Fully Loaded Vegan Baked Potato Soup Recipe

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Are you craving a warm and comforting bowl of soup that is both delicious and vegan?

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Fully Loaded Vegan Baked Potato Soup Recipe
Total
1 hr 30 min
Servings
8

Method

  1. Adjust the oven rack to the center position and preheat the oven to 400°F (200°C).

  2. Toss the cauliflower and potatoes in vegetable or canola oil.

  3. Transfer the cauliflower and potatoes to a rimmed baking sheet lined with parchment or foil.

  4. Use a wooden skewer to poke 6 holes in each potato.

  5. Roast the cauliflower and potatoes in the oven until the potatoes are tender and the skewer goes through them easily, approximately 1 hour.

  6. In a large saucepan, melt the shortening, coconut, or palm oil over medium-low heat.

  7. Add the leek, celery, scallion whites, and garlic to the saucepan.

  8. Season with salt and pepper and cook, stirring frequently, until the vegetables are very soft but not browned, about 10 minutes.

  9. Add paprika, chipotle pepper, and adobo sauce to the saucepan and stir to combine.

  10. Stir in cashews and transfer the mixture to a large bowl. Set aside.

  11. When the cauliflower and potatoes are cooked, transfer the cashew mixture to a blender.

  12. Add the cooked cauliflower, discarding any green leaves and the central fibrous stem.

  13. Add almond milk and liquid smoke (if using).

  14. Peel half of one potato and add it to the blender.

  15. Blend the mixture, starting at the lowest speed and gradually increasing to high, until it

About this recipe

Are you craving a warm and comforting bowl of soup that is both delicious and vegan? Look no further than this fully loaded vegan baked potato soup recipe! This hearty soup is packed with flavors and textures that will satisfy your taste buds and keep you feeling full and satisfied.

The Perfect Soup for Potato Lovers

If you're a fan of potatoes, this soup is for you! It's like having a loaded baked potato in soup form. You get all the flavors of a classic loaded baked potato, but in a creamy and comforting soup. It's the perfect dish to warm you up on a cold winter day or to enjoy as a comforting meal any time of the year.

Creamy and Dairy-Free

One of the best things about this vegan baked potato soup is that it's creamy and indulgent, without any dairy! Traditional loaded potato soups are often made with heavy cream or cheese, but this vegan version achieves the same level of creaminess with plant-based ingredients.

Packed with Nutrients

Not only is this soup delicious, but it's also packed with nutrients. Potatoes are a great source of vitamins and minerals, including vitamin C, potassium, and fiber. Plus, this soup is loaded with other nutritious ingredients like onions, garlic, and vegetable broth. It's a wholesome and satisfying meal that will nourish your body.

How to Make Vegan Baked Potato Soup

Making this vegan baked potato soup is easier than you might think. Start by sautéing onions and garlic in a large pot until they become fragrant and translucent. Then, add diced potatoes, vegetable broth, and your favorite seasonings. Let everything simmer until the potatoes are tender and easily mashed.

Next, it's time to make the soup creamy. You can use a blender or an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, you can also use a potato masher to mash some of the potatoes while leaving some chunks intact.

Once the soup is creamy, it's time to add the toppings! Load up your bowls with all your favorite baked potato toppings like vegan sour cream, chives, vegan bacon bits, and shredded vegan cheese. The toppings add extra flavor and texture to the soup, making it even more delicious.

In Conclusion

This fully loaded vegan baked potato soup recipe is the ultimate comfort food. It's creamy, flavorful, and packed with nutrients. Whether you're a vegan or simply looking for a delicious and healthy soup option, this recipe is a winner. So grab a bowl, load it up with your favorite toppings, and enjoy!

Frequently asked questions

. Can I use sweet potatoes instead of regular potatoes?

Yes, absolutely! Sweet potatoes would be a delicious alternative in this recipe. They will add a slightly sweeter flavor to the soup.

. Can I freeze this soup?

Yes, you can freeze this soup for later. Just make sure to let it cool completely before transferring it to a freezer-safe container. When you're ready to eat it, simply thaw it in the fridge overnight and reheat it on the stovetop or in the microwave.

. Can I use almond milk instead of coconut milk?

Yes, you can substitute almond milk for coconut milk if you prefer. It will still add creaminess to the soup without the coconut flavor.

. Can I add other vegetables to this soup?

Definitely! Feel free to add other vegetables like carrots, celery, or corn to the soup for added flavor and texture.

. How long will this soup last in the refrigerator?

This soup will stay fresh in the refrigerator for up to 5 days. Just make sure to store it in an airtight container.

. Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Simply sauté the onions and garlic on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

. Can I use frozen potatoes instead of fresh?

Yes, you can use frozen diced potatoes if you prefer. Just make sure to adjust the cooking time accordingly, as frozen potatoes may take longer to cook.

. Can I make this soup gluten-free?

Yes, this soup is naturally gluten-free as long as you use gluten-free vegetable broth and check that all your toppings are gluten-free.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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