Fully Loaded Vegan Baked Potato Soup Recipe

Name: Fully Loaded Vegan Baked Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, split in half; 2 large (or 3 medium) russet potatoes, about 1 1/4 pounds total; 3 tablespoons vegetable or canola oil; 3 tablespoons coconut or palm oil or vegetable shortening; 1 large leek, chopped; 2 stalks celery, finely chopped; 6 scallions, thinly sliced, white and green parts reserved separately; 4 medium cloves garlic, thinly sliced; Kosher salt and freshly ground black pepper; 1 teaspoon paprika; 1 chipotle pepper packed in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce; 1 cup roasted cashews; 1 quart almond or cashew milk; 1/2 teaspoon liquid smoke (optional); Up to 2 cups; or water; 1 bunch minced fresh chives; 1 recipe chopped; , for serving; 1 cup steamed broccoli florets, for serving; Vegan sour cream, for serving (if desired); Extra-virgin olive oil, for serving

Servings: persons

1 head cauliflower, split in half
2 large (or 3 medium) russet potatoes, about 1 1/4 pounds total
3 tablespoons vegetable or canola oil
3 tablespoons coconut or palm oil or vegetable shortening
1 large leek, chopped
2 stalks celery, finely chopped
6 scallions, thinly sliced, white and green parts reserved separately
4 medium cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
1 teaspoon paprika
1 chipotle pepper packed in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
1 cup roasted cashews
1 quart almond or cashew milk
1/2 teaspoon liquid smoke (optional)
Up to 2 cups
or water
1 bunch minced fresh chives
1 recipe chopped
, for serving
1 cup steamed broccoli florets, for serving
Vegan sour cream, for serving (if desired)
Extra-virgin olive oil, for serving

1
Adjust oven rack to center position and preheat oven to 400u00b0F. Toss cauliflower and potatoes in vegetable or canola oil and transfer to a parchment or foil-lined rimmed baking sheet. Use a wooden skewer to poke 6 holes in each potato. Roast cauliflower and potatoes until potatoes show no resistance when a wooden skewer is pressed through them, about 1 hour.
2
Meanwhile, heat shortening, coconut, or palm oil in a large saucepan over medium-low heat until melted. Add leek, celery, scallion whites, and garlic, season with salt and pepper, and cook, stirring frequently, until very soft but not browned, about 10 minutes, lowering heat as necessary to prevent browning. Add paprika and chipotle pepper along with adobo sauce and stir to combine. Stir in cashews and transfer to a large bowl. Set aside until cauliflower and potatoes are cooked.
3
When potatoes and cauliflower are cooked, transfer cashew mixture to the jar of a blender. Add cauliflower, discarding any green leaves and the central fibrous stem. Add almond milk and liquid smoke (if using). Peel half of one potato and add to blender. Blend, starting at lowest speed and increasing to high until completely smooth, about 2 minutes. Transfer to a large pot through a fine mesh strainer.
4
Split remaining potatoes in half and press through a ricer or food mill directly into the pot of soup. Whisk by hand or with a hand mixer until potato is thoroughly incorporated and soup is smooth. Thin to desired consistency with
5
or water, then season to taste with salt and pepper. For smoother soup, blend with a hand blender, but do not over-blend or it will become gluey. Soup can also be made smoother by pressing through a fine mesh strainer with the bottom of a ladle.
6
Stir in chives and half of mushroom bacon, reheat until simmering, and serve immediately, topping with vegan bacon, broccoli florets, scallion greens, vegan sour cream, and drizzling with olive oil.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 head cauliflower, split in half, 2 large (or 3 medium) russet potatoes, about 1 1/4 pounds total, 3 tablespoons vegetable or canola oil, 3 tablespoons coconut or palm oil or vegetable shortening, and more.

Yes, Fully Loaded Vegan Baked Potato Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!