There’s something about a warm bowl of potato soup that just makes a cold day better. This dairy free loaded baked potato soup is one of those meals I keep coming back to.

It has everything you want from the classic version. Creamy texture, crispy bacon on top, and that comforting flavor that fills you up.

The best part is that it’s completely dairy free. I use soaked cashews and oat milk to get that rich, smooth feel without any cream or milk.

Finding dairy free comfort food that actually tastes good can be tricky, so I was really happy with how this one turned out. It doesn’t feel like you’re missing anything.

I top mine with dairy free cheddar shreds and green onions to make it feel like a real loaded baked potato in soup form. Simple, filling, and satisfying.

Why This Recipe Is a Keeper

Rich and Creamy – Blended cashews, oat milk, and potatoes create a silky texture without any dairy.

Rustic Potato Texture – Lightly mashed potatoes add hearty bites that make every spoonful satisfying.

Deep Savory Flavor – Bacon, onion, garlic, broth, and nutritional yeast create a rich, well-rounded taste.

Smoky and Bright – Smoked paprika adds warmth, while fresh lemon juice keeps the creamy soup tasting fresh.

Here’s What You’ll Need

3 lb Russet Potatoes, peeled and cubed
1/2 cup Raw Cashews
6 slices Bacon, chopped
1 medium Yellow Onion, diced
4 cloves Garlic, minced
4 cups Chicken Broth
1 1/2 cups Unsweetened Oat Milk
3 tbsp Nutritional Yeast
2 tbsp Dairy Free Butter
1 1/2 tsp Salt
3/4 tsp Black Pepper
1/2 tsp Smoked Paprika
1 tbsp Fresh Lemon Juice
1/2 cup Dairy Free Cheddar Shreds
4 Green Onions, thinly sliced

How to Make It

Step 1

Soak the cashews in boiling water for 20 minutes, then drain and set aside.

Step 2

Cook the chopped bacon in a large pot over medium heat until crisp, about 8 minutes. Lift it out onto a paper towel and pour off all but 2 tablespoons of the fat.

Step 3

Cook the onion in the reserved fat for 5 minutes until soft, then add the garlic and cook 1 minute longer.

Step 4

Add the cubed potatoes and chicken broth, bring to a boil, then simmer for 18 to 20 minutes until the potatoes fall apart when pressed.

Step 5

Transfer 2 cups of the potatoes with a little broth to a blender along with the drained cashews, oat milk, and nutritional yeast. Blend for 90 seconds until completely silky, then stir it back into the pot.

Step 6

Mash the remaining potatoes lightly right in the pot so the soup keeps some rustic texture. Stir in the dairy free butter, salt, pepper, and smoked paprika and warm through.

Step 7

Finish with the lemon juice, then ladle into bowls and top with the crisp bacon, dairy free cheddar shreds, and green onions.

Recipe Tips

Keep the Potato Cubes Even

Make the potato cubes about 1 inch wide and keep them close to the same size. Smaller pieces can become too soft before larger pieces are ready.

I recommend using Russet potatoes because their high starch content gives the soup a thick, classic baked potato texture. Do not rinse the cubes after peeling them, since that surface starch helps thicken the broth.

Blend the Cashews Until Silky

Soak the cashews for the full 20 minutes in freshly boiled water. If your blender is not very powerful, let them soak for 30 minutes so they become extra soft.

Blend the cashews, oat milk, nutritional yeast, potatoes, and broth for the full 90 seconds. The mixture should look completely smooth, with no tiny cashew pieces remaining.

Choose the Right Oat Milk

Use plain, unsweetened oat milk without vanilla or added flavors. A flavored or sweetened variety can give the finished soup an unusual taste.

For the creamiest result, choose a full bodied oat milk rather than a thin, low calorie variety. I also recommend stirring it into the blended mixture instead of boiling it for a long time, which helps it stay smooth.

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