This is the ultimate plant-based loaded baked potato soup recipe! Brace yourself for a hearty, dairy-free delight that’s not only delicious but also cruelty free! Get ready for simplicity served on a platter because, let’s be honest, who has time for complicated recipes? Certainly not parents!
Picture this: a rainy day in the PNW, the craving for both soup and a baked potato hits, and like a kitchen wizard, I conjured up a pot of perfection. It’s like comfort in a bowl, ideal for those cozy fall nights when all you want is a hug from your dinner.
So, if you’re on the lookout for an easy, kid-approved meal that’s as simple as throwing ingredients into a pot, look no further. This hearty baked potato soup isn’t just a recipe; it’s a culinary escapade that’ll leave your taste buds doing a happy dance. Go ahead, try it – your taste buds will thank you!
If you enjoy this recipe leave some feedback in the comments!
Ingredients
- 1 small yellow onion chopped
- 6 yellow potatoes diced
- 2 cups chopped cauliflower
- 5 cloves garlic minced
- 1 tsp paprika
- 1 tsp thyme
- 4 cups vegetable broth
- salt+pepper to taste
- 2 bay leaves
- 4 tbl nutritional yeast
- 1 tbl Dill
- 5 oz can coconut cream
- 2 cups vegan cheese + more for topping
- green onions for topping
- vegan bacon or smoked tempeh for topping
Instructions
- In a large pot combine potatoes, onion, cauliflower, garlic, paprika, salt, pepper, thyme, vegetable broth & bay leaves. Boil until vegetables are tender.
- Remove bay leaves and add the rest to a blender or use an immersion blender. I like to leave some of the potatoes in there for a more chunky soup.
- Stir in coconut cream, nutritional yeast, cheese and dill.
- Top with toppings and enjoy!