"Create a dairy-free, gluten-free, corn-free baked potato soup that is beginner-friendly, quick and easy (15-30 minutes active time if possible), uses minimal processing, and serves a household of 3. Keep it low-inflammation friendly and suitable for an omnivore. Use imperial units only. Avoid all dairy, gluten, corn, nuts, soy, sesame, and shellfish. Include a creamy texture without dairy, and make it taste like classic baked potato soup. Provide clear ingredients and simple steps."