Pescatarian Dairy Free Loaded Baked Potato Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Pescatarian Dairy Free Loaded Baked Potato Soup

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Ingredients

6 servings

6 strips bacon, cut into ½-inch pieces
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 lbs russet potatoes (about 4 large), peeled and cut into ¾-inch cubes
3 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
½ tsp black pepper
½ tsp smoked paprika
⅓ cup dairy free sour cream, plus more for serving

For serving

3 tbsp fresh chives, thinly sliced
dairy free cheese, shredded (optional)

Instructions

1
Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate and pour off all but about 1 tbsp of the drippings from the pot.
2
Add the olive oil to the pot with the reserved drippings and heat over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.

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