Vegetarian Dairy Free Loaded Baked Potato Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Vegetarian Dairy Free Loaded Baked Potato Soup

This creamy, cozy soup starts with softened onion and garlic simmered together until fragrant, then built on a hearty base of tender russet potato cubes cooked until they practically fall apart. Half the potatoes get mashed right in the pot for body, while the rest stay in soft, satisfying chunks, and a can of full-fat coconut milk swirled in with a tangy dollop of sour cream gives the broth that rich, velvety finish loaded baked potato soup is known for. Smoked paprika adds a subtle warmth in the background, rounding out the flavor without stealing the spotlight. Ladled into bowls and finished with a scatter of fresh chives, a sprinkle of shredded cheese, and an extra spoonful of sour cream on top, it eats like the ultimate comfort food. Every component here is easy to source and simple to prep, making this a genuinely solid pick for a vegetarian dinner rotation. It's the kind of soup you'll want on repeat all winter long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

6 strips bacon, cut into ½-inch pieces
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
See all
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 lbs russet potatoes (about 4 large), peeled and cut into ¾-inch cubes
3 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
½ tsp black pepper
½ tsp smoked paprika
⅓ cup dairy free sour cream, plus more for serving

For serving

3 tbsp fresh chives, thinly sliced
dairy free cheese, shredded (optional)

Instructions

1
Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate and pour off all but about 1 tbsp of the drippings from the pot.
2
Add the olive oil to the pot with the reserved drippings and heat over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!