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

I made this soup today! Going to bring some to grandma and grandpa. It is sooooo yummy!!