We woke up to a light dusting of snow this morning – not enough to really stick (it’s all gone now), but enough to remind me that winter is on its way.
Of course, as I’m typing this, I’m seeing the weather forecast will hit 60F again by Friday, but it’s just for a day or two. I live in a climate where winter is real and I best get used to it.
That means it’s time to break out all the warm, creamy soup recipes – like my favorite Loaded Baked Potato Soup.
All the comforting flavors of a delicious fully loaded baked potato – in soup form. I guarantee this will become one of your favorite winter dishes in no time!
Loaded Baked Potato Soup with Kale
Prep time: 20 minutes
Cook time: 20 minutes
Gluten-free, nut-free, soy-free
3 tablespoons vegan butter
4 garlic cloves, chopped
2 leeks, white and light green parts only, chopped
1 medium onion, diced
1 teaspoon salt
½ teaspoon ground black pepper
½ cup water
2 yellow flesh potatoes, peeled and diced into 1-inch cubes
1 (900ml) package low sodium vegetable broth
4 cups chopped kale, leaves only
1 cup shredded cheddar-style cheese
2 green onions, green parts only, diced
¼ cup simulated bacon bits (optional)
- In a large soup pot, heat the butter on medium heat. Add the garlic, leeks, onion, salt and pepper and cook until onions and leeks are softened, about 6 minutes. Add the potatoes and water and cook for 2 minutes, scraping up any browned bits on the bottom of the pot.
- Add the broth and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 8-10 minutes.
- Remove from heat and use an immersion blender to puree the soup. (Alternately, puree soup in a regular blender in small batches and return to the pot). Add the kale and cook until wilted, about 4 minutes. Taste and adjust salt and pepper as needed.
- Divide evenly between bowls and top with shredded cheese, green onion and bacon bits, if using.