Velvety Loaded Potato Soup - Dairy Free & Gluten Free
This Velvety Loaded Potato Soup is a comforting, hearty dish that captures the essence of a classic baked potato in a creamy soup form. Using Fleischmann's unsalted margarine and a choice of rice milk or Dari-Free potato milk, this recipe ensures every spoonful is rich and delicious without any gluten or dairy. The addition of onion powder and seasonings brings out a depth of flavor, while the optional toppings like crispy bacon, vegan cheese, and fresh green onions take this soup to the next level. Perfect for chilly nights, this soup is sure to be a crowd-pleaser for all dietary preferences!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Water
2 quarts (Salted)
Potatoes
8 (Washed and diced (don't peel))
Vegetable broth
2 quarts
Onion powder
1 teaspoon
Sea salt
1 teaspoon
Ground black pepper
1/2 teaspoon
Margarine
1/2 cup (Fleischmann's unsalted, or similar)
Rice milk
1 1/2 cups (Divided)
Cornstarch
1/3 cup
Instructions
1
In a large pot, bring 2 quarts of salted water to a boil. Add the diced, unpeeled potatoes and cook until tender but not mushy, about 15-20 minutes. Drain the potatoes and gently mash them, leaving some chunks for texture. Set aside.
2
In the same pot, pour in 2 quarts of vegetable broth and add onion powder, sea salt, ground black pepper, margarine, and 1 cup of your chosen milk substitute. Heat the mixture over medium heat, allowing it to simmer for about 20 minutes so the flavors meld together.
3
While the broth is simmering, in a small bowl, combine the remaining 1/2 cup of milk substitute with the cornstarch and whisk until smooth to avoid any lumps.
4
Slowly pour the cornstarch mixture into the simmering broth while whisking continuously. Continue to simmer for an additional 20-30 minutes, stirring occasionally until the soup has thickened and is creamy.
5
Once thickened, stir in the prepared potatoes and heat through for an additional 5 minutes. Serve hot, garnishing each bowl with your choice of green onions, crispy bacon bits, and/or vegan cheese. Enjoy your creamy, delicious potato soup!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Loaded Potato Soup?
It is a comforting, hearty dish that captures the essence of a classic baked potato in a creamy, dairy-free and gluten-free soup form.
Is this potato soup dairy-free?
Yes, it uses Fleischmann's unsalted margarine and milk substitutes like rice milk or potato milk to remain completely dairy-free.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as it uses cornstarch as a thickening agent instead of flour.
What milk substitutes can I use?
The recipe recommends using either rice milk or Dari-Free potato milk for the best creamy texture.
Do I need to peel the potatoes?
No, the recipe suggests using unpeeled potatoes to add texture and retain nutrients.
How many potatoes are needed?
You will need 8 potatoes, washed and diced, for this recipe.
How long should I boil the potatoes?
Boil the potatoes in salted water for about 15-20 minutes until they are tender but not mushy.
How do I thicken the soup?
Combine 1/2 cup of milk substitute with 1/3 cup of cornstarch and whisk until smooth, then slowly pour it into the simmering broth.
Can I leave chunks in the potatoes?
Yes, after draining, you should gently mash the potatoes while leaving some chunks for a 'loaded' texture.
What kind of broth is used?
The recipe calls for 2 quarts of vegetable broth to keep the soup plant-based.
What seasonings are included?
The soup is seasoned with onion powder, sea salt, and ground black pepper.
Which margarine brand is suggested?
Fleischmann's unsalted margarine is recommended for this recipe.
How long does the soup need to simmer to thicken?
After adding the cornstarch mixture, continue to simmer for an additional 20-30 minutes.
What are the recommended toppings?
Suggested toppings include fresh green onions, crispy bacon bits, and vegan cheese.
Is this soup vegan?
The base recipe is vegan; however, if you add bacon as a topping, ensure you use a vegan bacon alternative if you wish to keep it vegan.
How much onion powder is used?
The recipe requires 1 teaspoon of onion powder.
How much rice milk is needed in total?
A total of 1 1/2 cups of rice milk is used, divided between the broth base and the cornstarch slurry.
Can I use sea salt?
Yes, the recipe specifically calls for 1 teaspoon of sea salt.
Is this soup good for cold weather?
Yes, it is described as perfect for chilly nights and is a classic comfort food.
How do I prevent lumps in the soup?
Whisk the cornstarch and milk substitute in a separate bowl until smooth before adding it to the pot, and whisk continuously while pouring.
How long do I heat the soup after adding the potatoes?
Once the potatoes are stirred back into the thickened broth, heat it through for an additional 5 minutes.
Does this recipe contain cholesterol?
Based on the dairy-free and plant-based ingredients like vegetable broth and margarine, this recipe is naturally low in cholesterol.
How much cornstarch is used?
The recipe uses 1/3 cup of cornstarch to achieve a velvety thickness.
Can I use black pepper?
Yes, 1/2 teaspoon of ground black pepper is included in the seasoning mix.
How much water is needed to boil the potatoes?
You should use 2 quarts of salted water to boil the diced potatoes.
Is the soup served hot?
Yes, the soup should be served hot immediately after the final heating step.
How many ingredients are in this recipe?
There are 9 primary ingredients listed, excluding optional toppings.
Is this a hearty soup?
Yes, it is a very hearty and filling dish thanks to the large amount of potatoes and creamy base.
What is the preparation for the potatoes?
The potatoes should be washed and diced, but not peeled, before boiling.
How long does the initial broth mixture simmer?
The broth, seasonings, and milk simmer together for 20 minutes before the thickener is added.