The fall recipes continue with my latest (and arguably greatest) soup creation yet. My Healthy Dairy-Free Baked Potato Soup is everything that you know and love about a baked potato, but in a cozy soup form. It's also gluten-free, dairy-free, and paleo-friendly but don't let that stop you from thinking that it isn't the same as a traditional baked potato. In my opinion, it's even BETTER, and as soon as you taste it, your mind will be blown!
Ingredients
For the Soup
- 5 Cups Russet or Golden Potatoes about 5 medium-large potatoes or 1 1/2 pounds, peeled and chopped into cubes
- 3 Tablespoons Olive or Avocado Oil
- 1 Large Onion diced, about 1 1/2 cups
- ½ Cup Celery diced
- 1 Cup Carrots diced
- 5 Cloves Garlic mashed
- 5 Cups Vegetable Broth
- 2 Cups Non-Dairy Milk I use almond milk
- ¼ Teaspoon Dried Thyme
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 6 Slices Bacon cooked and crumbled
Toppings (Optional)
- Finely Shredded Cheddar Cheese (or plant-based cheddar cheese)
- Chives / Scallions
- Bacon
Instructions
- Start by peeling your potatoes and chopping them into small cubes. Once you're finished, go ahead and chop the rest of your vegetables (the carrots, celery, onions, and garlic).
- Next, heat a large pot on the stove over medium heat, and add in your oil.
- Once the oil is hot, then add the onion, celery, and carrots. Stir until veggies begin to soften, about 5-6 minutes. Then, add the mashed garlic and stir for another minute.
- Next, add in the diced potatoes, veggie broth, milk, thyme, salt, and pepper, making sure to stir everything well.
- Lower the heat to low, cover, and simmer for about 30-32 minutes, until the potatoes are tender when touched with a fork.
- Once the potatoes are done, transfer about 1/2-3/4 of the soup to a blender, and blend until creamy. Then, transfer it back to the large pot and stir together. You might have to work in batches, but that's okay! The key is that we still want some chunks in the soup while still keeping it creamy.
- If the soup is too thick, you can add a touch of water until it's thinned out to your likeness.
- Finally, plate, top with your desired garnishes, and serve. Enjoy!
Calories: 260kcal | Carbohydrates: 34g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 1220mg | Potassium: 789mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4333IU | Vitamin C: 17mg | Calcium: 153mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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