Dairy-Free Baked Potato Soup

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How many two-hour school delays equal a snow day to make up? Asking for a friend.

Here is a recipe for one of my favorite wintertime soups, adapted from Stephanie O’Dea’s recipe at Crockpot 365. It will cook in the crockpot all day and make your house smell wonderful while you’re out shoveling and trying to get the car to start.

Dairy-Free Baked Potato Soup
Serves 12
Creamy, Dairy-Free Baked Potato Soup for the Slow Cooker
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Ingredients
  1. 5 lbs russet potatoes, peeled and cut in 1 to 2-inch chunks
  2. 1 onion, diced (1 cup)
  3. 4 cloves garlic, minced
  4. 1 teaspoon seasoned salt (I use Krazy Jane's Mixed Up Salt)
  5. 1/2 teaspoon black pepper
  6. 1/4 teaspoon red pepper
  7. 2 quarts chicken broth
  8. 1 (8-ounce) package dairy-free cream cheese (I use Tofutti)
  9. 6 oz. (half a container) Tofutti Better Than Sour Cream
  10. 12 oz. bacon for garnish, cooked and crumbled
  11. green onions or chives for garnish, chopped
Instructions
  1. Use a 6 quart or larger slow cooker.
  2. Spray the stoneware insert with nonstick cooking spray.
  3. Peel and dice the potatoes, and put them into the stoneware.
  4. Add the onion and garlic.
  5. Sprinkle in the seasonings.
  6. Pour in the broth.
  7. Cover and cook on low for 8 hours, or on high for 4 hours until the potatoes are fork-tender.
  8. Using an immersion blender, puree the soup until smooth.
  9. Add the dairy-free cream cheese and dairy-free sour cream by the spoonful.
  10. Replace the lid.
  11. Cook on high for about 30 minutes, or until the cream cheese and sour cream are dissolved.
  12. Stir with a whisk a few times during the 30 minutes.
  13. Serve the soup, and garnish with the crumbled bacon, green onion or chives, if desired.
Adapted from Crockpot 365
Adapted from Crockpot 365
No Whey, Mama http://nowheymama.com/

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