Loaded Baked Potato Soup Lactose Free
Indulge in the comforting, creamy goodness of this **Loaded Baked Potato Soup**—now completely lactose-free and perfect for those with dietary sensitivities! This hearty soup starts with oven-roasted russet potatoes, creating a rich and velvety base blended with unsweetened almond milk and lactose-free broth. The roux, made with gluten-free flour, adds a luscious thickness, while dairy-free sour cream and cheddar cheese deliver all the indulgent flavors you love. Each bowl is generously topped with crispy crumbled bacon, fresh green onions, and even more dairy-free cheddar for an irresistible finish. Quick to prepare in under an hour and packed with wholesome ingredients, this soup is a cozy, satisfying choice for weeknight dinners or gatherings. Enjoy decadent comfort food without the lactose, and savor every creamy spoonful!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 3 tablespoons gluten-free all-purpose flour
- 3.5 cups unsweetened almond milk
- 2 cups lactose-free chicken or vegetable broth
- 0.5 cup dairy-free sour cream
- 6 slices (crumbled) cooked bacon
- 3 stalks (sliced) green onions
- 1 cup dairy-free shredded cheddar cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Preheat the oven to 400°F (200°C). Scrub the potatoes clean, pierce them several times with a fork, and bake directly on the oven rack for 50-60 minutes until soft. Allow them to cool slightly, then peel and roughly chop. Set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, stirring frequently, until soft and translucent. Stir in the garlic and cook for an additional minute until fragrant.
Sprinkle in the gluten-free flour and stir constantly for 1-2 minutes to create a roux. Slowly add the almond milk and broth, whisking constantly to ensure no lumps form.
Bring the mixture to a gentle simmer. Add the chopped baked potatoes to the pot, and use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, only lightly blend.
Stir in the dairy-free sour cream, salt, and black pepper. Continue to cook over low heat for 5-10 minutes to let the flavors meld, stirring occasionally.
Ladle the soup into bowls and top each serving with crumbled bacon, sliced green onions, shredded dairy-free cheddar cheese, and additional sour cream if desired.
Serve hot and enjoy your creamy, loaded baked potato soup without any of the lactose!
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 6060 mg | 263% | |
| Total Carbohydrate | 316.0 g | 115% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 19.7 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 1761 mg | 135% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 7696 mg | 164% | |
*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.
