hidden veggie dairy-free baked potato soup

this month's bonus recipe with swaps, subs, & cooking tips!

It’s Friday and time for our monthly bonus recipe, which will help bring some warmth and comfort if you need it today. This week I’ve honestly spent a lot of time watching the news and just feeling horrified about what’s happening in Los Angeles. If you’re in the area, you are in my thoughts and I hope you’re staying safe ❤️ The Mutual Aid LA Network has resources here and my DMs are open for any support you may need.

There are quite a few new names and faces around here this week and I’m excited to welcome all of the new subscribers to the eat goood newsletter!! And of course I want to thank you all for your continued support—I’ve been absolutely obsessed seeing you all share in our chat what you’ve been cooking and prepping so far this year from our lists and the Jan meal prep plan, please please keep sharing 💕 It makes me so happy!!!

Every month I share one unique recipe that I’ve developed JUST for my Substack subscribers, and this month we’re leaning heavily into seasonal ingredients to create a nourishing, delicious, filling soup. In general, when developing bonus recipes I build around seasonal flavors and ingredients—not only is in-season produce typically more budget-friendly, but these flavors are likely what we’re naturally craving this time of year and can find easily at the grocery store! For January, it’s all about savory, cozy, & creamy in this hidden veggie gluten-free AND dairy-free baked potato soup that I think you’re going to love. And even better—this one freezes well for prepping ahead!

If you’re just joining us, don’t forget to take a look through all of the past recipes I’ve shared (plus, you can access the archive anytime on here):

• at-home cava bowls

• rosemary citrus spatchcock chicken

• sweet potato black bean tacos, white bean artichoke salad, & protein grain bowls

• cheesy potato breakfast casserole

• slow cooker 10-veggie chili

• orzo pasta salad, butternut squash orzo, & rosemary chicken with roasted veggies

• crispy butternut squash & rotisserie chicken tacos

• creamy plant-based summer corn chowder

• sticky honey glazed salmon with fresh peach salsa

• skirt steak salad with corn, tomatoes, & cilantro lime vinaigrette

• at-home chipotle bowls

• ginger scallion meatball bowls, tofu noodle salad, & ground beef tacos

• creamy tomato basil orzo with mini meatballs

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If you have any dietary restrictions I’ve included subs, swaps, and additions, so check those out and leave a comment if you have any questions! Lots of options for this one.

The main components you’re going to need for this week’s recipe are:

• onion & garlic — always

• russet potatoes — super seasonal and perfectly cozy

• cauliflower — our hidden veg 🤫

• bacon — not an ingredient I use often, but it adds the perfect saltiness (we have swaps!)

• vegetable broth — to make our soup… a soup!

• light coconut milk — giving all the creamy vibes, or go for dairy if you prefer it

• green onion — because a baked potato NEEDS it

Let’s get into it 👇

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