Vegan Baked Potato Soup
A comfort food that is easy to make and easy to find ingredients.
Ingredients
- 8 Large Baked Potatoes I used Russet Potatoes.
- 1 Small Onion Chopped
- 2 tsp Minced Garlic
- 2 Tbsp Potato Starch
- 1 1/2 Cup Milk Alternative I used plain unsweetened Almond Milk.
- 1 Cup Water
- 2 Cup Vegetable Broth
- 1 Cup Corn
- 1 Cup Carrots
- 2 Tbsp Olive Oil
- 1/2 Cup Celery
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Clean and bake 8 large potatoes.
- After the potatoes have baked, leave these cool until you can handle by hand.
- In a medium sized frying pan add 1 Tbsp. oil, onion, carrots, celery and minced garlic.
- Saute all the vegetables for about 10 minutes.
- In a small mixing bowl, mix together the broth, salt and pepper, potato starch and set aside.
- After the potatoes are cool enough to handle, peel and cut them into cubes.
- Place the cubed potatoes into a large sauce pan, stir in the corn, the milk alternative, the broth mixture and the sauteed vegetables with the remaining 1 Tbsp of olive oil.
- Slowly cook the soup over medium heat until the carrots are tender and the soup thickens.
- Once the soup is done, serve with a side of your favorite bread and/or crackers.