The BEST Dairy Free Loaded Baked Potato Soup Recipe
This Dairy Free Potato Soup is a lightened-up version of two soups you grew up loving! It has all of the flavors of Broccoli Cheese Soup and Loaded Baked Potato Soup without any dairy or gluten (regular dairy option included).
Servings: 4 people
Ingredients
- 8 strips sugar free bacon omit for vegan
- 1 tbsp ghee or olive oil
- ½ medium onion diced
- 3 carrots peeled and diced
- 2 cloves garlic minced
- 2 lbs russett potatoes (3 medium or 4 small), peeled and cut into 1 inch cubes
- 4 cups chicken broth + more to thin it out
- 1 tsp paprika
- 1 tsp onion powder
- 2 tsp sea salt divided
- ½ tsp black pepper
- 2 cups chopped broccoli florets
- 1 cup raw, unsalted cashews* see notes for sub!
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 ½ cups water
- 2 green onions diced, for garnish
Instructions
- Place the cashews in a bowl and cover with boiling water. Let them soak while you make the soup.
- Set your oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper. Lay the bacon pieces out flat on the baking sheet and cook until crispy, approximately 12-15 minutes. (No need to let the oven pre-heat first - just pop the pan in!) When the bacon is done, remove the pan from the oven and drain them on a paper towel-lined plate.
- While the bacon is cooking, chop your onions, carrots, and potatoes. Heat your cooking oil of choice in a large stock pot over medium heat. Add in onions, carrots, and garlic. Saute for 3-4 minutes until they begin to soften. Add in the potatoes, chicken broth, paprika, onion powder, 1 tsp of the sea salt, and pepper. Bring to a boil, then reduce heat to medium, cover, and cook for 10 minutes.
- Stir in the broccoli and cook for an additional 10 minutes.
- Remove 1 cup of diced potatoes from the pot using a slotted spoon and place them into a high-powdered blender. Drain the cashews and add them to the blender along with the nutritional yeast, lemon juice, remaining 1 tsp of sea salt, and water. Blend on high for 1 minute or until it becomes very thick and creamy. Pour the mixture into the soup pot and stir well until combined. Taste test and add more salt and pepper if needed.
- Break the bacon into pieces. Serve the soup topped with bacon bits and chopped green onion.
Video
Notes
Expert Tips & Variations
- Thickness: If it's too thick for your liking, you can add additional chicken broth at the end to thin it out.
- No oven version: To avoid using the oven, you can cook the bacon pieces first directly in the large pot or in a large skillet on the stove top while you are chopping the vegetables. Remove the bacon pieces using a slotted spoon and set them aside to drain. Use the rendered bacon fat to saute the onions, carrots, and garlic, and omit the cooking oil. This will increase prep time by 5 minutes.
- Nut-free: To make this nut-free, you can use 1 cup full-fat coconut milk or coconut cream in place of the cashews. Reduce water to 1 cup. I personally do not think it gives this soup a strong coconut flavor. You can also use light coconut milk if preferred.
- Vegetarian: To make this into a vegan potato soup recipe, use vegetable stock instead of chicken broth and omit the bacon. You could also use vegan bacon.
- Dairy Option: If you want to make this with full dairy, feel free to substitute butter and heavy cream. Serve with a dollop of sour cream for extra creaminess if desired.
Serving and Storage Tips
Serve this loaded potato soup garnished with bacon, chives, and green onions. If you’re making a regular dairy option, feel free to top it with shredded cheese and sour cream as well. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, simply add the soup to an airtight freezer-safe container and freeze for up to 6 months.Nutrition
Calories: 643kcal | Carbohydrates: 63g | Protein: 21g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 39mg | Sodium: 2385mg | Potassium: 1845mg | Fiber: 10g | Sugar: 8g | Vitamin A: 8041IU | Vitamin C: 110mg | Calcium: 103mg | Iron: 5mg