This flavorful Baked Potato Soup is a comfort food that will truly warm you up. It’s rich and creamy, and an excellent hearty and healthy food. With ingredients like russet potatoes, vegetable stock, garlic, almond milk, and caramelized onions this soup can easily be a main dish as well as a great lunch.
I love to buy my fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market. Their selection is outstanding. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
Baked Potato Soup
2 Tablespoons of avocado oil
3 Large Russet potatoes
1/2 Cup of onion, chopped
1 Clove of garlic, minced
1/4 Cup of gluten-free all purpose flour
2 Cups of vegetable stock
1 Tablespoon of Italian seasoning, optional
2 1/2 Cups of unsweetened nondairy almond milk
1/2 Cup of vegan sour cream
1 Teaspoons of Himalayan salt
Pepper to taste
Vegan parmesan cheese
-Peel and cut the potatoes into quarters and add to a medium size pot with boiling water. Boil potatoes for 20 to 25 minutes until fork tender. You can also bake the potatoes by wrapping them in tin foil and baking them at 425F for 60 minutes. Make sure to prick several holes in them.
-Once the potatoes are done, drain water. Let them cool slightly then cut into cubes. Heat the avocado oil in a large soup pot over medium heat. Add onions and garlic and sauté, occasionally for about 5 minutes until the onions are translucent. Then add in the flour, mix until combined. While mixing, slowly add the almond milk and vegetable stock. Bring to a boil then reduce heat to simmer. Simmer for 10 minutes, stir occasionally until the soup thickens slightly. Mix in the sour and remove heat. Add potatoes, mashing them with a potato masher as desired. You can completely puréed soup with a blender or an immersion blender. Season with Himalayan salt and pepper. Serve immediately with vegan parmesan cheese, caramelized onions, chopped fresh basil and fresh black pepper. Enjoy!