I’ve always loved a good potato soup, but I rarely make it because traditional vegan potato soup recipes lack protein, making them an incomplete meal. I decided to come up with a loaded potato soup that works as a complete meal but doesn’t lose that buttery potato texture and flavor.
My protein ingredients include soaked cashews and canned chickpeas, blended to add a creamy texture to this soup. The results were much better than I expected, and this is definitely going to be my go-to potato soup recipe from now on!
I used an immersion/hand blender to partially blend my soup, leaving some potato chunks. If you prefer a smooth soup, just keep blending! If you don’t have an immersion blender, just carefully ladle the soup into a standing blender and blend in batches.
This soup is good on its own, but it’s not really a “loaded” potato soup unless you add all of the fun toppings. I added chives, shredded vegan cheese, and my favorite part — portobello bacon bits!
Loaded Potato Soup
- ~1 1/2 lb. Yukon gold potatoes, diced
- 3 cloves garlic, minced
- 1/2 yellow onion, chopped
- 2 green onions, chopped
- 1 vegetable bullion cube
- 3 1/2 cups water
- 1/2 cup raw cashews, soaked 2+ hrs
- 1 cup white beans (I used garbanzos)
- 1/4 cup nutritional yeast
- Salt and pepper to taste
- Garnish: fresh chives, vegan cheese, portobello bacon bits, cracked black pepper
- Combine potatoes, garlic, onions, bullion cube, and water in a 3.5-Qt. slow cooker. Cook on high for 4 hours or on low for 6 hours.
- Combine cashews, beans, nutritional yeast, and about two ladles of hot soup water to a blender and blend until smooth. Add to soup.
- Using an immersion/hand/stick blender, blend soup to desired consistency. If you do not have one, just carefully transfer soup to a standing blender and blend in batches. Add salt and pepper to taste.
- Serve topped with chives, vegan cheese, portobello bacon bits, and cracked pepper.
So comforting and filling! To make this meal even more nutritious, serve it with a green salad 🙂