This dairy-free baked potato soup is thick, creamy and comforting, piled with crispy bacon, dairy-free cheese and sliced spring onions. It captures all the flavours of a loaded baked potato in a simple, cosy soup.
This recipe is part of a budget-friendly series and costs roughly $2.80 per serving.
Soup can feel like a simple comfort meal, nourishing on chilly days and easy to pull together with pantry staples. Potatoes are the star here: they thicken and add body so the soup finishes rich and satisfying without dairy.
This version is inspired by classic potato-and-leek soups but leans into the “loaded baked potato” idea—creaminess from blended potatoes and oat milk, a savoury hit from nutritional yeast, and the familiar crunch and salt of crispy bacon and shredded dairy-free cheese on top. Serve with toasted crusty bread and dairy-free butter for dunking.
Key Ingredients
All of these are inexpensive, easy-to-find ingredients that combine to make a hearty family meal.
Quantities and full ingredient list are in the recipe card below.
- Potatoes – Starchy varieties like brushed potatoes or sebago are ideal because they break down and thicken the soup. If using brushed potatoes, wash them well before peeling.
- Onion and garlic – Build a flavourful base by gently sautéing these first.
- Stock – Chicken stock gives a classic savoury base, but vegetable stock works well for a vegetarian option. Stock cubes are an economical choice.
- Unsweetened oat milk – Adds a creamy finish without dairy. Unsweetened soy or almond milk can be substituted if preferred.
- Nutritional yeast – Optional, but it adds a pleasant cheesy, umami flavour that enhances the soup when dairy is omitted.
- Toppings – Classic loaded-baked-potato toppings: crispy bacon, dairy-free cheddar-style cheese and sliced spring onions. For a vegetarian or vegan option, replace bacon with air-fryer crispy chickpeas or a plant-based bacon alternative.
Equipment and Tools
- Large pot or Dutch oven – Useful for sautéing and simmering the soup.
- Stick (immersion) blender – Makes pureeing the soup in the pot quick and tidy; a countertop blender works too (blend in batches and let the soup cool slightly first).
Step-by-Step Instructions
Preparation is minimal: chop aromatics and dice potatoes so everything cooks evenly.
1. Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 4–5 minutes until softened. Add minced garlic and cook for about 30 seconds until fragrant.
2. Add peeled, diced potatoes and the stock. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until the potatoes are fork-tender.
3. While the potatoes simmer, pan-fry the chopped bacon until golden and crisp. Drain on paper towel to remove excess oil.
4. When the potatoes are tender, use a stick blender to purée the soup until smooth and thick. If using a countertop blender, cool slightly and blend in batches.
5. Return the pot to medium-low heat and stir in the oat milk and nutritional yeast. Simmer 2–3 minutes until everything is warmed through and the yeast is incorporated. Season to taste with salt and pepper.
6. Serve: ladle into bowls and top with crispy bacon, dairy-free cheddar-style cheese and sliced spring onions. Offer buttered crusty bread for dunking.
Storage Instructions
Leftover soup keeps well. Store the soup and toppings separately.
Refrigerate the soup in an airtight container for up to 4 days, or freeze for up to two months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of stock or water if the soup becomes too thick after chilling.
Recipe FAQs
Starchy, all-purpose potatoes such as brushed potatoes or sebago are ideal because they break down and thicken the soup naturally. Avoid waxy varieties like chat or kipfler.
Yes. Omit the bacon or replace it with crispy roasted chickpeas or a plant-based bacon alternative, and use vegetable stock instead of chicken stock.
It can be, but check your stock for hidden gluten-containing thickeners. Also note that some oat milks are not certified gluten-free in certain countries—if you need a strict gluten-free option, use an alternative such as unsweetened soy or almond milk.
If you try this recipe, please leave a comment and a rating. I’d love to see your photos if you share them on Instagram with the tag @eightforestlane.
More dairy-free soup recipes
Dairy Free Creamy Chicken Soup
Easy Vegan Tomato Soup
Mum’s Pumpkin Soup
Vegetable Soup with Barley and Lentils
Dairy Free Baked Potato Soup
Equipment
- cast iron dutch oven
- stick blender
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 750 grams brushed potatoes, peeled and diced
- 3 cups chicken or vegetable stock
- 1 ½ cups unsweetened oat milk
- 3–4 tablespoons nutritional yeast (optional)
- Salt and black pepper, to taste
Toppings:
- 150–200 grams bacon, chopped (approx 4 rashers)
- ½ cup dairy-free cheddar-style cheese
- 2 spring onions, thinly sliced
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add diced potatoes and stock to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are fork-tender.
- While the potatoes simmer, pan-fry the bacon pieces in a small frying pan until golden and crisp. Set aside on a paper towel to drain excess oil.
- Use a stick blender to purée the soup until thick and smooth (or blend in batches if using a countertop blender).
- Stir in the oat milk and nutritional yeast. Simmer for 2–3 minutes until incorporated. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with crispy bacon, dairy-free cheddar and spring onions. Serve immediately.
Notes
Vegan/Vegetarian option: Omit bacon and use vegetable stock.
Nutrition
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Calories: 526kcal
Nutritional information is an estimate and should be used as a guide only.