When the cold weather comes, we all get that craving for a warm, cozy dinner. The appeal of something hot, creamy, and starchy becomes impossible to resist. Well, get ready to be delighted, because this homemade Creamy Loaded Potato Soup is just the dish you need!
The world of potatoes is more diverse than you might think. There are starchy potatoes that fall apart easily, and waxy ones that hold their shape. Of course, there are also all-purpose potatoes that are a little of both. So which variety should you use for this soup? Well, we want our potatoes to break down into a smooth and creamy texture. Therefore, we use the same varieties as our Creamy Mashed Potatoes: Yukon Gold, Russet or Idaho.
Spring a Leek!
The secret to our potato soup recipe is leeks. We use these tasty alliums in place of their more assertive cousin, onion. Leeks have a more subtle flavor, which means they don’t overpower the potatoes. They’re also in season during Fall and Winter, which is the perfect time for this soup.
How to Prepare Leeks
This section is for those of you who haven’t worked with leeks before. Firstly, remove the dark green tops (however, don’t waste them – they are great for making veggie broth, pasta sauce or minestrone). You should now have the white “stalk” and the very light green base of the leafy parts. Wash the leeks well to remove any dirt. Finally, slice them up and get ready to cook!
Homemade Creamy Potato Soup
Start by melting the vegan butter in a pot and sauté the garlic, leeks, celery and carrot (think of it as a leek mirepoix). This step is complete when the leeks are soft and translucent. However, be careful not to overcook the leeks, which can make them mushy and slimy. At this point, sprinkle in the smoked paprika, salt, pepper, and all-purpose flour, stirring until the veggies are coated and there are no lumps.
Smoked Paprika gives us the delicious smoky flavor that non-vegan recipes achieve using bacon.
Next, mix in the potato. Make sure it’s chopped into small cubes (roughly 1/2 an inch to 1 inch / 1.25 cms to 2.5 cms) because you want it to cook quickly. Then pour in the veggie broth and bring the ingredients to a boil and immediately reduce to a simmer. Cook the soup until the potatoes are soft enough to squash with the back of a wooden spoon. At this point, remove the soup from the heat.
After you let the soup cool for about 10 minutes, add the oat milk and cheesy nutritional yeast and stir. Then blitz the soup ingredients with a countertop or immersion blender. Either way, be careful not to burn yourself with the hot liquid. You can blend the potato soup for more or less time, depending on whether you want it totally creamy, or a little chunky.
Lock and Load
To serve, ladle the soup into bowls and get ready to load it up. After all, it wouldn’t be a loaded potato soup without toppings! We chose vegan sour cream, grated vegan cheese, green onions (you could also use chives) and a smoked paprika. You could also add some crispy “tempeh bacon” crumbs to complement the soup’s creamy potato texture (our friends over at Sweet Simple Vegan have a great recipe).
Thanks for checking out our Creamy Loaded Potato Soup. If you try it, please let us know what you think with a comment and rating. Every bit of feedback helps make the blog even better!Print
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