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–+ servings
Vegan baked potato soup in a white bowl, topped with mushrooms.
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Vegan Baked Potato Soup with Mushroom Bacon

Make the coziest vegan baked potato soup with smoky mushroom bacon to warm up this winter.
Prep Time10 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: American
Keyword: baked potato, mushroom, mushroom bacon, potato, soup
Servings: 4

Ingredients

  • 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

Instructions

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.