Loaded Baked Potato Soup Lactose Free

Indulge in the comforting, creamy goodness of this **Loaded Baked Potato Soup**—now completely lactose-free and perfect for those with dietary sensitivities! This hearty soup starts with oven-roasted russet potatoes, creating a rich and velvety base blended with unsweetened almond milk and lactose-free broth. The roux, made with gluten-free flour, adds a luscious thickness, while dairy-free sour cream and cheddar cheese deliver all the indulgent flavors you love. Each bowl is generously topped with crispy crumbled bacon, fresh green onions, and even more dairy-free cheddar for an irresistible finish. Quick to prepare in under an hour and packed with wholesome ingredients, this soup is a cozy, satisfying choice for weeknight dinners or gatherings. Enjoy decadent comfort food without the lactose, and savor every creamy spoonful!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 minced garlic cloves
• 3 tablespoons gluten-free all-purpose flour
• 3.5 cups unsweetened almond milk
• 2 cups lactose-free chicken or vegetable broth
• 0.5 cup dairy-free sour cream
• 6 slices (crumbled) cooked bacon
• 3 stalks (sliced) green onions
• 1 cup dairy-free shredded cheddar cheese
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C). Scrub the potatoes clean, pierce them several times with a fork, and bake directly on the oven rack for 50-60 minutes until soft. Allow them to cool slightly, then peel and roughly chop. Set aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, stirring frequently, until soft and translucent. Stir in the garlic and cook for an additional minute until fragrant.

Step 3

Sprinkle in the gluten-free flour and stir constantly for 1-2 minutes to create a roux. Slowly add the almond milk and broth, whisking constantly to ensure no lumps form.

Step 4

Bring the mixture to a gentle simmer. Add the chopped baked potatoes to the pot, and use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, only lightly blend.

Step 5

Stir in the dairy-free sour cream, salt, and black pepper. Continue to cook over low heat for 5-10 minutes to let the flavors meld, stirring occasionally.

Step 6

Ladle the soup into bowls and top each serving with crumbled bacon, sliced green onions, shredded dairy-free cheddar cheese, and additional sour cream if desired.

Step 7

Serve hot and enjoy your creamy, loaded baked potato soup without any of the lactose!

Nutrition Facts

Serving size	(2923.7g)

Amount per serving	% Daily Value*
Calories	2205.7

Total Fat 81.1g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 7.9g
Cholesterol 47.5mg	0%
Sodium 6059.5mg	0%
Total Carbohydrate 316.0g	0%
Dietary Fiber 25.9g	0%
Total Sugars 19.7g
Protein 61.4g	0%

Vitamin D 315.1IU	0%
Calcium 1761.0mg	0%
Iron 19.0mg	0%
Potassium 7695.8mg	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: 32.6%

Protein: 11.0%

Carbs: 56.4%