A hearty American Favorite.
Loaded Baked Potato Soup is a favorite and delivers all the delicious taste of a genuine baked potato. It is also a great soup to make when you have left over potatoes or if you are baking potatoes bake extra so they are ready to make this soup. This “loaded” version has a ton of flavor and is a heartier version than most. It is worth the effort. The flavors make a creamy, thick soup that tastes great.
Preparation first.
An easy way to get a jump on the preparation of this soup is to prep all the vegetable. By having all the ingredients measured and ready to go you will make short work of it.
Some tips for those of you who have not worked with leeks, this video will help you learn how to clean, prep and chop a leek.
Even preparing the potatoes and cauliflower ahead so it is cool when it goes into the blender will make preparation a bit easier. You can forgo the chipotle pepper if you are not a spice nut and top with whatever you like on your baked potatoes.
Some of our other favorites include:
Give this and our other recipes a try and have a flavorful assorted of prepared soups ready to enjoy anytime.
Freezing Soups:
Freezing extra soup can be a real time saver but what is the best way? One way I like to freeze soups is in a freezer bag. You fill a freezer bag with either a single or double serving of soup. I lay the freezer bags on a flat baking sheet or some type of tray that will keep them soups from sliding. Putting a paper towel in between the “layers” of soup will make it easier to separate the soups once they are frozen. This works best if you are stacking several bags at once in the freezer. Once the soups are frozen it is very easy to stand the soups up and create a book shelf of different soups. This makes grabbing one easier and you can see your inventory at a glance.
Remember to always leave room for expansion in any container you are using to freeze soups.
Be sure to rate this recipe below and if you have freezing tips leave in the comments below.
Plant-based loaded baked potato soup
Ingredients
- 1 head cauliflower split in half
- 2 large or 3 medium russet potatoes, about 1 1/4 pounds total
- 3 tablespoons vegetable or canola oil
- 3 tablespoons coconut or palm oil or vegetable shortening
- 1 large leek chopped
- 2 stalks celery finely chopped
- 6 scallions thinly sliced, white and green parts reserved separately
- 4 medium cloves garlic thinly sliced
- Kosher salt and freshly ground black pepper
- 1 teaspoon paprika
- 1 chipotle pepper packed in adobo sauce finely chopped, plus 1 teaspoon adobo sauce
- 1 cup roasted cashews
- 1 quart almond or cashew milk
- 1/2 teaspoon liquid smoke optional
- 2 cup Hearty Vegetable Stock or water use less if you like it thicker
- 1 bunch minced fresh chives
- 1 Crispy Vegan Mushroom "Bacon" to taste
- 1 cup steamed broccoli florets garnish
- Vegan sour cream for serving (optional)
- Extra-virgin olive oil for serving
Instructions
- Adjust oven rack to center position and preheat oven to 400°F. Toss cauliflower and potatoes in vegetable or canola oil and transfer to a parchment or foil-lined rimmed baking sheet. Use a wooden skewer to poke 6 holes in each potato. Roast cauliflower and potatoes until potatoes show no resistance when a wooden skewer is pressed through them, about 1 hour.
- Meanwhile, heat shortening, coconut, or palm oil in a large saucepan over medium-low heat until melted. Add leek, celery, scallion whites, and garlic, season with salt and pepper, and cook, stirring frequently, until very soft but not browned, about 10 minutes, lowering heat as necessary to prevent browning. Add paprika and chipotle pepper along with adobo sauce and stir to combine. Stir in cashews and transfer to a large bowl. Set aside until cauliflower and potatoes are cooked.
- When potatoes and cauliflower are cooked, transfer cashew mixture to the jar of a blender. Add cauliflower, discarding any green leaves and the central fibrous stem. Add almond milk and liquid smoke (if using). Peel half of one potato and add to blender. Blend, starting at lowest speed and increasing to high until completely smooth, about 2 minutes. Transfer to a large pot through a fine mesh strainer.
- Split remaining potatoes in half and press through a ricer or food mill directly into the pot of soup. Whisk by hand or with a hand mixer until potato is thoroughly incorporated and soup is smooth. Thin to desired consistency with Hearty Vegetable Stock or water, then season to taste with salt and pepper. For smoother soup, blend with a hand blender, but do not over-blend or it will become gluey. Soup can also be made smoother by pressing through a fine mesh strainer with the bottom of a ladle.
- Stir in chives and half of mushroom bacon, reheat until simmering, and serve immediately, topping with vegan bacon, broccoli florets, scallion greens, vegan sour cream, and drizzling with olive oil.
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