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Baked Potato Soup

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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

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

Soup

  • 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

  1. 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.
  2. 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.
  3. Sauté the vegetables:  In a saucepot, sauté the celery, onion, and garlic in a splash of vegetable stock until tender.
  4. 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.
  5. Combine and thicken:  Whisk the milk mixture into the sautéed vegetables. Continue stirring and cook for about 5 minutes, or until the soup thickens.
  6. 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.
  7. Serve:  Ladle into bowls, top with remaining sour cream (if desired) and red pepper flakes.  Serve warm.

Find it online: https://plantpurecommunities.org/recipes/baked-potato-soup-2/