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Baked Potato Soup

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

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.

Baked Potato Soup is hearty and easy and this recipe is a little different. 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.

 

Baked Potato Soup is hearty, creamy, easy and this recipe is a little different. Dive In!
 

 

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Baked Potato Soup is hearty, creamy, easy and this recipe is a little different.
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5 from 6 votes

Carrots and Baked Potato Soup

Baked Potato Soup is hearty, creamy, easy, plant-based and carrots are added for just a hint of sweetness.
Course Main Dish
Cuisine Soup
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 Servings
Calories 445kcal
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
  • 7 cups russet potatoes - about 5 large
  • 1 1/2 cups carrots - about 4, chopped
  • 4 green onions, chopped finely
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Instructions

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

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.
 

Nutrition

Nutrition Facts
Carrots and Baked Potato Soup
Amount Per Serving (1 Serving)
Calories 445 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 3g 15%
Sodium 686mg 29%
Potassium 1237mg 35%
Total Carbohydrates 53g 18%
Dietary Fiber 4g 16%
Sugars 9g
Protein 13g 26%
Vitamin A 147.5%
Vitamin C 17%
Calcium 34.2%
Iron 18.9%
* Percent Daily Values are based on a 2000 calorie diet.

 
 

Baked Potato Soup is hearty, creamy, easy and this recipe is a little different.
 

More Comfort Soups to enjoy!
 

Slow Cooker Lentil Vegetable Soup
Slow Cooker Lentil Vegetable Soup is, to say the least, easy and a flavorfully herbed dinner. You just throw in the ingredients and get a fantastic meal.
 

Slow Cooker Navy Bean Soup
Slow Cooker Navy Bean Soup is comfort food to the max and has the quality and flavors for all ages. Serve to your family and make it a tradition.
 

Reader Interactions

Comments

  2. I made this last week and loved it!!!!! Even my family members who aren’t plant based loved it and asked me to make it again this week- so here I am making it for a second time! Thank you so much for sharing such wonderful yumminess 🙂

  5. You are very welcome Rainee and thank you! I used almond but you can use any that you have on hand or prefer. Just make sure it is not sweetened. So glad you found this recipe!

  6. This soup looks hearty, I’m excited to try it! I was curious about which type of non-dairy milk you used? Soy? Almond? Which would you recommend? Thanks Ginny for this recipe!

  8. Hooray for soup season! I absolutely love making tomato and carrot soup this time of year, but have actually never made potato soup – can you believe that!? Pinning this to try ASAP! I love the idea of adding the carrots.

  11. We are almost coming up on soup season (it was 92F here today), but this will be perfect for when the weather finally decides to cool down 😉

  13. That sounds absolutely delicious. But given that potatoes vary immensely in size, how much gramm of potatoes are needed for this recipe? Thank you.

  15. I know this is old, but I am only one person and 6 cups of non-dairy milk is pretty costy where J am.. can I divide everything in half or would some ings need to be adjusted?

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