Baked Potato Soup

This creamy soup is loaded with the flavors of a real baked potato topped with plant-based sour cream and smoked paprika. This soup is a hit with everyone, whether plant-based or not.

Prep time:  10 minutes

Cook time: 5-10 minutes

Serves: 4


  • 1 Cheese Starter Pack
  • 2 cups unsweetened plant-based milk
  • 1 teaspoon smoked paprika
  • 4 cups small diced potatoes (about 1 pound)
  • 2 cups water
  • ½ teaspoon red pepper flakes for garnish


    1. Place the contents of the Cheese Starter Pack, plant-based milk, and smoked paprika into a high-speed blender and blend until smooth and creamy. Set aside.
    2. Place the potatoes into a large pot and cover with 2 cups of water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until just tender, 10-15 minutes.  Be careful not to overcook the potatoes and create a mushy texture, and do not drain the potatoes. 
    3. Add the cheese mixture to the potatoes and cook over medium-low heat until the soup broth thickens, stirring as necessary to prevent sticking. If you prefer a thinner consistency, add more water or plant-based milk.  
    4. Ladle into bowls, sprinkle with red pepper flakes, and serve hot. 

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