Loaded Baked Potato Soup Lactose Free Food

FULLY LOADED BAKED POTATO SOUP

Steps:

• Preheat the oven to 350 degrees F.
• Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
• Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
• Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
• Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
• Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
• Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

LOADED POTATO SOUP

Steps:

• Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
• Reserve 2 Tbsp. each bacon and cheese, and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
• Serve topped with sour cream and reserved ingredients.

LACTOSE-FREE POTATO SOUP

Steps:

• In a large saucepan, saute onions and celery in oil until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, process half the soup until smooth. Return to pan; heat through.

LOADED BAKED POTATO SOUP-LACTOSE FREE

Steps:

• Cut Cauliflower into florets.
• Place 4 cups of Silk Original Soy Milk and Cauliflower in stockpot. Simmer covered for 25 minutes or until desired tenderness.
• While cauliflower is cooking, steam potatoes in microwave. (Each steamer bag takes 7 minutes.).
• Dice potatoes and set aside.
• Saute onions & garlic in olive oil over low heat for about 5 minutes. Allow flavors to enhance, but do not brown it! Set aside.
• By now cauliflower should be tender, drain liquid from cauliflower. Reserve it for the soup!
• Use mixer to blend cauliflower, then put back in stockpot.
• Add diced potatoes, sauteed onions/garlic, can of chicken broth & reserved soy milk. Stir until combined over medium heat until warm.
• Serve garnished with cheese, chives, and bacon.

DAIRY-FREE CREAMY POTATO SOUP WITH BACON

Steps:

• Heat olive oil in a skillet over medium heat. Add carrots, celery, onion, bacon, and garlic. Cook until bacon is browned and crispy, about 10 minutes.
• Combine potatoes, broth, and water in a large pot. Bring to a boil; cook until potatoes can be easily pierced with a fork, about 10 minutes. Use an immersion blender to blend the mixture until nearly smooth.
• Add the bacon mixture, almond milk, salt, pepper, and Italian seasoning to the pot. Cook until heated through, about 10 minutes.

SOMMER'S LOADED POTATO SOUP (DAIRY-FREE)

Steps:

• NOTE: Regarding the non-dairy ingredients I used, the cheddar cheese I used was Kroger Value brand (a Fry's grocery store brand) Cheddar Melt Topping Shredded Imitation Cheddar Cheese, Almond Breeze (from Diamond brand) Original Almond Milk, and Tofutti brand Better Than Sour Cream. Regarding the cooking method of the white onions and yellow pepper; I purposely cooked them down, but if you would rather you can add the white onions and yellow pepper a bit later, but before the bacon is finished cooking. I wanted to infuse the flavors of the three in the skillet.
• In a skillet fry up the chopped bacon, adding in the chopped white onion and chopped yellow pepper at the same time.
• Add the chopped and peeled potatoes to 2 cups of water and bring to a boil; cover and turn heat to low and simmer for 20 minutes.
• When bacon is crisp and onion and pepper are translucent, drain on paper towels.
• When potatoes are tender, add 4 slotted spoonfuls of potatoes into a blender. Add 1/3 cup non-dairy milk and 1/3 cup of the potato water. Blend potatoes and liquid until smooth.
• Drain potatoes left in the pan, but reserve the potato water and set aside. Add blended potatoes back into pan with remaining un-blended potatoes. Add to the pan 1/3 cup non-dairy shredded cheddar cheese, 1 tbsp non-dairy sour cream, the drained bacon, onion and pepper mixture, and another 1/3 cup of the reserved potato water. Stir to combine, heating on medium until cheese is melted.
• Add 1 -2 tbsp of sliced green onion, and salt and pepper to taste. (I used about ¼ tsp pepper and no salt). Heat for an additional minute or less.
• This should create a fairly thick soup, but if you want it thinner, add in more of the leftover reserved potato water a little at a time until desired consistency is reached.
• Serves approximately 3.
• Enjoy!

INSTANT POT LOADED BAKED POTATO SOUP

Steps:

• Combine the potatoes, cauliflower, celery, garlic, salt, broth, and milk in the Instant Pot. Stir.
• Seal the lid and cook for 8 minutes on the Manual setting.
• When cycle completes, release pressure manually and remove the lid.
• Puree the soup with an immersion blender until smooth. If you like a chunkier soup, remove some of the cubed potatoes with a slotted spoon before pureeing, then return to the soup.
• Garnish with desired toppings.

HOME

Steps:

• In a medium saucepan, cover potatoes with water and boil until they are tender. Drain; set aside. In a small frypan, saute onion in olive oil for 2 minutes. Add onions, seasonings, chicken broth and LACTAID® Fat Free Milk to potatoes. Simmer slowly for about 6 minutes. Stir occasionally.