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.
Can You Bake Other Potatoes?
- Truly, russet potatoes are the best for baking.
- The small colorful baby potatoes that are on the market now have many pretty color varieties with their purple, red and gold skins but they are small are hard to handle.
- Yukon Gold potatoes are a yellow color and aren’t as starchy as russets. Starchy is good for baked potatoes though.
- Russets taste fantastic but you may need to clean up their skins a bit.
- Fingerling potatoes have nutty or earthy flavors with different varieties also being in different colors. Not great for baking but great for roasting.
Stockpots are great for cooking. There’s plenty of room for any soup or stew.
Cutting boards are needed in almost every recipe. This set has three sizes.
A 7″ or 8″ chef’s knife takes care of all your chopping needs.
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Carrots and Baked Potato Soup
- 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
- 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.
- 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.
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.