4 Cozy Soups You’ll Actually Make This Winter
4 Cozy Soups You’ll Actually Make This Winter is a easy American recipe that serves 6. 330 calories per serving. Recipe by Sarah's Vegan Kitchen on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 10 min
Cost: $37.17 total, $6.19 per serving
Ingredients
- 4 tablespoons Vegan Butter (divided; use for sauté and roux)
- 1 medium Onion (diced)
- 2 Celery Stalks (chopped)
- 3 cloves Garlic (minced)
- 2 Carrots (peeled and diced)
- 2 tablespoons All-Purpose Flour (for roux)
- 6 cups Vegetable Broth (low-sodium preferred)
- 2 tablespoons Nutritional Yeast (adds cheesy flavor)
- 3 pounds Russet Potatoes (peeled and cubed)
- 1 cup Unsweetened Oat Milk (or homemade cashew milk)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 0.5 cup Smoky Tofu Bacon (crumbled, for topping)
Instructions
Prep Vegetables
Dice the onion, chop the celery, peel and dice the carrots, and mince the garlic.
Time: PT10M
Sauté Aromatics
Heat 2 tbsp vegan butter in the pot over medium heat. Add onion, celery, carrots, and garlic. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
Time: PT5M
Create the Roux
Add the remaining 2 tbsp vegan butter and sprinkle the flour over the vegetables. Stir continuously for 1‑2 minutes until the mixture turns a light golden color.
Time: PT2M
Add Broth and Nutritional Yeast
Gradually whisk in 6 cups vegetable broth, making sure to break up any lumps. Stir in 2 tbsp nutritional yeast and bring the mixture to a gentle simmer.
Time: PT3M
Cook the Potatoes
Add the cubed russet potatoes. Increase heat to bring the soup to a boil, then reduce to medium‑low and simmer until the potatoes are very tender and beginning to fall apart, about 20 minutes.
Time: PT20M
Finish with Milk and Lemon
Stir in 1 cup unsweetened oat milk and the juice of one lemon. Simmer for another 2 minutes to meld the flavors.
Time: PT2M
Partial Mash
Using a potato masher (or a few quick pulses with an immersion blender), mash just enough to break up some potatoes while leaving larger chunks for texture.
Time: PT2M
Serve with Toppings
Ladle the soup into bowls and top each serving with a generous handful of smoky tofu bacon. Add optional vegan cheese, chopped chives, or green onions if desired.
Time: PT5M
Nutrition Facts
- Calories
- 330
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Vegan, Dairy‑free
Allergens: Soy
Ingredient Substitutions
- Instead of Vegan Butter: Olive oil, Coconut oil
- Instead of Onion: Shallot, Leek
- Instead of Celery Stalks: Fennel stalks
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Carrots: Parsnip
- Instead of All-Purpose Flour: Gluten-free flour blend
- Instead of Vegetable Broth: Mushroom broth, Water with bouillon
- Instead of Nutritional Yeast: Vegan cheese powder
- Instead of Russet Potatoes: Yukon Gold potatoes (will be less creamy)
- Instead of Unsweetened Oat Milk: Almond milk, Soy milk
- Instead of Lemon Juice: Apple cider vinegar (1 tsp)
- Instead of Smoky Tofu Bacon: Tempeh bacon, Vegan bacon bits
Equipment Needed
- Heavy Pot or Dutch Oven
- Wooden Spoon
- Whisk
- Potato Masher (optional)
- Immersion Blender (optional)
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Creating a smooth roux without lumps
- Simmering potatoes until they are tender but not disintegrated
- Partial mashing to achieve the perfect creamy‑chunky texture
Chef Tips from the Video
- Use russet potatoes for the creamiest texture; they break down more than waxy varieties.
- Add the lemon juice at the very end to brighten the flavor without curdling the milk.
- Crisp the tofu bacon in a dry skillet for extra crunch before topping the soup.
Troubleshooting
Soup is too thick.
Stir in additional vegetable broth or plant milk a few tablespoons at a time until desired consistency is reached.
Soup is too thin.
Simmer uncovered for a few more minutes to reduce, or whisk in a slurry of 1 tbsp flour mixed with cold water.
Roux forms lumps.
Whisk continuously while adding the flour and ensure the butter is fully melted before sprinkling the flour.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months. Thaw overnight in the fridge and reheat gently.
Room temperature: Do not store at room temperature; cool to room temp before refrigerating.
Make-Ahead Tips
- The soup reheats beautifully; make it a day ahead and store in the fridge.
- Add a splash of plant milk when reheating if the soup has thickened.
- Prepare the tofu bacon topping ahead and crisp it just before serving.
Frequently Asked Questions
What is the cultural significance and history of Loaded Baked Potato Soup in American comfort food cuisine?
Loaded baked potato soup is a modern, plant‑based twist on the classic American baked potato, a staple of comfort food that dates back to the early 20th century. The soup captures the same hearty toppings—cheese, bacon, and chives—in a warm, spoon‑friendly form, making it a popular winter dish across the United States.
What are the traditional regional variations of Loaded Baked Potato Soup in American cuisine?
In the Midwest, the soup often includes cheddar cheese and crispy pork bacon, while West Coast versions may swap dairy cheese for vegan alternatives and add avocado or smoked tempeh. Some Southern takes incorporate a touch of hot sauce or Cajun spices for extra heat.
How is Loaded Baked Potato Soup traditionally served in the United States?
It is typically ladled into a deep bowl and topped with crumbled bacon (or tofu bacon for a vegan version), shredded cheese, chopped green onions, and sometimes a dollop of sour cream or its vegan counterpart. A side of crusty bread or a warm roll is common.
What occasions or celebrations is Loaded Baked Potato Soup traditionally associated with in American culture?
The soup is popular during cold‑weather gatherings, such as holiday parties, game‑day menus, and family comfort‑food nights. Its hearty nature makes it a favorite for Thanksgiving leftovers or post‑ski lodge meals.
What authentic traditional ingredients are used in Loaded Baked Potato Soup versus acceptable vegan substitutes?
Traditional recipes use dairy butter, heavy cream, real bacon, and shredded cheddar. In this vegan version, we replace butter with vegan butter, cream with oat milk, bacon with smoky tofu bacon, and cheese flavor with nutritional yeast, keeping the flavor profile while staying plant‑based.
What are the most common mistakes to avoid when making Loaded Baked Potato Soup?
Common errors include overcooking the roux, which can give a burnt taste; adding the potatoes too early and not simmering long enough, resulting in a grainy texture; and forgetting to add the lemon juice at the end, which leaves the soup flat.
Why does this Loaded Baked Potato Soup recipe use a roux instead of cornstarch as a thickener?
A roux made from butter and flour creates a richer, velvety mouthfeel that mimics the creaminess of dairy‑based soups, whereas cornstarch can give a glossy but slightly gummy texture that doesn’t capture the classic baked‑potato feel.
Can I make Loaded Baked Potato Soup ahead of time and how should I store it?
Yes, the soup can be prepared a day ahead. Cool it to room temperature, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stove, adding a splash of plant milk if it has thickened.
What texture and appearance should I look for when making Loaded Baked Potato Soup?
The soup should be thick enough to coat the back of a spoon, with visible potato chunks and a smooth, velvety base. A light golden hue from the roux and a faint sheen from the oat milk indicate proper emulsification.
How do I know when Loaded Baked Potato Soup is done cooking?
The potatoes will be fork‑tender and beginning to break apart, and the soup will be bubbling gently. A quick taste should reveal a balanced savory flavor with a hint of acidity from the lemon.
What does the YouTube channel Sarah's Vegan Kitchen specialize in?
Sarah's Vegan Kitchen focuses on accessible, plant‑based comfort food recipes that emphasize wholesome ingredients, simple techniques, and seasonal flavors. The channel often features vegan twists on classic dishes.
How does the YouTube channel Sarah's Vegan Kitchen's approach to American comfort food differ from other vegan cooking channels?
Sarah's Vegan Kitchen prioritizes minimal equipment and pantry staples, offering quick weeknight meals without sacrificing flavor. Unlike some channels that rely heavily on specialty vegan products, Sarah often uses everyday items like oat milk and nutritional yeast to recreate familiar comfort dishes.
Last updated: August 20, 2026
