Vegetarian Gluten Free Loaded Baked Potato Soup

Total time1 hr

Prep time20 min

Cook time40 min

Vegetarian Gluten Free Loaded Baked Potato Soup

This soup is pure comfort in a bowl, built from tender russet potatoes simmered until fork-soft, then partially mashed right in the pot for that perfect chunky-yet-creamy texture. A quick cornstarch slurry thickens the base beautifully, while melted cheddar and a swirl of sour cream give it that rich, tangy finish loaded baked potatoes are known for. Diced onion and garlic bloom right in the pot for a savory foundation, and smoked paprika adds a subtle warmth that rounds out every spoonful. Finished with fresh chives and an extra sprinkle of cheddar, it's the kind of bowl that feels indulgent but comes together with simple, straightforward steps. It's a satisfying, cozy option that fits neatly into a vegetarian lineup, and it reheats well for easy leftovers all week long.

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Ingredients

6 servings

6 slices 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
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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 medium yellow onion, diced
3 cloves garlic, minced
2 lbs russet potatoes, peeled and cut into ¾-inch cubes
4 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 tsp salt
½ tsp black pepper
½ tsp smoked paprika
3 tbsp cornstarch
3 tbsp cold water
1 cup whole milk
1 cup shredded cheddar cheese, plus more for serving
½ cup sour cream

For serving

3 tbsp fresh chives, thinly sliced
extra shredded cheddar cheese (optional)
extra sour cream (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 bacon is crisp, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving about 2 tablespoons of drippings in the pot.
2
Add the diced onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute.

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