Baked Potato Soup
This dairy-free spin on the classic comfort food soup is easy to make and loaded with flavor!
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Servings: 4
Calories: 453kcal
Ingredients
- 4 large Russett potatoes
- 1 teaspoon olive oil
- 3 tablespoons vegan butter
- 1/2 cup yellow onion diced
- 2 cloves garlic minced
- 1/3 cup + 1 tablespoon all-purpose flour
- 1 1/2 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups vegan chicken-style broth
- 1 cup dairy-free half & half
- 1 teaspoon cayenne pepper sauce optional
- baked potato toppings optional
Instructions
Bake the potatoes:
- Preheat oven to 425 degrees F.
- Lightly coat the potatoes with olive oil.
- With a fork, prick the potatoes several times. This helps steam escape during the baking process.
- Arrange potatoes onto a foil or parchment paper-lined baking sheet.
- Bake for 45 minutes to 1 hour or until done, turning every 20 minutes. Use a fork to check for doneness. The potatoes should be soft and easily pierced.
- Set baked potatoes aside until cool enough to handle.
- Peel potatoes then cut into bite-size pieces.
For the soup:
- Into a large pot over medium heat, add the vegan butter.
- When the butter is melted, add the onion and saute 3 minutes, until onions are softened.
- Add garlic and continue cooking an additional 1 minute.
- Whisk in flour, thyme, and basil.
- Slowly add broth, whisking continuously until fully incorporated.
- Bring to a boil then reduce heat to low.
- Stir in non-dairy half & half.
- Stir in cayenne pepper sauce, if using.
- Add the potatoes.
- SImmer 5 minutes to heat through.
To serve:
- Ladle into serving bowls then add any desired toppings.
- Serve hot.
Nutrition
Calories: 453kcal | Carbohydrates: 56g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1098mg | Potassium: 1114mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1352IU | Vitamin C: 46mg | Calcium: 174mg | Iron: 3mg
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