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February 25, 2009

Loaded Baked Potato Soup (Grain-Free)

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Loaded baked potato soup is perfect for a winter day. It’s wholesome, creamy, butter, and will warm you up from the inside out.

Loaded Baked Potato Soup

I particularly like making it with turkey broth a few days after Thanksgiving. Both adults and kids will devour this soup!

Serves: Serves 6

Loaded Baked Potato Soup

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

    For the soup:
  • 2 cups celery chopped
  • 2 cups carrots, chopped
  • 2 cups onion, chopped
  • ½ cup unsalted butter or ghee, divided in half
  • 8 cups chicken stock, preferably homemade
  • 4 cups Yukon potatoes, cut into 1 ½”-pieces
  • 1 cup raw cream (you can substitute with 1/2 cup cashew milk if needed)
  • 1 t. Celtic sea salt
  • 1/4 cup arrowroot flour
  • Toppings:
  • ¼ cup sour cream, creme fraiche or greek yogurt
  • ½ cup raw cheddar cheese, grated
  • 3 green onions, chopped
  • Freshly ground black pepper

Instructions

  1. Melt 4 tablespoons butter in Dutch over medium heat. Stir in celery, carrots, onions. Cover pot and reduce heat to low. Let vegetables cook for 30 minutes. Remove the lid. Add potatoes and chicken stock and simmer 30 minutes until tender. Stir in cream and sea salt.
  2. In a small saucepan melt remaining 4 Tbs. butter and add 1/2 cup of flour or 1/4 cup arrowroot (whisking while incorporating to avoid clumping). Let the butter and flour mixture cook for a couple of minutes while constantly stirring. Stir the flour mixture into the vegetables and broth. Blend soup until creamy using a hand immersion blender or you can blend the soup in a blender in small batches. Adjust sea salt to taste. Garnish with cheese and sour cream, green onions and pepper.
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https://deliciouslyorganic.net/loaded-baked-potato-soup/
Copyright 2016 Deliciously Organic

Photo Credit: Helene Dujardin

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Filed Under: Egg-Free, Egg-Free, Grain-Free, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Soups, Uncategorized | 9 Comments

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9 Comments

  1. Kristen

    February 28, 2009 at 9:51 pm

    This sounds delicious. We love potato soup but have lived in the land of potato hatred since we were in South Beach Diet mode for so long. We should learn to be nicer to patotoes so that we can make this yummy sounding soup!
    to Kristen" aria-label='Reply to this comment to Kristen'>Reply to this comment
  2. Jennifer

    January 27, 2013 at 7:18 am

    Do you use heavy cream or half and half? I don't have access to raw dairy.
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    • Deliciously Organic

      January 28, 2013 at 8:33 am

      I prefer heavy cream. If you don't have access to raw dairy, hopefully you could find a non-homogenized heavy cream. I know some Trader Joe's sell it as well as other health food stores.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Tori

    September 12, 2013 at 7:53 am

    Hi! This recipe looks fantastic. Can you freeze it?
    to Tori" aria-label='Reply to this comment to Tori'>Reply to this comment
    • Deliciously Organic

      September 13, 2013 at 8:47 am

      It should freeze well. I would leave out the cream and add it after reheating.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Lyndi

    September 13, 2013 at 7:54 am

    I have a ton of potatoes I would like to use in this recipe. Does it freeze well?
    to Lyndi" aria-label='Reply to this comment to Lyndi'>Reply to this comment
    • Deliciously Organic

      September 13, 2013 at 8:43 am

      It should freeze well. I would leave out the cream and add it after reheating.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Karen

    October 31, 2022 at 10:59 am

    I've made this recipe for years, although I've always used baked potatoes. I bake them then scoop out the flesh into the veggie and broth mixture. I also use the skins, cut them into very thin strips, then fry them in oil like you would tortilla chips, add a little sea salt while hot. I use them for toppings, and I always add bacon. :o)
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment

Trackbacks

  1. Roasted Acorn Squash with Dates and Pumpkin Seeds says:
    June 6, 2019 at 10:58 am
    […] for a couple of days and then I use the carcass to make turkey stock. Then I use the stock to make Loaded Baked Potato Soup – a family holiday-season favorite in our […]
    to Roasted Acorn Squash with Dates and Pumpkin Seeds" aria-label='Reply to this comment to Roasted Acorn Squash with Dates and Pumpkin Seeds'>Reply to this comment

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