Vegan Baked Potato Soup
Serves 510 mins prep30 mins cook
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 servings
What you need
cup potato, , or other type you prefer (about 6 medium potatoes or 2 pounds)
cup onion
cup baby-cut carrots
cup celery
cup vegetable broth, , low sodium if needed
tsp fine sea salt, , adjust for your preference
cup raw cashews, , or cashew powder (see note)
tbsp lemon juice
tsp pepper
meatless bacon, , my recipe or any vegan bacon you prefer
Instructions
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!View original recipe
