Last week I posted about my vegan pregnancy with an extended photo dump, showing the in’s and outs. To my surprise a lot of people commented on my Loaded Potato Soup! Honestly, it was my pregnancy craving - so I don’t blame people that they are craving it also. I’m telling you, even if it’s blazing hot outside, there is a unique comfort that comes from a bowl of soup. And quite frankly I think we all need that right now.
So say hello to my Loaded Potato Soup. Layered with a rich and creamy potato base, savory-vegan bacon topping and cheese - it truly is a hug in a bowl. So let’s get into it!
This recipe is a three part series:
Creamy Base
Bacon Bits
Toppings Galore
Substitutions: This soup is best with Golden Potatoes although Russet Potato’s also work well. You also can omit the wine if you feel like you need to. I always use Fre wines since I don’t need the alcohol, just the flavor. For this recipe specifically Try to lean towards the more buttery white wines. If you don’t want to spend on cashews - omit to soy milk + water. It’s still going to be creamy for a faction of the cost!
Toppings: the best part of this soup is the toppings in my personal opinion. I load this soup up with delicious vegan cheese, chives, olive oil, pepper and a heap of salt (since I had my daughter I am obsessed with salt). You can also top with vegan sour cream, green onion anything you like to add to a loaded potato. I have linked all the brands I lean towards.
Storage: Store bacon bits and soup separately. Soup is good in fridge for three days, then freeze if needed. Bacon bits last in the fridge for up to a week - but they wont last that long.
Tips: Soak cashews if you don’t have a high powered blender! If you don’t have an immersion blender, either blend half in your blender or mash half with a fork.
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