An easy recipe for a warming and creamy vegan baked potato soup made in a soup maker (or pot). Makes 2 big portions which can be frozen.
Hearty homemade soup is the perfect lunch or light dinner at this time of year, especially on dark rainy days or dreich days as we call them in Scotland.
My latest soup is a creamy vegan baked potato soup made in a soup maker (although I will give you instructions for cooking it in a pot, just in case you don't have a soup maker).
It has a gorgeous rich flavour and velvety texture.
You are going to love this tasty plant-based soup.
Jump to:
- 🥔 You like potato I like po-ta-toe
- 🥔 A potato by any other name ...
- 🥔 Which type of potato is best for baking?
- 👩🏻🍳 Why are soup makers so good?
- 💭 Which type of soup maker?
- 🍲 Making this soup in a large saucepan or soup pot
- 📋 What you need to make baked potato soup
- 📖 Variations
- 🥘 Soup toppings
- 🍞 What to serve with your baked tattie soup
- 🥣 Storing jacket potato soup
- 👩🏻🍳 Related recipes - more easy soups
- 🍞 Pairing with soup
- ⭐ Save your favourite recipes for free!
- 👩🏻🍳 How to make easy baked potato soup
- 📖 Recipe
- Comments
🥔 You like potato I like po-ta-toe
But let's not call the whole thing off, as jazz singer, band leader and trumpeter Louis Armstrong would have us do.
We all love potatoes and I know you'll love this baked potato soup.
The wonderful flavour of potato and the flavour from that well-baked crispy potato skin come through in this rich dairy-free soup and give it a fabulous silky quality.
🥔 A potato by any other name ...
Talking of baked potatoes, it can have various names too, depending where you live. Here are a few examples:
- Baked potato
- Jacket potato
- Baked spud
- Oven-baked potato
- Baked tattie (Scottish)
- Potato in its jacket
🥔 Which type of potato is best for baking?
You can bake any type of potato, but for a jacket potato you want a big fluffy potato.
Most supermarkets in the UK just label them as baking potatoes, but if you buy a bag of general-purpose potatoes and find some big beasts (potatoes) in the bag, set them aside for baking.
Floury varieties of potato like Maris Piper, King Edward or Desiree are all really good options.
Russet potatoes are the potato of choice for a baked potato in the USA.
Love potatoes? Try this West African Sweet Potato Soup with Peanut Butter next.
👩🏻🍳 Why are soup makers so good?
You can't beat a big pot of homemade soup. but if you want a quick soup, that's when a soup maker comes in handy.
You can cook chunky soup, smooth blended soup or blend smoothies in them, but I would say they are best for cooking a quick smooth soup.
I love that you can just throw in big chunks of veg (no need to finely chop it), stock cubes and water and in about 20 minutes you have a delicious soup.
You can use fresh or frozen vegetables to make hearty soup with a creamy texture.
They are nice and easy to clean too as most of them have a self-clean function, you just add water and a few drops of washing up liquid and it will clean itself, then the outside just needs a wipe down.
💭 Which type of soup maker?
If you don't have a soup maker, then I know that is your next question.
I say just pick up a cheap one, unless you have your eye on something in particular.
You might find them for sale in charity shops (thrift shops) too.
They all pretty much do the same job.
I bought a Morphy Richards Clarity Soup Maker as I liked the clear jug and it's great for sharing photos with you.
It's also fun to watch it do it's stuff and I'm very happy with it so far, I even bought my best friend Andrew one for Christmas (in the festive sales).
If you want to try more soup maker soups, try this baked potato soup, this butternut squash and red pepper soup or this mushroom & leek soup and don't forget this gorgeous cauliflower fennel soup maker soup.
🍲 Making this soup in a large saucepan or soup pot
Just in case you don't have a soup maker but would like to have a go at making this creamy potato soup, here is how to make it in a pot.
- Saute finely sliced leeks and finely sliced celery with garlic in a little olive oil in your pot for a few minutes until softened, then add the butter and let it melt.
- Add chunks of pre-baked potato to the pot and warm through with the other ingredients.
- Then add the herbs and seasoning and mix in before adding the stock (heat the milk and melt the stock cubes in the milk to make the stock).
- Finally, blend the soup (with a stick blender/immersion blender or in a blender or food processor) until smooth, then taste it to check the seasoning.
Full recipe below.
📋 What you need to make baked potato soup
Here are the simple ingredients you need to make this creamy soup.
- Pre-baked jacket potato - or bake one just for this soup
- Leek
- Celery
- Garlic
- Parsley - dried or fresh
- Vegetable stock cubes
- Dairy-free butter - vegan butter or margarine
- Oat milk - or almond milk, soy milk, coconut milk, whichever you have in your fridge or usually buy
- Salt
- White pepper - you can use black pepper, but white gives more warmth to the soup
See the printable recipe card below for quantities, method, tips and nutritional values.
📖 Variations
Here are a few tweaks you can make to this soup.
- Onion - instead of leek
- More garlic - if you like to really taste it
- Water & cream - instead of milk
- Chilli flakes - for a bit of heat
- Vegan cheddar cheese or nutritional yeast (nooch) - for a cheese baked potato soup
Feel free to tweak the soup, but I always say try the recipe as I share it first (I have tested it to make sure it's good), then once you have tried it make any tweaks you would like.
🥘 Soup toppings
Adding toppings to soup when you serve it not only looks good but can add extra flavour or texture.
Here are a few toppings that would work well with this jacket potato soup.
- Fresh herbs - or dried
- Grated cheese - vegan cheddar or smoked cheese
- Croutons
- A drizzle of oat milk - or cream
- Drizzle of extra virgin olive oil
- Thinly sliced spring onion - also called scallions or green onions
- Sprinkle of paprika - or cayenne pepper
- Vegan parmesan - try my gorgeous herb and garlic vegan parmesan
Of course, one or two toppings are enough, there's no need to go wild. Less is definitely more in this case.
🍞 What to serve with your baked tattie soup
Of course, you can serve it with just a spoon and nothing extra to eat on the side, but here are a few ideas.
- Crusty bread - or your regular white or wholemeal bread
- Buttered toast - white, wholemeal or sourdough
- Morning roll - or bap, barn, batch, bread roll, cob or bun
- Garlic bread - try my quick air fryer garlic bread (in photo above)
- Toasted & butter crumpet
- Vegan cheese scone
- Quesadilla
- Toastie - or grilled cheese
- Toasted bagel - plain or sesame
I'm sure you'll have some good ideas, but you could also check out my sandwich recipe index for inspiration.
There is a reason so many cafes and pubs in the UK offer a soup and sandwich option, it makes it more of a meal and much more filling.
🥣 Storing jacket potato soup
To store leftover soup or if you are making it ahead, you want to cool it first.
Pour the potato soup out of the soup maker into an airtight container (with the lid off) to allow it to cool quicker, then add the lid and store it in the fridge for 3-4 days and reheat before serving.
Alternatively, cool it then pour into a labelled freezer-friendly tub or soup bag and store in the freezer for 3-4 months.
To defrost either use the defrost setting on your microwave or leave a portion in the fridge overnight and then reheat before serving.
👩🏻🍳 Related recipes - more easy soups
Looking for other soup recipes to make next? Try these:
🍞 Pairing with soup
These are my favorite dishes to serve with this soup maker baked potato soup:
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👩🏻🍳 How to make easy baked potato soup
These step-by-step photos will show you how to make this creamy baked potato soup that's the perfect recipe for a potato lover.
Full printable recipe card below.
Step 1
- Roughly chop your pre-baked potato and add to your soup maker jug (instructions for cooking in a pan further up the post and in the recipe card notes below).
- Add the leek and celery (full recipe below).
Step 2
- Add garlic, stock cubes, herbs and seasonings.
- Then add butter for a rich flavour.
- Finally, add the oat milk.
Step 3
- Cook and blend according to your soup maker's instruction guide. My soup maker was set to smooth and cooked then blended for 20 minutes.
- Serve topped with a swirl of oat milk.
- Enjoy!
📖 Recipe
Easy Baked Potato Soup - Vegan Soup Maker Recipe
Equipment
- 1 Soup Maker (or soup pot/large saucepan - instructions included in notes)
- 1 Cutting board
- 1 Sharp knife
- 1 teaspoon & tablespoon (or measuring spoons)
- 1 measuring jug (or cup measures)
Ingredients
- 1 large baking potato (pre-baked)
- ½ medium leek (cut into chunks)
- ½ medium celery stalk (cut into chunks)
- 1 large clove garlic, peeled (more if you like)
- 1 teaspoon dried parsley
- ½ teaspoon white pepper (you can use black pepper, but white pepper gives a wonderful warmth)
- 1 large pinch salt
- 2 vegetable stock cubes
- 2 tablespoons vegan butter (or margarine for richness)
- 500 ml oat milk (or your regular milk)
Instructions
- Roughly chop your pre-baked potato and add to your soup maker jug (info for cooking in a pot in notes below).
- Add the leek and celery.
- Next add garlic, herbs, vegetable stock cubes and seasonings.
- Then add butter for a rich flavour and finally add the oat milk.
- Set your soup maker to smooth and hit start. My soup maker takes 20 minutes to cook and blend when I choose smooth. Consult your soup maker instruction booklet if you aren't sure.
- Taste to check the seasoning, then serve and enjoy!
Notes
- Cool then store in the fridge in an airtight container for 3-4 days, reheat before serving.
- Cool then store in labelled freezer-friendly tubs or soup bags for 3-4 months, defrost, then reheat before serving.
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- Saute finely sliced leeks and finely sliced celery with crushed garlic in a little olive oil in your pot for a few minutes until softened, then add the butter and let it melt.
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- Add chunks of pre-baked potato to the pot and warm through with the other ingredients.
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- Then add the herbs and seasoning and mix in before adding the stock (heat the milk and melt the stock cubes in the milk to make the stock).
-
- Finally, blend the soup (with a stick blender/immersion blender or in a blender or food processor) until smooth, then taste it to check the seasoning.
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Jill says
I am so excited to try this in my new soup maker, I tried your mushroom one and loved that. I actually bake a batch of potatoes and keep them in the fridge to reheat for lunches or for adding as a side for my tea, so I have one ready and waiting. Jill x
Jacqueline Meldrum says
Oh good idea re baking the potatoes ahead, I actually meant to add the tip to my post myself and forgot, although I was thinking more if you baked potatoes for dinner, through in an extra one to make lunch for the next day. Enjoy the soup Jill x
Shelley says
I don't have a soup maker yet so I will try this in a pot. Thanks for including help with that too.
Jacqueline Meldrum says
I thought it would be useful, I hate to share a recipe that only some people can make, so I always like to add tips for cooking in the oven or in a pot instead of for instance a soup maker or slow cooker. I hope you enjoy the soup Shelley.
Graham says
Jacqueline (my wife) made this for me and I really enjoyed it although she went a bit crazy with the white pepper first time & it had quite a kick. Thankfully she has now tweaked the recipe. Highly recommended.
Jacqueline Meldrum says
Yes the white pepper certainly has a kick at the back of your throat that catches up with you if you add too much, but just add the right amount and it's so good. I am so pleased you like the soup.
graham meldrum says
really enjoyed this soup
Jacqueline Meldrum says
I will have to make it for you again soon and give the boy some for school.