Happy Sunday! After going through the annual fake-fall and dressing for three different climates in one day, I think cool and crisp has officially settled in. Copley and Cashew officially want to stay bundled under their blankets all day long (I mean yes, they do that in summer too but it’s to a new level now) so there’s only one thing I’m thinking about today: soup. I’ve been deep in the soup trenches recently making my new favorite chili for the DTAD preorder bonus, broccoli cheddar soup to bulk up my freezer stash, and a new slow cooker soup recipe that you’ll see later this week! 🤫
This hidden veggie baked potato soup is an eat goood bonus recipe I shared back in January for paid subscribers only, but today I’m unlocking it for everyone to celebrate soup season!! We’re basically taking all the good stuff from a loaded baked potato and put it into a cozy, creamy soup. This one has a hidden veggie component that adds to the creaminess without actually weighing the soup down and adds even more nutrition (spoiler: it’s cauliflower!). Bonus points, this one is gluten and dairy-free, but the creaminess level would have you thinking otherwise.
🧡 Looking for more bonus recipes? Browse the archive here!
Now let’s get cooking!
Bacon. I think I can just stop there? I don’t use bacon often in my recipes, it’s definitely a special occasion situation and there’s no better time than a loaded potato-inspired soup. The bacon is cooked first so we can use the oil for the next step and it seasons the pot nicely carrying that delicious savory flavor throughout the rest of the cooking process. For vegetarian swaps, see below!
Hidden—and not so hidden—veggies. this is the classic first step of a soup: sauté the onions and spices until they smell delish! Then add the diced potato and cauliflower florets along with the liquids (broth and coconut milk). We’re using russet potatoes since they have a higher starch content which helps thicken the soup lending a delicious extra creaminess. The cauliflower steams as the soup simmers for about 10 minutes, so make sure you chop them into small enough pieces.
Swirl and twirl. Now comes the best part: immersion blending. There’s something so soothing and oddly satisfying about it. If you don’t have an immersion blender, a regular one works just fine, but you may have to work in batches depending on the size. Once blended, add the sour cream, green onion, and about half of the bacon. I’m not going to lie, sour cream is not something I usually eat (it’s a texture thing!) but it works so well to get that extra extra creaminess. You can swap for blended cottage cheese for extra protein too!
Time for soup! If you’re enjoying your soup immediately just keep it covered over low heat until you serve with the remaining bacon bits and sliced green onion on top. If not, transfer to storage containers and refrigerate or freeze for later. You can store your bacon separately for topping later if you’re waiting.
hidden veggie dairy-free baked potato soup
serves 4-6 | prep time: 30 minutes | cook time: 45 minutes
INGREDIENTS
6 slices bacon
1 medium yellow onion, small-diced
5 garlic cloves, minced
2 teaspoons kosher salt, additional to taste
1/2 teaspoon ground black pepper, additional to taste
1/2 teaspoon smoked paprika
5 to 6 medium russet potatoes, peeled and diced into 1/2-inch cubes (2 1/2 pounds)
1 head of cauliflower, cut into 1-inch florets, or 12 ounces pre-chopped florets (about 4 cups)
3 cups low-sodium vegetable or chicken broth (up to 1 additional cup may be needed)
13.5 ounce can light coconut milk (1 1/2 cups)
3/4 cup dairy-free sour cream, additional for topping (can sub regular)
5 thinly sliced green onions, additional for garnish
INSTRUCTIONS
Heat a large pot or Dutch oven over medium heat. Add the bacon slices, trying not to overlap as much as possible, and cook until crisp, 4 to 6 minutes per side. Remove the bacon and set aside on a plate. Remove all but 2 tablespoons of leftover bacon fat from the pot.
To the pot, add the diced onion and cook, stirring often, until translucent, 4 to 6 minutes. Add the garlic, salt, black pepper, and paprika and cook for another minute, until fragrant.
Add the potatoes, cauliflower, 3 cups broth, and the coconut milk. If the potatoes and cauliflower are not submerged in liquid, add additional broth until covered (it’s okay if the very tops are exposed). Stir to combine, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to medium-low and cover the pot. Continue simmering, covered, until the potatoes are tender, 9 to 12 minutes.
While the soup cooks, chop the cooked bacon into small pieces.
Remove the pot from the heat. Use an immersion blender to blend until completely smooth (option to leave some texture if desired). If you do not have an immersion blender, transfer the soup in batches to a blender and blend on high, with the heat vent open, until smooth.
Stir in the sour cream, sliced green onions, and all but 1/4 cup of the chopped bacon. Season to taste with additional salt and black pepper.
To serve, top each bowl with additional sour cream on top, a sprinkle of chopped bacon, and thinly sliced green onion.
Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
Reheat it: From the refrigerator, heat the soup in a saucepan over medium-low until warmed, about 15 minutes, or microwave until warmed, about 2 minutes. From the freezer, thaw in the refrigerator for at least 8 hours, then heat the soup in a saucepan over medium-low until warmed, about 15 minutes, or microwave in 30-second increments until warmed.
get the printable recipe here
If you’re looking for your next easy dinner inspo, make this one and share it! I always love seeing your pics in our chat.
Recipe Notes
Russet potatoes: Russet potatoes are a starchier potato which helps thicken the soup, lending a delicious extra creaminess and works best since we are blending the soup! You can swap for Yukon gold—they’re a super versatile potato! You may need to add a bit of tapioca or corn starch to thicken if you opt for a different potato variety.
Veggie prep: Chop up the onion, garlic, and cauliflower ahead of time (maybe on your lunch break) and save time PLUS get maximum health benefits… look up myrosinase enzymes! I typically store my pre-prepped veggies in Stasher bags.
Potato prep: Potatoes can be very laborious to prep, if you want to get ahead, just peel and dice your potatoes, then submerge in a large bowl filled with cold water to prevent browning. Cover and refrigerate in the water bath for up to 1 day.
Time crunch: Use bagged cauliflower florets! Whether you’re in a pinch or just don’t like chopping veggies (understandable) pre-cut options are a huge time saver!
Cauliflower: I recommend using fresh florets for this one to reduce the chance of liquid overload since frozen veggies hold much more liquid and moisture than fresh. If you want to use frozen, microwave until softened, drain as much excess liquid as possible, then add to the soup before blending (Step 5). If you want to add creaminess without the cauliflower, opt for a can of drained and rinsed great northern or cannellini beans, add then to the soup before blending (Step 5).
Dairy-free sour cream: To keep this one free from dairy, we’re using DF sour cream, if you aren’t dairy-free just swap for regular! I like the Kite Hill or Violife nondairy sour creams.
Swaps & Subs
Sour cream: Swap for 1 cup blended cottage cheese, this will give extra protein!
Bacon: Swap for tofu bits (shoutout to Rachel W. for this suggestion!) sauteed in oil or butter.
Coconut milk: Swap light coconut milk for whole milk or soy milk, or opt for 3/4 cup full-fat canned coconut milk and 3/4 cup water if that’s what you have on hand.
Sour cream: Swap dairy-free sour cream for regular sour cream, or an equal amount of plain Greek yogurt or blended cottage cheese (protein boost!)
craving more? you’ll love these too
Whether you made the baked potato soup and want more, or that recipe just wasn’t your thing, my Chicken Pot Pie Soup has similar creamy vibes as the potato soup, also dairy-free. Another creamy dairy-free soup this Creamy Butternut Squash Soup is perfect. Or try out this High-Protein Creamy Tomato Soup sneaks in some extra protein with cottage cheese. If you want the cozy vibes but prefer your veggies whole, not blended, try my Spicy Sausage, White Bean, and Kale Soup!
Don’t forget to review your favorite recipe from the month on my website or share it in the chat! We pick three reviewers every month to win free month subscriptions! Let us know in the comments what you made & reviewed to enter 💛
what I’m prepping
Mushroom and Kale Egg Muffins — Part of the October Meal Prep Plan this week!
High Protein Broccoli Cheddar Soup — I prepped this last week and it made a bunch so I ended up freezing about half of it & have been pulling out individual servings for lunches. It’s been a lifesaver during some busy weeks recently!!
what I’m loving
Mockneck Crew Sweatshirt — Ultimate cozy sweatshirt for the fall and I’m obsessed with mocknecks. I’ve been throwing mine on before workouts or just to chill on the couch while Brian watches football. You can also get matching bottoms for a full cozy day fit.
Alec’s Ice Cream — Can’t stop won’t stop with Alec’s ice cream despite the chilly temps. Pistachio crunch and matcha chocolate chip came home with me this time and both are 100/10. I get mine at Whole Foods!
what I’m recommending
Simply Dinner — My friend Robyn from Real Food Whole Life created an incredible weeknight dinner resource with her new book Simply Dinner, it’s full of delicious and accessible recipes I’m so excited to cook from it!
Good Hang with Amy Poehler — I always love a good podcast for cooking and Good Hang if my newest fave. It’s full of funny moments and conversations with the coolest guests. I personally loved the recent episode with Rachel Dratch, maybe because they’re both Massachusetts girlies like me!
I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!
Made this tonight and it was so tasty!! And very easy to make. Will include on the soup rotation.
Just made this and it’s exceptional! I love the hidden cauliflower