Loaded Baked Potato Soup-Lactose Free – a delicious recipe with olive oil, shallot, garlic, chicken broth, silk original soymilk, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut Cauliflower into florets.
2
Place 4 cups of Silk Original Soy Milk and Cauliflower in stockpot. Simmer covered for 25 minutes or until desired tenderness.
3
While cauliflower is cooking, steam potatoes in microwave. (Each steamer bag takes 7 minutes.).
4
Dice potatoes and set aside.
5
Saute onions & garlic in olive oil over low heat for about 5 minutes. Allow flavors to enhance, but do not brown it! Set aside.
6
By now cauliflower should be tender, drain liquid from cauliflower. Reserve it for the soup!
7
Use mixer to blend cauliflower, then put back in stockpot.
8
Add diced potatoes, sauteed onions/garlic, can of chicken broth & reserved soy milk. Stir until combined over medium heat until warm.
9
Serve garnished with cheese, chives, and bacon.
460
kcal
Calories
12
g
Fat
63
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, shallot, 2 tablespoons minced garlic, 1 (14 1/2 ounce) can chicken broth, and more.
Yes, Loaded Baked Potato Soup-Lactose Free 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.
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