Vegan Baked Potato Soup with Mushroom Bacon


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This vegan baked potato soup is topped with crispy and smoky mushroom bacon for a comforting and cozy wintertime dinner or easy weekday lunch.

Baked Potato Soup Veggiekins Blog

Ingredients for Baked Potato Soup

Here’s what you need for this dairy-free and gluten-free warmer:

  • Potatoes. Russet potatoes are starchy and great for making soup.
  • Shiitake mushrooms. Use thinly-sliced mushrooms to soak up as much bacon seasoning as possible.
  • Tamari. You can also use gluten-free or regular low-sodium soy sauce.
  • Liquid smoke. Just a few drops of this go a long way to season your vegan bacon.
  • Spices. Flavor your bacon with smoked paprika and garlic powder.
  • Gluten-free flour. This is used t thicken the soup. if you’re not gluten-free, you can use regular all-purpose flour.
  • Vegetable broth. You can use storebought or homemade broth.
  • Nutritional yeast. For the cheesy flavor without any dairy.
  • Milk. Use any kind of plant-based milk you like, just make sure it’s unsweetened.

What’s the Best Way to Cook Potatoes For Soup?

I love using the microwave as a short-cut for cooking potatoes. All you have to do is poke them all over with a fork, then pop them in and cook until they’re fork-tender.

If you don’t have a microwave, you could bake your potatoes in a 400°F oven for 40-50 minutes, until very tender.

Baked Potato Soup Veggiekins Blog

Toppings for Baked Potato Soup

You can serve this creamy soup with any toppings you like. I like to add something fresh with finely chopped chives, a dollop of tangy vegan sour cream, and a sprinkle of dairy-free cheese.

How to Store Leftovers

Store leftover soup in an airtight container in the fridge for up to four days. Reheat servings on the stove or in the microwave.

You can store the mushroom bacon in the fridge as well. They may lose some of their crispiness in the fridge, however. You can re-crisp them on the stove in a skillet or in the air fryer.

Baked Potato Soup Veggiekins Blog

Can I Freeze Potato Soup?

Yes! This soup freezes great. Keep it in a freezer-safe container for up to six months.

More Easy Vegan Soup Recipes

If you make this vegan baked potato soup with mushroom bacon, be sure to let me know what you think with a comment below!

Vegan Baked Potato Soup with Mushroom Bacon

Servings: 4
Prep: 10 minutes
Cook: 25 minutes
Make the coziest vegan baked potato soup with smoky mushroom bacon to warm up this winter.


  • 3 russet potatoes

Mushroom Bacon

  • 2 cups shiitake mushrooms sliced
  • 1 tbsp tamari
  • 1 tsp maple syrup or use coconut sugar
  • 1 tsp liquid smoke
  • 1/2 tsp garlic powder
  • 1/4 tap smoked paprika

Baked Potato Soup

  • 1 yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tbsp neutral oil
  • 1/2-1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp salt more to taste
  • 1/2 tsp black pepper
  • 1/4 cup gluten free flour
  • 3 cups vegetable broth
  • 3 tbsp nutritional yeast
  • 1/2-1 cup plant milk unsweetened

Optional, for garnish

  • chives finely clied
  • vegan sour cream to taste
  • vegan cheese shreds


Prepare the potatoes

  • Start by cooking your potatoes. You can do this either in the oven or use a shortcut and microwave them. Stab holes into all of the potatoes using a fork.
  • If baking, preheat your oven to 400F degrees and bake for 15 minutes, flip and bake for another 10 minutes until fork tender.
  • If microwaving, cook for about 8-10 minutes, or until fork tender.
  • Once potatoes are cooked, slice in half and let cool. Once cool, remove the skins and then slice potatoes into chunks.

Make mushroom bacon

  • Add shiitake mushrooms to a pan with a touch of oil.
  • Mix together all remaining mushroom seasoning ingredients and add to the pan. Cook down on medium heat until all the sauce has been absorbed by the mushrooms and they're lightly golden. Set aside, leaving any excess oil and seasoning in the pot.

Assemble the baked potato soup!

  • Add oil to the pan along with diced onions and cook for 2-3 minutes until tender. Add garlic, garlic powder, smoked paprika, salt and black pepper. Cook for another 2 minutes.
  • Lower the heat, add gluten free flour to the pan and whisk. Gradually start to add the vegetable broth, while whisking, until all the broth has been added. Bring the mixture to a simmer.
  • Lower the heat and add nutritional yeast and plant milk, stirring to combine. Add cooked potato chunks and let cook for another 2-3 minutes, then adjust to taste with salt and/or pepper as needed.
  • Serve with mushroom bacon and any other toppings of choice.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

About Remy Park

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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