Okay, there’s a reason this baked potato soup is orange. It’s because I used vegetable broth, which turned this white creamy potato deliciousness to bright orange. But fear not, it still has the same yummy potato flavor.

If you’d rather a less orange version and aren’t on a vegan diet, you can use chicken broth. Or you can always use less veggie broth and more milk/water.

healthy potato soup

You can use any milk of your choosing (soy, almond or coconut) as well as any butter and cheese you choose. I used Earth Balance coconut butter and vegan cheddar, but part-skim mozzarella also works too.

You’re also welcome to play around with toppings… for those on a vegan diet, you can replace sour cream or Greek yogurt with a splash of coconut milk and a drizzle of olive oil. Other fun toppings are shredded cheese, celery and tempeh bacon. I also love to pair this soup with a burrito bowl salad!

easy potato soup

Loaded Baked Potato Soup
Recipe type: Soup
  • 1 large potato, peeled and chopped into ½-inch cubes
  • 2 tbsp onion, diced
  • 1 cup of vegetable broth
  • ½ cup milk of choice
  • ¼ cup cheese of choice
  • ¼ cup water
  • 2 tbsp butter of choice
  • 1 tbsp olive oil
  • Garlic powder, sea salt and pepper, to taste
  • Optional toppings: light sour cream, Greek yogurt, cheddar cheese/vegan cheddar, celery, tempeh bacon
  1. In a large skillet, heat 1 tbsp olive oil over med-high heat. Add the chopped onion and cook until onion is translucent.
  2. Boil potatoes for 10 minutes until soft.
  3. Ina blender, combine potatoes, veggie broth, milk, water, salt, onion, garlic powder.
  4. Pour mix into a pot and add cheese and coconut butter.
  5. Stir until cheese and butter are melted.
  6. Garnish each bowl of soup with toppings of choice.


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