PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. Get creative with your spuds.
Take your traditional baked potato and make it into a hearty soup loaded with delicious toppings for a nutritious plant-based meal.
My husband and I are always looking for meals that pack lots of nutrients to keep up with our active lifestyle. Turns out, there are lots of the benefits we’re looking for in potatoes! Our theme for this recipe is “Reinvigorating Your Love” – in this case, a new imagining of a classic.
It’s a riff on a recipe my mom made many times during my childhood – and a pretty vintage recipe idea! But what has me really excited about it, and has reinvigorated my love for it, is that this is a great meal for people who are trying to have a nutrient-dense meal.
It’s packed with veggies, and it’s VERY easy to make vegan or just flexitarian (that bacon on top is always fun!)
For another hearty, plant-based recipe try these Bombay Spiced Potatoes:
Hearty Loaded Potato Soup
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Vegan, Vegetarian
Description
A comforting twist on the classic baked potato. Loaded with veggies and your favorite toppings, this plant-based soup is pure satisfaction.
Ingredients
- 3 Tbsp vegetable oil
- 3 celery ribs (diced)
- 1 small onion (diced)
- 3 medium carrots (diced)
- 4 cloves garlic (roughly chopped)
- 6-7 small russet potatoes (diced)
- 1 quarts (946 ml) vegetable stock
- 2 tsp salt
- 1 tsp red miso paste
- 2 tsp lemon juice
- 2 tsp best quality olive oil
- 2 cups (473 ml) milk
- Bacon
- Chives
- Green Onions
- Shredded Cheese
- Greek yogurt
Instructions
- In a large pot or Dutch oven (about 6 quarts), heat the vegetable oil.
- Add the celery, onion, carrots, and garlic. Cook until the vegetables are translucent.
- Add the diced potatoes, vegetable stock, and salt.
- Bring to a boil, then reduce heat to a simmer and cook until the potatoes are fork-tender, about 20-25 minutes.
- Ladle about 1/2 cup of the broth into a heat-safe bowl and whisk in the miso.
- Return the miso mixture to the pot.
- Turn off the heat and blend the soup until about 2/3 smooth and 1/3 chunky, or to your preferred texture.
- Stir in the lemon juice, milk, and olive oil.
- You can hold this over low heat for quite a while, stirring occasionally.
Notes
- For a richer flavor, roast the potatoes before adding them to the soup.
- If you don’t have miso paste, you can substitute 1 teaspoon of soy sauce or tamari.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 5
- Protein: 8
Frequently Asked Questions
What type of potatoes work best for this Hearty Loaded Potato Soup?
Russet or Yukon Gold potatoes are ideal for this recipe as they provide a creamy texture when cooked and blended.
Can I add additional vegetables to the soup, and if so, which ones would be best?
Yes, you can add vegetables like carrots, celery, or even spinach for extra nutrients and flavor.
What toppings can I use to load my potato soup?
You can top the soup with ingredients like chopped green onions, vegan sour cream, or shredded plant-based cheese for added flavor.
