Vegan Baked Potato Soup

Potatoes are nutritious, versatile and easy to prepare in so many recipes. Perhaps this is why they are one of our most popular vegetables. One medium sized potato provides us with about 5 grams of fiber and 150 calories. They are rich in complex carbohydrates, which can supply us with valuable energy. Potatoes contain vitamin C, B6 and other vitamins and minerals. They are rich in potassium (in fact they contain more than any other vegetable – even bananas). As an electrolyte, potassium can help to balance the fluids in our systems, an important function for maintaining healthy blood pressure. There is a lot of nutritional value in our humble potato. Unfortunately, when potatoes are deep fried in saturated fatty oils, much of this nutrient value is lost. This soup will maintain the nutritional benefits of our friend the potato, while satisfying our desire for a rich and creamy food.


Of all of the healthy soup recipes on this site, this one is the creamiest. It is completely vegan, yet it possesses the same creamy texture as a fatty, cholesterol-raising version. The difference is the dairy. This rich, creamy soup is free of dairy yet chock full of vitamins and nutrients.


It will warm you on a cold day and fill your belly – leaving you delighted and deliriously satisfied without feeling heavy, bloated and full.


  • 3 tablespoons first cold pressed, organic, extra-virgin olive oil
  • 2 whole organic leeks – sliced into 1/4-inch rounds (use entire leek)
  • 2 chopped yellow onions
  • 1/2 teaspoon Himalayan sea salt
  • 3 cloves garlic, crushed or chopped
  • 2 large uncooked Yukon Gold potatoes (about 1 pound) or 3 smaller ones – peel and cut into 1/2-inch cubes
  • 3 vegetable bouillon cubes (non-MSG versions preferred)
  • 2 teaspoons fresh rosemary leaves
  • 4 cups of purified water
  • In a large stock pot, sauté the onion, leeks and Himalayan sea salt until the yellow onion turns slightly translucent (about 5 minutes) – stirring often
  • Add the garlic and stir well with the onion and leeks. Sauté for another minute
  • Add the potatoes and sauté for about a minute or two
  • Add the water and bouillon cubes
  • Cover and bring the soup to a brisk boil
  • Reduce heat to a simmer
  • Simmer the soup for about 20 minutes
  • Turn off the heat and use an immersion or hand held stick blender to puree the soup in the pot. You can also pour the soup into a blender and puree the soup one cup at a time.
  • Add the fresh rosemary leaves while blending and blend until smooth making sure that all of the chunks are pureed out.
  • Once the soup is pureed and smooth, return to the soup pot to reheat.
Serve hot.
Make 4 – 6 servings

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