Loaded Baked Potato Soup (VEGAN) 🥔🥦🧀 Healthy, Hearty, Flavorful, Perfect Fall/Winter Recipe 🍁

Who grew up eating loaded baked potato dinners on a regular basis?! 🙋🏻‍♀️ I used to love these meals when I was younger--the blend of flavors, the textures, the heartiness. But for some reason when I went vegan I stopped eating baked potatoes as much--until recently. When I heard someone on Instagram talking about a loaded baked potato soup, I knew I had to try making my own vegan version. I was SO happy with how well it all came together and now I'm sharing the recipe with all of you (below). I really hope you enjoy it!

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Recipe (Yields about 4-6 servings):

📝 Ingredients:

3 medium/large Russet potatoes
One can of cannellini or other white beans
Vegetable broth or bouillon of choice
3 cloves garlic
Vegan mayo of choice
1 lemon
8-10 medium/large Shiitakes, de-stemmed
Broccoli (1 small/medium head)
Chives
Smoked paprika
Vegan cheese of choice (I like using Daiya cheddar)

📝 Method:

1. Preheat oven to 375°F. Peel and cube potatoes. Place on a baking sheet and cook in oven until lightly golden brown (you will do most of these other steps while they bake).
2. Prep other produce--wash broccoli, chives, and shiitake caps. Peel garlic. Cut lemon in half.
3. Slice shiitake caps into about ½ inch slices (watch this video for a more detailed overview). Drizzle slices in olive oil and mix with hands to distribute oil. Spread slices on a baking sheet (I used 2 air fryer trays) and sprinkle generously with salt. Place shiitakes in oven on the rack under the potatoes. Keep an eye on them but they should take about 25 minutes to get brown and crispy. Sometimes they cook unevenly so check often after about 20 minutes and remove the ones that are done. I found they took around the same time as my potatoes.
4. When potatoes are about 75% of the way done, place your three whole garlic cloves on the pan with them.
5. Cut your broccoli (can be in big pieces) and steam until just tender. Chop into small florets (size is up to you but I like very small pieces in my soup). Set aside.
6. Open, drain and rinse cannellini beans.
7. Get your water (or broth) heating. Add water to a large soup pot (I would say I started with about 4 cups--you can always add more later). Obviously if you’re using broth, use that instead of water. Once water is hot, add bouillon to taste.
8. Finely chop chives and set aside.
9. Make sour cream by mixing vegan mayo with lemon juice--use the amount of juice to give the consistency you want (less juice for thick, more juice for more liquidy).
10. Add cannellini beans to broth. Once potatoes/garlic are done, add those in and simmer all together for about 10 minutes. Add more water if needed. If you want a more “chunky potato” base, set aside about ¼ of the roasted potatoes and chop into bite-sized pieces (or however big you want the chunks to be).
11. Check on shiitake bacon/remove if finished.
12. Once potatoes and beans have simmered, blend the mix using an immersion blender, or ladle the mix into a regular blender (you may have to do a few separate batches). Blend to your desired consistency, adding more water if needed. If the soup is too liquidy, simmer for longer to reduce. If you set some potatoes aside, stir them in at this point.
13. Assemble soup by ladling potato/bean base into bowls, topping with cheddar, sour cream, broccoli pieces, chives, smoked paprika and shiitake bacon. Stir to combine (or don’t!). I like putting the cheddar on first so that it starts to melt. I eat the soup right away while the bacon is still crispy!

Видео Loaded Baked Potato Soup (VEGAN) 🥔🥦🧀 Healthy, Hearty, Flavorful, Perfect Fall/Winter Recipe 🍁 канала Totally Forkable