Loaded Potato Soup – Vegan

Looking for a Vegan, Gluten Free, & Dairy Free and satisfying soup that is delicious? Look no farther than this time-tested recipe for Vegan Loaded Potato Soup, which features a rich creamy Vegan broth and all your favorite loaded potato toppings.

Vegan Loaded Potato Soup
Yields8 Servings
Prep Time25 minsCook Time3 hrsTotal Time3 hrs 25 mins
 2 cups Vegetable Boullion - Gluten Free
 5 Red or Russet Potatoes - cubed
 2 cups Celery - chopped
 2 cups Carrots
 ½ tsp Salt
 ½ tsp Ground Pepper
 ½ tsp Garlic Powder
 ½ tsp Onion Powder
 ½ tsp Lowery's Seasoning Salt
 6 cups Broccoli - chopped
 2 cups Onion - chopped
 5 tbsp Earth Balance Buttery Spread or Grapeseed Oil
 2 cups Unsweetened Coconut Cream
 4 oz Cheddar Shreds
 5 tbsp Flour - Gluten Free
1

Heat large crockpot on high. Prepare 2 cups vegetable bouillon and put in cockpot. Add potatoes, carrots, celery and seasonings (salt, pepper, garlic powder, onion powder, Lowery's Seasoning Salt. Cook on HIGH for 2-3 hours or until potatoes are still firm but softened. Add broccoli and cook another 1 hour or until vegetables are to desired firmness. Turn crockpot to warm and let some heat out. You want vegetables to still be somewhat firm at this point.

2

Heat Earth Balance Buttery Spread in sauce pot, add onions and soften for 2-3 minutes on medium heat. Whisk in gluten free flour, slowly stir in Unsweetened Coconut Cream and Dairy Free Cheddar Shreds to make a cream sauce. Add the cream sauce to the crockpot and stir well. Serve immediately with Gluten-Free crackers.

PRODUCTS USED
1. Earth Balance - Buttery Spread
2. Edward & Sons - Vegetable Bouillon (Vegan & Gluten Free)
3. Follow Your Heart - Cheddar Shreds
4. Sprout's - Unsweetened Coconut Cream
5. King Author Flour - Gluten Free Flour

Ingredients

 2 cups Vegetable Boullion - Gluten Free
 5 Red or Russet Potatoes - cubed
 2 cups Celery - chopped
 2 cups Carrots
 ½ tsp Salt
 ½ tsp Ground Pepper
 ½ tsp Garlic Powder
 ½ tsp Onion Powder
 ½ tsp Lowery's Seasoning Salt
 6 cups Broccoli - chopped
 2 cups Onion - chopped
 5 tbsp Earth Balance Buttery Spread or Grapeseed Oil
 2 cups Unsweetened Coconut Cream
 4 oz Cheddar Shreds
 5 tbsp Flour - Gluten Free

Directions

1

Heat large crockpot on high. Prepare 2 cups vegetable bouillon and put in cockpot. Add potatoes, carrots, celery and seasonings (salt, pepper, garlic powder, onion powder, Lowery's Seasoning Salt. Cook on HIGH for 2-3 hours or until potatoes are still firm but softened. Add broccoli and cook another 1 hour or until vegetables are to desired firmness. Turn crockpot to warm and let some heat out. You want vegetables to still be somewhat firm at this point.

2

Heat Earth Balance Buttery Spread in sauce pot, add onions and soften for 2-3 minutes on medium heat. Whisk in gluten free flour, slowly stir in Unsweetened Coconut Cream and Dairy Free Cheddar Shreds to make a cream sauce. Add the cream sauce to the crockpot and stir well. Serve immediately with Gluten-Free crackers.

PRODUCTS USED
1. Earth Balance - Buttery Spread
2. Edward & Sons - Vegetable Bouillon (Vegan & Gluten Free)
3. Follow Your Heart - Cheddar Shreds
4. Sprout's - Unsweetened Coconut Cream
5. King Author Flour - Gluten Free Flour

Notes

Loaded Potato Soup – Vegan

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Nutrition Facts

8 servings

Serving size

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