Dairy-Free Loaded Potato Soup

Warm, comforting, and completely dairy-free, this Loaded Potato Soup is a creamy delight that doesn’t skimp on flavor. Featuring tender russet potatoes simmered with aromatic sautéed vegetables, the soup is elevated with a velvety cashew cream blend, perfectly seasoned with nutritional yeast, smoked paprika, and turmeric. Topped with crispy turkey bacon and fresh green onions, this recipe offers a hearty option that’s both lactose-intolerant friendly and irresistibly satisfying. Ready in under an hour, this crowd-pleasing soup delivers all the richness of a classic loaded potato soup without a drop of dairy, making it perfect for weeknight dinners or meal prepping.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 medium Russet potatoes
• 1 large Yellow onion
• 3 whole Garlic cloves
• 2 whole Celery stalks
• 1 large Carrot
• 2 tablespoons Olive oil
• 4 cups Low-sodium vegetable broth
• 1 cup Unsweetened cashew milk
• 1 cup Raw cashews
• 2 tablespoons Nutritional yeast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Turmeric
• 3 stalks Green onions
• 6 slices Turkey bacon

Directions

Step 1

Begin by soaking the raw cashews in a bowl of hot water for about 15 minutes to soften them for blending.

Step 2

While the cashews soak, peel and dice the russet potatoes into small cubes. Dice the onion, chop the garlic cloves finely, and slice the celery into small pieces. Peel and grate the carrot.

Step 3

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, and grated carrot. Sauté until the vegetables are tender, about 5 minutes.

Step 4

Add the diced potatoes and smoked paprika to the pot and stir to coat the potatoes with the spices. Cook for another 2-3 minutes.

Step 5

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook until the potatoes are fork-tender, about 15-20 minutes.

Step 6

While the soup simmers, drain the cashews and blend them with the cashew milk, nutritional yeast, turmeric, salt, and black pepper until completely smooth and creamy.

Step 7

Cook the turkey bacon in a separate pan until crisp. Remove it from the pan, let it cool slightly, and then crumble it into smaller pieces.

Step 8

Once the potatoes are tender, add the cashew cream to the soup and stir well to incorporate. Let the soup heat through for another 5 minutes.

Step 9

Taste and adjust the seasoning if necessary. The soup should be creamy and slightly thickened.

Step 10

Ladle the soup into bowls and top with crumbled turkey bacon and chopped green onions before serving.

Nutrition Facts

Serving size	(2482.1g)

Amount per serving	% Daily Value*
Calories	2062.6

Total Fat 97.2g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 7.2g
Cholesterol 101.0mg	0%
Sodium 7014.8mg	0%
Total Carbohydrate 241.1g	0%
Dietary Fiber 26.8g	0%
Total Sugars 33.3g
Protein 72.1g	0%

Vitamin D 131.7IU	0%
Calcium 892.2mg	0%
Iron 22.2mg	0%
Potassium 6989.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 13.6%

Carbs: 45.3%