Loaded Baked Potato Soup

Author: recipes
Everyone loves a great and easy soup recipe, right?? Well this one will surely make your tummy warm as the temps get a little cooler or you just want soup!!
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Soups
Cuisine American
Servings 4 people
Calories

Equipment

  • Large deep pan
  • Small pan
  • Blender

Ingredients
  

  • 4 each green onions
  • 2 cloves garlic
  • 1 bag frozen cubed hash browns 20oz bag
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3 cups vegetarian chicken broth
  • 6 slices vegan bacon
  • 1/2 cup pre-soaked cashews
  • 1 tbsp nutritional yeast
  • 1 tsp lemon juice
  • 1/2 cup unsweetened almond milk

Serving and Garnish

  • sourdough bread
  • side salad
  • vegan cheddar cheese shreds

Instructions
 

  • Place large, deep pan over medium heat and add oil.
  • Slice the green onions and remove all of the dark green pieces and place in a seperat bowl for later use. Add the rest of the lighter color onions to your pan of oil and cook for a minute or so until soft.
  • Add hashbrown and minced garlic to the pan, season with salt and pepper, cooking and stirring occasionally for 5 minutes.
  • Dice the bacon and place in small oiled pan. Cook for 5 to 6 minutes or until crisp and brown.
  • Add the broth to the potatoes and simmer for about 8 to 10 minutes until the potatoes are soft.
  • Grab your blender and add in the milk, yeast, lemon juice and cashews. Blend until smooth on high speed. You can add more milk to reach desired consistency.
  • Take the blender and pour the cream into the pan of potatoes. Using a masher, mash the mixture until you get the desired creamy consistency.
  • Portion out into bowls and add your desired garnish (bacon, dark green onion pieces and cheese). Side salad if you desire and sourdough bread to make sure you get every bit of potato goodness.

My Notes

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