• Adriana Dos Santos


I'm back and I'm vegan! For how long, I'm not sure. Today's recipe is inspired by one of my favorites at Panera Bread - their loaded potato soup.

It's so creamy and savory and I wanted to recreate it. I also featured it in my newest YouTube video, so please check it out there as well.


  • 7-8 medium russet potatoes

  • 2 tablespoons olive oil

  • 1 cup vegetable broth

  • 2 tablespoons vegan butter

  • 1/4 white onion, diced

  • 2-4 sprigs of fresh thyme

  • 2 cloves garlic, chopped

  • 1 tablespoon umami seasoning (Trader Joe's)

  • 1 tablespoon onion powder

  • 1/2-3/4 cup coconut milk

  • salt and pepper to taste

  • chives for garnish

  • vegan bacon for garnish

  1. Preheat the oven to 370 degrees.

  2. Cut the potatoes into 1 inch cubes, coat them with 2 tablespoons of olive oil, umami seasoning, thyme, onion powder, salt and pepper.

  3. Pour 1/2 cup of vegetable broth into the baking dish to avoid burning the potatoes and so they can absorb the flavors.

  4. Cover with aluminum foil, and let it bake for 15 minutes.

  5. After 15 minutes, add half of the chopped garlic (this is to avoid burnt garlic) and the vegan butter, let it bake an additional 10 minutes or until fork tender.

  1. While the potatoes are baking, in a medium pot, sautee the chopped onions and the rest of the garlic with some olive oil and a bit of water until they are translucent.

  2. Add the coconut milk, and the additional vegetable broth to the pot and let it simmer.

  3. Remove the potatoes from the oven, and add them to the simmering liquid (add the dish drippings as well for flavor). Let the potatoes simmer for 10 minutes

4. Turn the heat down to low, and mash the potatoes with either a slotted spoon or a potato masher, leave a few chunks to your liking.

5. Serve hot with your favorite baked potato toppings, I used vegan bacon, chives, and an additional drizzle of coconut milk.

Let me know what you think about the recipe if you try it, enjoy!

#recipe #lifestyle

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