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Dairy-Free Baked Potato Soup: Creamy, Comforting & to Make

Dairy-Free Baked Potato Soup
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Creamy, comforting, and to make, this Dairy-Free Baked Potato Soup is perfect for a cozy meal.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chives for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  2. Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  3. Once potatoes are cooked, use an immersion blender to puree the soup until smooth.
  4. Stir in almond milk and nutritional yeast. Season with salt and pepper to taste.
  5. Serve hot, garnished with chives.

Notes

  • For a thicker soup, reduce the amount of vegetable broth.
  • Feel free to add other vegetables like carrots or celery for extra flavor.
  • This soup can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/dairy-free-baked-potato-soup-recipe/