Loaded Potato Soup
This Gluten Free Dairy Free Loaded Potato Soup is a cozy, hearty dish that satisfies without weighing you down, perfect for comforting weeknight dinners.
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups unsweetened almond milk Can substitute with any plant-based milk
- 1 teaspoon paprika
- Salt and pepper to taste
Toppings
- chopped green onions
- crispy bacon bits (or plant-based bacon)
- dairy-free cheese
Instructions
Preparation
- Place the chopped potatoes in a large pot and cover with vegetable broth. Bring to a boil, then reduce heat and let simmer for about 15 minutes or until potatoes are tender.
- While the potatoes are cooking, heat a splash of oil in a skillet over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant, about 5 minutes.
Blending
- Once the potatoes are tender, add them and the sautéed onions and garlic to a blender (or use an immersion blender in the pot). Pour in the almond milk, paprika, salt, and pepper. Blend until smooth and creamy.
Final Touches
- Return the blended soup to the pot and warm it over low heat. Adjust seasonings as necessary. Add toppings like chopped green onions, crispy bacon, and a sprinkle of dairy-free cheese.
Serving
- Ladle the soup into bowls and serve hot, enjoying the smiles around the table.
Notes
Feel free to experiment with toppings like sautéed mushrooms, avocado slices, or jalapeños for added flavor. Store leftovers in the fridge for up to 3 days.