Dairy Free Loaded Baked Potato Soup
This cozy soup delivers rich, satisfying comfort with a hearty texture and flavorful finish, making it a wonderful family meal.
Equipment
- blender
Ingredients
- 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
Instructions
- Soak the cashews in boiling water for 20 minutes, then drain and set aside.
- 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.
- Cook the onion in the reserved fat for 5 minutes until soft, then add the garlic and cook 1 minute longer.
- 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.
- 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.
- 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.
- Finish with the lemon juice, then ladle into bowls and top with the crisp bacon, dairy free cheddar shreds, and green onions.
Nutrition
Serving: 1servingCalories: 431kcalCarbohydrates: 53gProtein: 12gFat: 19g