As a teen I did not love being in the kitchen. When I was hungry, it was a matter of getting in and out as quickly as possible, with something easy, tasty, and potentially cheesy. I used to make a version of baked potato soup in the microwave. Looking back I’m confident that this recipe is so much better. This Loaded Baked Potato Soup is dairy-free, plant-based, and lick-the-bowl good.
I make this in a big pot, but if you wanted to you could throw everything in the slow-cooker. To get the best consistency, I utilize a hand blender. If you don’t have one, you could always just mix in a high-powered blender – but do note using this method means the soup will be ultra-smooth. One thing that is awesome about this recipe is that it really is adaptable to the type of kitchen gadgets that you have on hand.
You can mix up the flavours too by adding your own preferred spice, but I’ve always been a fan of the classic. While it might seem plain, the toppings are vital to adding the flavour and texture. No added spices are necessary except for a little salt and pepper. You can’t really go wrong with these simple ingredients and a few potatoes!
Recipe serves 8
- 8 medium-size Russet potatoes
- 5.5 cups vegetable broth
- 1 can full-fat coconut milk
- 2 TBSP plant-based butter
- 2 tsp salt
- 1 tsp pepper
- A few handfuls of shredded plant-based cheeze
- Diced green onions
- Dairy-free sour cream
Start by roughly peeling your potatoes and then cut them into uniform-sized chunks. Add potatoes, broth, and coconut milk into a large pot and heat to medium to bring to a simmer. Allow to simmer for 30 minutes, or until potatoes are soft all the way through. This would be a good time to prep your toppings, if desired.
Once the potatoes are soft, add in butter, salt, and pepper. Using a hand blender, bring the mixture to your desired soup consistency. I like to leave a few chunkier potato pieces here and there – but you can do this to your preference.
Scoop soup out into a bowl, add toppings, and serve.
Eat until you’re full and enjoy!
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