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A bowl with creamy potato soup garnished with parsley and seeds.

Baked Potato Soup (Dairy Free)

This Baked Potato Soup is scrumptious and super delicious!  Creamy, topped with crispy potato skins and oh-so-healthy, this is a favorite quick meal any time of year!  Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread. 
5 from 2 votes
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4 bowls
Calories: 250kcal
Author: Ana Frias


  • 3 medium russet potatoes - scrubbed, dried, and pierced with a fork
  • 1 Tbsp olive oil and salt to rub on the potatoes
  • 4 Tbsp plant-based butter
  • cup yellow or white onion - diced in small pieces
  • 3 Tsp all-purpose flour
  • 3 cups low-sodium vegetable broth
  • 2 cups almond milk (or preferred plant-based milk)
  • 1 Tbsp chopped fresh parsley
  • Kosher salt & pepper to taste

For the Garnish:

  • Skins from baked potatoes cut into strips
  • Salt and pepper to taste
  • Sunflower seeds optional


  • Preheat the oven to 450° with rack in center.
  • Rub prepared potatoes with oil and salt.
  • Bake directly on the rack for 1 hour and 15 minutes, or until tender all the way through when pierced with a skewer.
  • Remove potatoes from the oven, split in half and cool slightly.
  • Scoop out and lightly mash the potato (reserve skins); set aside.
  • Cut skin in strips and toss with a little oil, salt, and pepper. Roast in a 400° oven for 15 minutes, or until crispy.
  • While the strips are baking, make the soup:
  • Sauté onion in melted plant-based butter until soft, about 5 minutes.
  • Whisk in flour; cook 2 to 3 minutes.
  • Stir in broth and milk. Cook and stir until thick, 4 to 5 minutes.
  • Add potato and simmer for 5 minutes. Mash the potato more for a creamier consistency.
  • Stir in parsley and salt & pepper.
  • Serve soup warm and top with potato skins and sunflower seeds.

Private Notes


Serving: 1bowl | Calories: 250kcal