Have I mentioned I love potatoes?! Well, I love potatoes, and could eat them in pretty much any and all forms.

This soup is everything you want on a cool rainy day. It’s simple to make, but its flavors are comforting and sophisticated. I’ve really been drawn to recipes lately that I can make in big batches and heat up later for a quick and easy meal. This soup definitely fits into that category!

Loaded Baked Potato Soup

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Everything you love about a loaded baked potato in a creamy, blended soup!

Author: Hailee

Recipe type: Soup, Main

Cuisine: American

Serves: 6-8

Ingredients

• 4 russet potatoes
• 4 cloves roasted garlic
• 1 cup cashews
• 2½ cups almond milk
• 1 cup broccoli- cooked
• One package Tempeh
• 2 Tablespoons Bragg's liquid aminos
• 1 sesame oil
• 1 Tablespoon maple syrup
• Dash of liquid smoke
• Himalayan salt and pepper to taste
• Daiya cheddar shreds
• green onion

Instructions

1. Steam broccoli - set aside
2. Wash (and peel if desired) potatoes. Slice diagonally into cubes.
3. Boil 4 cups water
4. Place potatoes in boiling water and boil for 10-12 minutes to soften
5. While potatoes are boiling, combine garlic, cashews, and almond milk into food processor or high powered blender( I use Blendtec).
6. Liquify ingredients- and then add in half of cooked potatoes, blend until combined and repeat with remaining potatoes.
7. Add in broccoli and pulse until thoroughly combined.
8. For the tempeh - Dice tempeh into small pieces
9. Heat sesame oil in sauté pan and pan cook tempeh pieces on med-high heat for approx 5 mins until golden brown.
10. Add Bragg's liquid aminos and liquid smoke
11. Reduce heat to medium and cook for another 5 minutes
12. Add maple syrup and cook 1 minute.
13. Turn off heat and let tempeh sit for a few minutes.
14. Top soup with Daiya cheddar shreds, tempeh crumbles, and chives.
15. Serve warm

3.5.3208