Fully Loaded Allergy Free Vegan Baked Potato Soup

By Shannon February 4, 2014 Food

Love loaded baked potato soup, but hate that bloated guilty feeling afterward? Me, too!  I keep seeing all of these enticing recipes popping up for this wonderful concoction, but alas, the thought of making a huge pot of it just doesn’t gel with my healthy eating habits.  With all of this dreary cold weather, baked potato soup is such a comfort, so I decided to devise a recipe for a loaded baked potato soup that wouldn’t make me feel so guilty eating it.  This soup is fully loaded with flavor, and is guaranteed to warm you up!


Fully Loaded Allergy Free Vegan Baked Potato Soup

© 2014 livingfreewithallergiesandee.com


Serves 6-8



6 cups vegetable stock (see below if you want to prepare your own), divided

½ pound potatoes

2 cups broccoli florets

1 medium onion

3 cloves of garlic

1 tablespoon French Fine Herbs

Freshly ground pepper to taste

Salt to taste

1 cup Daiya vegan cheddar cheese (no soy is in this cheese) (optional)

2 slices veggie bacon or real bacon, chopped (optional)



  1. Wash and peel the potatoes.  Boil until soft.
  2. In small saucepan, heat vegetable broth on medium heat.
  3. In steam pot, steam the broccoli, about 10-12 minutes on medium heat.
  4. In the meantime, chop the onion and garlic into bite sized pieces.
  5. When the potatoes are soft, take them out one by one and add into a mixing bowl, reserving 1 cup of the water.
  6. With a whisk attachment, blend the potatoes on low speed, slowly adding in one ladle of vegetable stock at a time, until well mashed, about four minutes.
  7. Transfer the potatoes to a medium sauce pan, adding the reserved water and remainder of vegetable stock, and heat on medium heat.
  8. Add in the onion, garlic, French Fine Herbs, and salt and pepper to taste.  At this point also add in the bacon if you are using it.
  9. Drain the broccoli, then mash using a wire whisk attachment on low speed until the broccoli is smooth.
  10. Stir in the broccoli into the soup.
  11. Once the soup has started boiling, reduce the heat to simmer and cook for 15 minutes, stirring every one to two minutes.

Serve immediately in bowls.

Optional: Add approx. ¼ cup Daiya cheese to each bowl, stir until melted.


Vegetable Stock:

7 cups of water

1 medium onion, chopped

2 Carrots, chopped

3 Garlic cloves, chopped

½ cup cilantro, chopped

Salt and pepper to taste


In a small saucepan, combine the above ingredients.  Bring to a boil, then simmer for 15 minutes.

© 2014 livingfreewithallergiesandee.com

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