Loaded Baked Potato Soup

Loaded Baked Potato Soup

Loaded Baked Potato Soup

Potatoes USA
Take your traditional baked russet potato and make it into a soup loaded with delicious toppings for a nutritious plant-based meal.
5 from 1 vote
Course Soup
Cuisine American
Servings 6
Calories 360 kcal


  • 3 Tablespoons Vegetable oil
  • 3 Celery ribs diced
  • 1 Small onion diced
  • 3 Medium carrots diced
  • 4 Garlic cloves roughly chopped
  • 6-7 Small Alsum russet potatoes diced
  • 1 Quart Vegetable stock
  • 2 Teaspoons Salt
  • 1 Teaspoon Red miso paste
  • 2 Teaspoons Lemon juice
  • 2 Teaspoons Olive oil
  • 2 Cups Milk

Additional Toppings

  • 1 Tablespoon Bacon
  • ½ Teaspoon Chives
  • ½ Teaspoon Green onions
  • ½ Tablespoon Shredded cheese
  • ½ Tablespoon Greek yogurt


  • In a large pot or Dutch oven (about 6 quarts in volume is good), heat the vegetable oil. When the oil is heated, add the celery, onion, carrots, and garlic to the Dutch oven. Cook until the veggies are translucent.
  • Add the diced potatoes, vegetable stock and salt. Bring to a boil, then turn down to a simmer and cook until the potatoes are fork-tender, about 20-25 minutes.
  • Ladle about ½ cup of the broth out into a heat safe bowl, and use a fork or a whisk to stir in the miso. Add the miso back to the pot. Turn off the heat, and very carefully use a stick blender to blend the soup to be about ⅔ smooth and ⅓ chunks – or your preferred texture!
  • Finally, stir in the lemon juice, milk, and olive oil. You can hold this over low heat for quite a while, stirring occasionally. Or, it's great for freezing for work lunches.


Calories: 360kcalCarbohydrates: 46gProtein: 12gFat: 14gCholesterol: 20mgSodium: 1140mgPotassium: 1190mgFiber: 5gSugar: 8gVitamin C: 30mg