Loaded Baked Potato Soup
A hearty and delicious baked potato soup that is also dairy-free and Whole30 compliant! A cozy bowl of soup is perfect for those chilly winter nights!
Ingredients
- 1 ½ cups raw cashews
- 1-2 tablespoons extra virgin olive oil
- 1 tablespoon shallots minced
- ¼ cup sweet yellow onion minced (sub white onion)
- ¼ cup celery stalks finely sliced
- kosher salt and ground black pepper
- 5-6 cups russet potatoes cubed
- 2-3 cups vegetable broth divided (sub chicken broth)
- 1 ¼ cups unsweetened almond milk
- ½ cup nutritional yeast
- 1 teaspoon kosher salt more to taste
Topping Suggestions:
- 8-10 strips bacon cooked crispy and chopped into bite-sized pieces
- green onions chopped (as much as desired)
Instructions
- Soak Cashews: Bring 2-3 cups of water to a boil. Place 1 ½ cups raw cashews in a heat-safe bowl and (carefully) pour water over cashews. Set aside and let them soak in the hot water while you prep the ingredients and start cooking.
- Sauté Veggies: Add 1-2 tablespoons extra virgin olive oil to dutch oven and bring to medium-high heat; swirl to coat the pan. Add 1 tablespoon shallots and move around the pan until fragrant, about 1 minute. Add onion and celery and sauté for 3-4 minutes. Sprinkle with a little kosher salt and ground black pepper.
- Potatoes + Broth: Add potatoes and 1 ½ cups of the broth. Cover and keep at a gentle simmer until the potatoes are soft, but still firm.
- Blend Cashews: Meanwhile, drain the cashews and add to a high-speed blender. Add 1/2 cup of the broth, 1 ¼ cups unsweetened almond milk, ½ cup nutritional yeast, and 1 teaspoon kosher salt. Blend on HIGH until smooth (add additional broth, as needed, to ensure a smooth texture).
- Add Potatoes to Blender: Once potatoes are soft, but firm, carefully scoop out approximately 2 cups of potatoes (using a slotted spoon so you don't get much broth) and add those to the blender as well (along with the cashew mixture). Blend on HIGH until they are fully incorporated and texture is smooth. Add in splashes of additional broth or almond milk, as needed, if mixture is too thick.
- Thicken Broth: Pour the cashew/potato mixture into the dutch oven and stir to combine. The texture should be very creamy and thick.
- Taste: Taste and adjust seasoning, as necessary.
- Serving: Serve and top with lots of bacon and green onion (you can mix the bacon into the soup itself, but it will get a little soggy if there are leftovers).
Video
Notes
- Peel the potatoes: you can peel your potatoes if you want. The texture will just be that much smoother. That being said, I didn't peel my potatoes and it still turned out great.
- Ingredients/Whole30: Just make sure you are checking your ingredients on the broth and bacon, if you are concerned with Whole30!
- Leftovers: store leftover soup in an airtight container for 3-4 days. When re-heating leftovers feel free to add a splash of broth to help revive the soup and loosen the texture a bit!
Nutrition
Calories: 327kcal | Carbohydrates: 36g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 783mg | Potassium: 834mg | Fiber: 4g | Sugar: 4g | Vitamin A: 187IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 4mg
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