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.
Helpful Tools:
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.
Let’s Get Connected!
Carrots and Baked Potato Soup
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
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
That will work Jenni it’s just that the baked potato gives a different texture. Boiling will be good though. Potato Soup!
Has anyone tried this without baking the potatoes first? Just peeling and cubing and boiling? Thanks!
I have to say I love you and your family. Thanks so much for letting me know.
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 🙂
If you mean something like the walla walla or vidalia then yes, you can use them Mimi. I would dice and saute before adding to the soup.
Can I use sweet onions instead of green onions?
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!
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!
That is solid comfort food right there! Delicious!
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.
You really can’t beat a comforting soup, I’m going to have to give this a try!
I am definitely going to try this soup as cooler weather is on it’s way in my part of the world 🙂
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 😉
About 7 cups Sabine! It’s not a hard and fast measurement but about that.
That sounds absolutely delicious. But given that potatoes vary immensely in size, how much gramm of potatoes are needed for this recipe? Thank you.
That would work very well Sammie. Just cut everything in half.
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?
Thank does sound good and thanks Maris!
Thanks Erin! Soup rocks daily in this cold weather 🙂
I’m not the biggest carrot fan – but I bet this would be delicious with sweet potato or butternut squash, too!
What a comforting soup for winter! It turned cold and windy overnight, and I am dreaming of soup for dinner.
Thanks Renee and mine to!
Thanks so much Joanie! We love soup too 🙂
This looks so creamy and delicious, Ginny. Baked potato soup is one of my favorites!
Ginny, that’s a great looking soup! I love that it’s dairy free, than means I can eat it too! 🙂
We love having soup for dinner. Your potato soup looks so creamy and delicious, it sounds perfect!
It’s so warming too! Thanks Tonia!
It’s cold and rainy here in MN today and this would be the perfect thing to eat for dinner!