Creamy Potato bake soup – Life in the South

Recipe

Prep Time

0

Cook Time

0

4 - 6 People

Serves 6

Beginner

Difficulty 0

Ingredients

4 medium potatoes, brushed and washed
Olive oil
1 tsp Dried dill
Garlic powder
2-3 tbsp nutritional yeast
Salt and pepper to taste
1/2 tsp smoked paprika
1 tub of vegan creamed cheese or 1 cup soaked cashews
3-4 cups full-fat coconut milk
300ml coconut cream or soy milk
Crispy rice bacon to serve
Fresh dill to serve
Pouring cream to serve
Toasted onion

Method

Wash and slice the potatoes, place on a baking sheet lined with parchment paper, and dress with olive oil, dried dill, garlic powder, 1 tbsp nutritional yeast, salt, pepper, and smoked paprika.
Roast for 20-25 minutes @180 degrees Celsius until crispy.
Once the potatoes have roasted, add them to a deep cast-iron pan, reserving some potatoes for the topping. Along with the creamed cheese, milk, and cream.
Let it simmer for about 15-20 minutes before removing from the heat.
Once cooled down, blend the soup until creamy and then serve with the extra reserved roasted potatoes, fresh dill, and onion crumbs.

Photo Gallery

I hope you love this creamy and super cozy recipe!

M*