Nutrition Facts

Per serving

Calories from

Protein 11%
Carbs 30%
Fat 59%

Fat High 32 g 49%
Saturated Fat High 8 g 40%
Carbohydrates 37 g 12%
Fiber High 7 g 28%
Sugar 7 g 14%
Protein High 13 g 26%
Cholesterol Low 0 mg 0%
Sodium 416 mg 17%

% Daily Value is based on a 2,000 calorie diet.

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Fully Loaded Vegan Baked Potato Soup Recipe

Name: Fully Loaded Vegan Baked Potato Soup Recipe
Total time: 90 min
Yield: 8
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 Hearty Vegetable Stock or water; 1 bunch minced fresh chives; 1 recipe chopped Crispy Vegan Mushroom "Bacon" , for serving; 1 cup steamed broccoli florets, for serving; Vegan sour cream, for serving (if desired); Extra-virgin olive oil, for serving

Total 1h 30m

This fully loaded vegan baked potato soup recipe is made with cauliflower, potatoes, leeks, celery, and scallions. The soup is seasoned with garlic, paprika, adobo sauce, and roasted cashews, then topped with crispy vegan mushroom "bacon", steamed broccoli florets, and vegan sour cream for a comforting and flavorful dish.

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Fully Loaded Vegan Baked Potato Soup Recipe

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