It’s a cold winters night. You want a creamy, comfy, hot bowl of soup to warm you and the family up, but you don’t have a good recipe to use that is dairy-free. No problem, I’ve got you covered! This creamy dairy-free and gluten free potato soup is just what you want.
Easy to make, extremely tasty, and unbelievable creamy, this soup will have even your most cheesiest of cheese lovers more then happy. They’ll never know there’s absolutely no cheese in there. They may not even believe you when you tell them. It’s that creamy!
I Went To A Restaurant And…
The other night, my husband and I went to a local restaurant. It was a chilly evening here in Florida and we both wanted to enjoy a nice soup and salad combo together. As we looked over the menu I quickly realized that my options were limited.
Finding a creamy soup that does not include dairy in it is almost impossible. So my hope of having soup and salad diminishes to… salad.
Now don’t get me wrong, I love a good salad, but when you really want a creamy bowl of soup.. you really want a creamy bowl of soup.
I’ll Just Make It Myself
So many of my recipes have stemmed from not being able to find them either at the store or a restaurant. I kind of look at as a good thing.
It challenges me to create new, delicious recipes. Probably ones I wouldn’t normally make. And well, that’s pretty darn cool if you ask me.
So Here Ya Go
Who knew that with some vegan butter, cooked onions, gluten-free flour, cashews, and a few other ingredients that you could put together a creamy base for soup? I had an inclination, but was thrilled when it all came together.
So without further ado, here is the delicious recipe for this Loaded Baked Potato Soup.Print
Creamy Dairy-Free Loaded Baked Potato Soup
On a cold winters night, what is better then a delicious, creamy soup for dinner? How about a dairy-free and gluten-free creamy potato soup? This one is just the one you’ll want.
- 4 1/2 TBSP vegan butter (regular butter can be used also)
- 3/4 cup diced yellow onion
- 1/4 cup gluten free flour (regular flour can be used also)
- 2 cups dairy-free milk (or regular milk)
- 1 cup cashew cream
- 2 cups vegetable broth
- 4 medium sized baked potatoes – baked – cooked
- 3 tsp. nutritional yeast
- 2 1/2 tsp salt
- 2 tsp pepper
- 2 to 3 tsp celery salt (to taste)
1. If you haven’t already, bake your potatoes till soft to fork prick. Allow to cool.
2. Scrape the insides of the potatoes into a small bowl and set aside. Keep the skins also to use as a topping.
3. In a large pot, melt butter over medium high heat
4. Add in diced onions and cook until onions are soft and translucent
5. Lower heat to simmer and add in flour, stirring to coat onions. Cook the flour/onion mixture for about 2 to 3 minutes to remove the flour taste.
6. Add in the rest of the ingredients and stir.
7. Raise heat back to medium high and bring soup to a slow boil.
8. Reduce to simmer and allow to cook for 10 minutes, stirring occasionally, to allow flavors to blend.
9. Remove soup from heat and with an immersion blender blend soup until smooth.
10. If you do not have an immersion blender, allow soup to cool for about 5 minutes and add to a large blender. Place lid on the blender and cover with a towel in case any liquids comes out. Blend on medium speed until smooth.
11. Place soup back in pot and reheat if necessary.
12. Serve in bowls and top with desired toppings – you can chop up the potato skins for added touch.
How About You?
Have you ever gotten inspiration from going out to eat and not being able to order what you want? Leave me a comment and let me know what recipe you came up with.
Thanks for stopping by and happy cooking.
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