It’s easy to become obsessed with this vegan baked potato soup, which is loaded down with melty dairy-free cheese and healthy homemade bacon bits! A snap to make, this soup is perfect for families and soup addicts, as each person gets their very own ramekin. Naturally vegan, this soup is meat-free, dairy-free, egg-free, and gluten-free.
Add vegetables, bouillon cubes, and water to a large soup pot. Bring to a boil, and simmer on medium high for 30 minutes, or until vegetables are fork tender and the potatoes have broken down a touch. Meanwhile, mix together ingredients for your vegan bacon bits (click here for recipe), but do not pre-bake them. I like to use small chopped pecan pieces for this recipe.
Preheat oven to 400° F. Once soup is cooked through, divide soup between ramekin cups (this recipe should work for 10-12 cups, depending on the size of your ramekins). Line a baking sheet with the cups for easy oven removal.
Top each cup of soup with a handful of Daiya vegan cheddar cheese and a sprinkle of the vegan bacon bits mixture. Bake for 10 minutes, or until cheese is melted and the bacon bits are slightly browned. Let cool for 1-2 minutes before serving.
Notes
This potato soup also tastes amazing with sweet potatoes instead of gold potatoes.
Dairy free cheese is optional, use the cheese of your choice.
If you don't want to use ramekins, you could always mix the cheese into the soup pot and then top with baked vegan bacon bits.