Dairy-Free Loaded Potato Soup
Warm, comforting, and completely dairy-free, this Loaded Potato Soup is a creamy delight that's perfect for any season. Made with hearty russet potatoes, sautéed vegetables, and a luscious homemade cashew cream, this recipe delivers all the rich texture and flavor you crave without any dairy. Nutritional yeast and turmeric provide an extra boost of umami and color, while smoked paprika adds a subtle smokiness. Topped with crispy turkey bacon and fresh green onions, every bowl is brimming with indulgence and nutrition. Quick to prepare and packed with wholesome ingredients, this dairy-free potato soup is ideal for weeknight dinners or cozy gatherings. Perfectly suited for those seeking comfort food without compromise!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Yellow onion
- 3 whole Garlic cloves
- 2 whole Celery stalks
- 1 large Carrot
- 2 tablespoons Olive oil
- 4 cups Low-sodium vegetable broth
- 1 cup Unsweetened cashew milk
- 1 cup Raw cashews
- 2 tablespoons Nutritional yeast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Turmeric
- 3 stalks Green onions
- 6 slices Turkey bacon
Instructions
Begin by soaking the raw cashews in a bowl of hot water for about 15 minutes to soften them for blending.
While the cashews soak, peel and dice the russet potatoes into small cubes. Dice the onion, chop the garlic cloves finely, and slice the celery into small pieces. Peel and grate the carrot.
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, and grated carrot. Sauté until the vegetables are tender, about 5 minutes.
Add the diced potatoes and smoked paprika to the pot and stir to coat the potatoes with the spices. Cook for another 2-3 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook until the potatoes are fork-tender, about 15-20 minutes.
While the soup simmers, drain the cashews and blend them with the cashew milk, nutritional yeast, turmeric, salt, and black pepper until completely smooth and creamy.
Cook the turkey bacon in a separate pan until crisp. Remove it from the pan, let it cool slightly, and then crumble it into smaller pieces.
Once the potatoes are tender, add the cashew cream to the soup and stir well to incorporate. Let the soup heat through for another 5 minutes.
Taste and adjust the seasoning if necessary. The soup should be creamy and slightly thickened.
Ladle the soup into bowls and top with crumbled turkey bacon and chopped green onions before serving.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 7015 mg | 305% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 33.3 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 892 mg | 69% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 6989 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
