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!