Vegan Baked Potato Soup
Serves 5
10 mins prep
30 mins cook
40 mins total
My vegan baked potato soup is as rich and flavorful as the dairy version! It uses 10 simple ingredients with a cashew base to nail that creamy texture.
cupchopped red or yukon gold potatoes, or other type you prefer (about 6 medium potatoes or 2 pounds)
cupchopped sweet or yellow onion
drizzle of oil or broth to sauté
cupveggie broth, low sodium if needed
- tspsea salt, adjust for your preference
- cupraw cashews , or cashew powder (see note)
tbsplemon juice
- tsppepper
Garnish:
vegan bacon, my recipe or any vegan bacon you prefer
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Sauté potatoes, onion, carrots and celery with a drizzle of oil or broth until softened and fragrant. About 7-8 minutes.
Add 4 cups broth and salt and bring to a rapid boil. About 5-7 minutes.
Once it boils, cover, reduce to a low simmer and cook for about 15 minutes until potatoes are soft and can be pierced with a fork.
When tender, carefully take out 4 cups of the soup avoiding the carrots and put it in a blender. You want to be careful not to get many carrots because the soup will end up with an orange tinge. It will be hot so be extra cautious.
Add the cashews (or powder) and lemon and blend until smooth and creamy. Add back into the pot and mix in the pepper.
Serve with toppings of choice!