Baked Potato Soup Vegan Style
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All over the country folks are freezing their asses off. A good, hot and hearty soup would hit the spot, right? Usually potato soup is topped with non-vegan cheese and bacon, but we've taken care of that for you! What makes this vegan Baked Potato Soup stand out from the crowd are two secret ingredients - cauliflower and coconut bacon!
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Recipe Type: Light Meal
Cuisine: American
Number Servings: 4
What You Need
  • Whites of 2 leeks, sliced
  • 1 head cauliflower, cut into florets
  • 2 cups chopped potatoes
  • 2 cups almond milk
  • 1 cup vegetable broth, plus 1 cup water
  • 2 tsps powdered garlic
  • 1 teaspoon chili powder
  • 2 bay leaves
  • 1 cup thinly sliced cabbage
  • 1-1/2 cups Daiya cheddar shreds
  • 1 Tablespoon lime juice
  • 1-1/2 cups frozen organic corn
  • Salt and pepper to taste
  • Coconut bacon
How to Do It
  1. Water saute the leeks for 2 minutes, then add the cauliflower, potatoes, milk, water, broth and spices. Simmer covered for 7-8 minutes.
  2. Add the cabbage and let simmer another 2 minutes.
  3. Remove from heat, remove the bay leaves, then use your immersion blender to partially puree the soup. This is optional, you can leave it totally chunky, or puree up to half of the batch.
  4. Stir in the Daiya, lime and corn.
  5. Taste, then add salt and pepper to taste. Keep in mind the coco-bacon is salty on its own, so you may not want to add much to the soup because you'll be topping it with the coconut bacon before serving.
  6. Enjoy!
Recipe by Blacks Going Vegan! at