This Vegan Baked Potato Soup is to die for. Who doesn’t love a baked potato? Well now I’ve made it into a healthy soup form.
1 tbsp. olive oil
1 tbsp. vegan butter
1 medium-sized sweet white onion, finely chopped
2 large cloves of garlic, rough chop
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp smoked paprika
2 tsp vegetable stock paste
5 medium-large russet potatoes, peeled and cubed
5 cups hot water
1 cup cashew cream (1/2 cup soaked cashews + 1 cup water blended till smooth)
2 tbsp. nutritional yeast
1 cup vegan smoked gouda, grated
dill spice or fresh dill
Into a large pot add your olive oil + butter and heat on medium heat for 20 seconds before adding the onion and cooking till translucent and caramelized. This may take up to ten minutes. Stir often to avoid burning. After your onions are fragrant and soft you can add your garlic and cook for another 5 minutes. Now, add the seasoning, spices, vegetable stock paste and potatoes and cook for another 5 minutes or so. Stir often to avoid burning the potatoes.
Increase your heat to high and add water to the pot. Bring mixture to a boil. Once boiling, reduce heat to low and simmer till your potatoes are soft and completely cooked.
Add cashew cream, nutritional yeast and gouda and cook for 3 minutes. Transfer soup mixture to a high-speed blender and blend for around 1 minute or until perfectly silky smooth.
Serve immediately with fresh chives, vegan bacon, olive oil, dill spice or fresh dill fresh, cracked pepper and a light dash of lemon.
Cashews must soak in warm water for at least 4 hours before blending with fresh water.