Happy Monday! I am so excited for the fall and excited I’m obsessed with all things cozy. We have already made it to the apple orchard. The apples we picked were so delicious, but boy was it packed. Everyone was here picking Honeycrisp apples, I guess it’s the favorite. I do like that everyone had on a mask and there was socially distancing to pick the apples. In keeping with all things cozy, fall is definitely soup season. I will be sharing some soup recipes. Like this Loaded Broccoli Baked Potato soup. This is one of those easy soups, that is warm and filling.
Generally, a baked potato is a potato that you bake and stuff with cheese, bacon, butter, and sour cream. There are so many variations of baked potatoes. Often times russet potatoes are used. The potatoes can be microwaved, grilled, baked, etc. Baked potatoes are often a side dish to steak.
In Baked potato soup, you use to put all the yumminess from a baked potato into a soup, it hearty and comforting. In my recipe, the potato is boiled till tender, lightly mashed, and then broiled for a few short minutes in the oven. This recipe is also dairy-free, it contains cashews, coconut cream, and dairy-free sour cream to give it its creaminess. The cheesy taste comes from using nutritional yeast. This version has cooked broccoli florets which adds some vegetables in the mix. I love the versatility of potatoes, they are readily available, filling, and easy to prepare. You can also use mashed potatoes to make this soup. And off course its versatility in cooking. This soup is made to be Whole30 and Paleo. It’s super easy to make and definitely comfort in a bowl.
Hope this will be in your rotation this fall and winter. Let’s make it!
| Cook Time | 25-30 min |
| Servings |
serving
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- 5 cups diced russet potatoes about 7 s/m potatoes
- 3 cups broccoli florets
- 3 cups chicken broth compliant
- 1 8oz pack of bacon I used Applegate Turkey Bacon, about 7 slices. Chop to ready for cooking
- 1 small yellow onion very finely chopped
- 1 13.5oz can coconut cream I used Trader Joes
- 3/4 cup raw cashews
- 3/4 cup nutritional yeast
- 2 tbsp arrowroot or tapioca starch mixed with 4 tbsp of water
- 2 tbsp olive oil
- 1 tbsp ghee
- 2 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp minced garlic
- 1 tsp dried parsley
- 1/2 cup whole30 compliant sour cream my fav is the Foryager Project diary- free sour cream
- green onions (chopped)
Ingredients
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- Place potatoes in a medium pot, top with broccoli, add 1 1/2 tsp of salt. Bring to a boil on medium heat for 12-15 minutes or until tender. Preheat oven on broil. Remove from heat and drain. Remove broccoli and set aside. Gently smash potatoes with a potato masher, making sure to leave some chunks. Place on a baking sheet and lightly brown the top. Abut 5-7 minutes. Of course, you can skip the broiling step if you want.
- Heat 2 tbsp of olive oil in a large pot, med-high heat. When hot, add bacon and cook until crispy. Making sure to stir and turn down the heat as needed. Remove bacon from pan leaving the drippings. Add ghee, then add onions. Cook for 5 minutes, or until soft and translucent. Next, add garlic, cook an additional 1 minute.
- Stir in the broccoli and sour cream. Add chicken broth, and cook on low-medium heat. Add potatoes, stir, making sure to scrape the bottom of the pot.
- Blend cashews, coconut cream, and 1/2 cup of nutritional yeast until creamy. Stir cashew cream into the potato soup, add arrowroot mix, half the bacon, 1 tsp of salt, black pepper, rest of the nutritional yeast, and dried parsley. Simmer on low for 3 minutes. Turn off heat and serve garnished with green onion, bacon, and sour cream
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