It's been a rough couple of weeks around here to say the least! We were hit with the flu hard and it took us all down with the exception of our 14 year old who apparently has the immune system of an army tank. As I laid there shivering under blankets I couldn't help but think about this Loaded Potato Soup and how if I had shared the recipe prior to falling ill someone could have made me a gigantic pot.
Typically loaded potato soup is really heavy since it is packed with lots of cheese, butter and dairy. Sure it is delicious, but it isn't very good for you. I knew with the help of my favorite broth, Massel, and my secret veggie weapon, cauliflower, I could make a lighter version that would be healthier for us without sacrificing flavor.
This soup has it all - potatoes, chives, vegan butter and sour cream all blended together with soaked raw cashews and steamed cauliflower to give the soup a velvety smoothness that can't be beat! Toppings are optional, but my favorites are crispy coconut bacon, a sprinkling of cheese and a few snipped chives.
PrintLoaded Potato Soup with Coconut Bacon
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
4 Vegan "Chicken" bouillion cubes
2 medium russet potatoes, scrubbed
3 ½ cups cauliflower florets
4 ½ cups water
3 tablespoons butter or vegan butter
1 cup raw cashews, soaked for 2-4 hours, rinsed, and drained
½ cup sour cream or vegan sour cream
3 tablespoons fresh chives, chopped
White or sharp cheddar cheese, shredded, optional
Fresh chives, chopped
coarse kosher salt and freshly ground black pepper
Instructions
Pierce the potatoes all over and microwave on high power for 5 minutes. Flip the potato and microwave for an additional 3-5 minutes until the potatoes have softened. Cool completely, then peel and roughly chop.
Fill a large pot with 1 inch of water, then place a steamer basket inside. Heat to a boil over high heat then add the cauliflower to the basket. Cover and steam for 4-6 minutes until the florets are tender. Drain.
Place the empty pot back onto the stove over medium heat and add the potato, cauliflower, water, bouillon cubes, and butter. Bring to a boil.
Once boiling remove the soup from the heat, add the cashews and allow the soup to cool briefly.
Working in batches transfer small amounts of the soup to the blender, blend for 45-60 seconds until smooth, then return to the soup pot over low heat.
Once all of the soup is blended and back in the pot add the sour cream, chives, coarse kosher salt, and black pepper to taste.
Reduce the heat to low and cook for 5 minutes to thicken. Remove from the heat and ladle into serving bowls. Garnish the soup with shredded cheese and chives if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 399
- Sugar: 3.2 g
- Sodium: 192.1 mg
- Fat: 29.1 g
- Carbohydrates: 26.8 g
- Protein: 11 g
- Cholesterol: 34.1 mg
Kate says
Oh noooooo!!! I hope you all are feeling better, the flu is simply miserable. Soup looks fantastic though, think I'll make a big pot for the weekend!