Creamy Vegan Baked Potato Soup [+VIDEO]
This creamy vegan baked potato soup is everything you love about baked potatoes in soup form! Perfectly seasoned diced potatoes floating in a creamy mixture made using vegan chicken broth and almond milk, then topped with all of your favorite baked potato toppings.
Servings 6
Ingredients
Roasted Garlic
- 1 Harris Teeter Fresh Garlic Clove outer layers peeled, but not pulled apart
- 1 tsp olive oil for drizzling
Soup
- 5 tbsp vegan butter
- 1 bulb roasted garlic
- ⅓ cup all- purpose flour
- 4 cups Harris Teeter Unsweetened Almond Milk
- 3 cups vegan chicken broth (or sub vegetable broth)
- 4 large Harris Teeter Russet Potatoes peeled and cubed into ½ inch pieces
- 1 tsp salt
- black pepper to taste
- 2 tsp onion powder
- 1 tsp chili powder
- 1 tsp dried sage
Optional Toppings
- shredded vegan cheddar cheese
- vegan bacon chopped
- Simple Truth Organic Chives chopped
Instructions
Roasted Garlic
- Preheat oven to 400°
- Peel the outer layer of fresh garlic and cut off the top portion, exposing the garlic bulbs.
- Place in the center of a sheet of foil and drizzle with olive oil. Wrap the garlic tightly in the foil and place in an oven safe dish. Bake for 30-40 minutes.
- Once finished, remove from the oven and open the foil to release the heat.
- When the garlic has cooled, squeeze the roasted garlic out of the skin and into a small dish. Mash until it looks like a paste.
Soup
- In a large pot, add the vegan butter and allow it to melt. Add the mashed garlic and stir.
- Gradually add in the flour and whisk to combine.
- Add in the milk and vegan chicken broth. Continue whisking until smooth.
- Carefully add in the diced potatoes and all seasonings. Cover with a lid and bring to a boil.
- Once boiling, reduce the temperature to a low-medium heat and allow the soup to cook for 20-25 minutes, stirring occasionally.
- Once the potatoes are fork tender and soft, serve with your favorite toppings. Enjoy!