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Hearty Loaded Potato Soup

Hearty Loaded Potato Soup

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.

Hearty Loaded Potato Soup

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.

Hearty Loaded Potato Soup

It’s packed with veggies, and it’s VERY easy to make vegan or just flexitarian (that bacon on top is always fun!)

See Also

Hearty Loaded Potato Soup

For another hearty, plant-based recipe try these Bombay Spiced Potatoes:

Hearty Loaded Potato Soup

Rebekah Hubbard
Take your traditional baked potato and make it into a hearty soup loaded with delicious toppings for a nutritious plant-based meal.
Course Main

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 quart vegetable stock
  • 2 generous tsp. salt
  • 1 tsp. red miso paste
  • 2 tsp. lemon juice
  • 2 tsp. best quality olive oil
  • 2 cups milk
  • You may want to add these toppings:
  • Bacon
  • Chives
  • Green Onions
  • Shredded Cheese
  • Greek yogurt

Instructions
 

  • In a large pot or Dutch oven (about 6 quarts in volume is good), heat the vegetable oil. When the oil is heated, add the celery, onion, carrots and garlic to the Dutch oven. Cook until the veggies are translucent.
  • Add the diced potatoes, vegetable stock and salt. Bring to a boil, then turn down to a simmer and cook until the potatoes are fork-tender, about 20-25 minutes.
  • Ladle about 1/2 cup of the broth out into a heat safe bowl, and use a fork or a whisk to stir in the miso. Add the miso back to the pot. Turn off the heat, and very carefully use a stick blender to blend the soup to be about 2/3 smooth and 1/3 chunks - or if you prefer another texture, go for it!
  • Finally, stir in the lemon juice, milk and olive oil. You can hold this over low heat for quite a while, stirring occasionally. Or, it's great for freezing for work lunches. I like to top mine with chives and bacon.

 

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