Baked Potato Soup

Baked Potato Soup is hearty, creamy, easy and this recipe is a little different. It’s plant-based and carrots are added for just a hint of sweetness.

Soups on!  That is one of the most inviting and comforting statements out there.  Even if you just whisper it to yourself you probably have a smile on your face.

There is such gratification when you are looking at a big pot of homemade soup. Luckily, it is actually easy to do.  I have heard that if you can make a great soup from scratch then you are a good cook.

Just put a big pot on the stovetop and get to it.  When you are ringing the dinner bell people will come running.

 

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Carrots and Baked Potato Soup

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 6

Author Ginny McMeans

Ingredients

• 1/2 cup non dairy butter
• 1/2 cup all-purpose flour
• 6 cups non dairy milk
• 1 cup vegetable broth/stock
• 5 large russet potatoes
• 4 carrots, chopped
• 4 green onions, chopped finely
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Instructions

1. Scrub the potatoes clean and poke them with a knife so that steam can escape while they are baking.
2. Place in the oven and bake at 400°F for 1 hour, or until you can easily pierce the potato with a fork.
3. Remove and let set so they can cool for handling.
4. While the potatoes are baking -
5. In a medium saucepan cover the carrots with water.
6. Bring to a boil and simmer over medium heat for 20 minutes.
7. Drain.
8. Peel and cube the potatoes into large bite size chunks.
9. In a stock pot, melt the non dairy butter over medium heat.
10. Stir in flour until smooth. Watch closely.
11. Gradually stir in non-dairy milk and vegetable broth over high heat, and bring to a boil, stirring constantly. Turn down the heat to medium.
12. If you would like the soup a little thinner then you can add more vegetable broth, 1/4 cup at a time.
13. Gently stir in potatoes, carrots and onion.
14. Heat through so that the vegetables get hot, about 10 minutes.
15. Add salt and pepper.
16. Serve hot.
17. Sprinkle a little pepper on top, if you like.

Recipe Notes

You can't freeze this soup but it will keep in the fridge for 3 days.

To reheat the leftovers -
place in a saucepan and heat through.
You can add a little vegetable broth if is has thickened. Don't add it until the soup is hot because the thickness can be deceiving when the soup is cool.