Hey, soup lovers!
Looking for a cozy recipe to warm you up? I’ve got a delicious one for you!
Today, I’m sharing my dairy-free hamburger potato soup.
It’s hearty, full of flavor, and perfect for chilly days.
Plus, it’s super easy to make!
Grab your ingredients, and let’s dive in!
Possible Ingredient Alternatives
Ground beef can be replaced with ground turkey or plant-based meat alternatives for a lighter or vegetarian option. These substitutions maintain a similar texture and protein content while potentially reducing saturated fat. Adjust cooking time slightly, as turkey and plant-based meats may cook faster than beef.
Bacon can be substituted with smoked tempeh or mushrooms for a vegetarian alternative that still provides savory, umami flavors. Slice tempeh thinly and pan-fry until crispy, or sauté sliced mushrooms with a dash of liquid smoke. These options reduce fat content while adding fiber and nutrients.
Plant-based cream can be replaced with unsweetened coconut milk or cashew cream for those with nut or soy allergies. Both alternatives provide a creamy texture and richness similar to dairy cream. Use a 1:1 ratio, but be aware that coconut milk may impart a subtle coconut flavor to the soup. Cashew cream can be made by blending soaked cashews with water until smooth.
| Preparation Time | 15-20 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2400
- Protein: 120-140 g
- Fat: 150-170 g
- Carbohydrates: 150-180 g
Ingredients
- 8 oz bacon (sliced into 1/2-inch pieces)
- 1/2 tsp paprika (smoked paprika adds depth)
- 1 cup plant-based cream (I like Silk Heavy Whipping Cream Alternative)
- 1/4 tsp black pepper
- 32 fl oz gluten-free chicken broth
- 3 cloves minced garlic (freshly minced for best flavor)
- 1 lb ground beef
- a pinch of dried thyme
- 1 tsp salt (I use Redmond Real Salt)
- 1 cup diced yellow onion
- 1/4 cup plant-based sour cream
- 3 to 5 tbsp nutritional yeast
- 1 1/2 cups shredded carrots
- 4 cups cubed potatoes (1-inch pieces)
Step 1: Cook the Ground Beef
In a Dutch oven over medium heat, brown the ground beef.
Break it into bite-sized pieces as it cooks.
Once fully cooked, remove the beef from the pot and set aside.
Carefully discard the fat from the pot.
Step 2: Cook the Bacon
Return the Dutch oven to heat and add the bacon pieces.
Cook until they are crispy.
Remove the bacon from the pot and place it onto a paper towel-lined plate to drain.
Reserve about 2 tablespoons of the bacon fat in the pot, discarding the rest.
Step 3: Sauté the Vegetables
Add the chopped onions and carrots to the pot with the reserved bacon fat.
Cook over medium heat, stirring occasionally, for about 7 minutes, or until the onions begin to turn translucent.
Add the minced garlic, salt, pepper, paprika, and thyme, and continue to cook for another 2 minutes, stirring constantly to combine the flavors.
Step 4: Cook the Potatoes
Add the diced potatoes and chicken broth to the pot with the sautéed vegetables.
Stir everything well to ensure an even mix.
Bring the contents to a simmer and cover the pot.
Let it cook for about 15 minutes, or until the potatoes become tender.
Step 5: Blend and Combine
Remove half of the cooked potatoes from the pot and blend them until they are smooth, forming a puree.
Return the potato puree back into the pot to thicken the soup.
Stir in the cooked beef and bacon bits, setting some bacon aside for garnishing later.
Add the cream and stir well.
Leave the pot uncovered and cook for about 5 more minutes to allow the flavors to meld together.
Step 6: Final Touches and Serve
Remove the pot from heat and stir in the nutritional yeast and sour cream until fully incorporated.
Serve the soup warm, garnished with shredded cheese and the reserved bacon pieces.
Enjoy the hearty and flavorful soup!
