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.
0 Sauté potatoes, onion, carrots and celery with a drizzle of oil or broth until softened and fragrant. About 7-8 minutes.
1 Add 4 cups broth and salt and bring to a rapid boil. About 5-7 minutes.
2 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.
3 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.
4 Add the cashews (or powder) and lemon and blend until smooth and creamy. Add back into the pot and mix in the pepper.
5 Serve with toppings of choice!
