25 pm

        That sounds delicious and I'm so glad you enjoyed it! Thanks so much Megan!

        Reply
    6. Aimee says

      November 11, 2018 at 6:32 pm

      Do you add the cheese mixture to the whole pot or just the servings?

      Reply
      • Alissa Saenz says

        November 11, 2018 at 8:57 pm

        Just as a topping once the soup is in bowls. :)

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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