Think baked potato in a soup bowl. Creamy, hearty, and full of flavor, this dish is the very definition of comfort food. Add whatever toppings make you enjoy, such as dairy-free sour cream, fresh herbs, or cracked black pepper. Simple, nourishing, and comforting.
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Baked Potato Soup
- Total Time: 50
- Yield: 4 servings
Description
This creamy, comforting soup brings all the familiar flavors of a baked potato right to your bowl. It is rich, hearty, and so satisfying. Top it with your favorite baked potato fixings, such as a dollop of dairy-free sour cream or a sprinkle of fresh herbs. It is simple, cozy, and always a hit with the people we love.
Ingredients
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Vegan Sour Cream
- 1 cup raw cashews
- 3/4 cup water
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt, or to taste
- 4 cups peeled and cubed yellow potatoes
- 2 celery stalks, diced
- 1 onion, diced
- 3-4 garlic cloves, minced
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup whole wheat flour (Gluten Free Option: 2 tablespoons cornstarch)
- 2 tablespoons nutritional yeast flakes
- 2 cups nondairy milk
- 1/2 teaspoon red pepper flakes, optional
Instructions
- Blend the sour cream: Combine the cashews, water, lemon juice, vinegar, and salt in a high-speed blender. Blend until smooth and creamy. Chill to thicken while you prepare the soup.
- Cook the potatoes: Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until just tender, 10–15 minutes. Do not overcook or they will become mushy. Drain, cool, and set aside.
- Sauté the vegetables: In a saucepot, sauté the celery, onion, and garlic in a splash of vegetable stock until tender.
- Make the creamy base: In a separate bowl, whisk together the salt, pepper, smoked paprika, flour, nutritional yeast, and non-dairy milk until smooth with no lumps. If you prefer a gluten-free option, substitute cornstarch for the flour.
- Combine and thicken: Whisk the milk mixture into the sautéed vegetables. Continue stirring and cook for about 5 minutes, or until the soup thickens.
- Fold in the potatoes and sour cream: When the base has thickened, gently fold in the potatoes and the 1/2 cup of the homemade sour cream (save the remaining sour cream for toppings). Stir until creamy. Add more milk if the soup becomes thicker than you like.
- Serve: Ladle into bowls, top with remaining sour cream (if desired) and red pepper flakes. Serve warm.
- Prep Time: 15-20
- Cook Time: 30
- Category: soup
- Cuisine: American
