Baked Potato Soup (Dairy Free)
This Baked Potato Soup is scrumptious and super delicious! Creamy, topped with crispy potato skins and oh-so-healthy, this is a favorite quick meal any time of year! Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread.
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Servings: 4 bowls
Calories: 250kcal
Ingredients
- 3 medium russet potatoes - scrubbed, dried, and pierced with a fork
- 1 Tbsp olive oil and salt to rub on the potatoes
- 4 Tbsp plant-based butter
- ⅓ cup yellow or white onion - diced in small pieces
- 3 Tsp all-purpose flour
- 3 cups low-sodium vegetable broth
- 2 cups almond milk (or preferred plant-based milk)
- 1 Tbsp chopped fresh parsley
- Kosher salt & pepper to taste
For the Garnish:
- Skins from baked potatoes cut into strips
- Salt and pepper to taste
- Sunflower seeds optional
Instructions
- Preheat the oven to 450° with rack in center.
- Rub prepared potatoes with oil and salt.
- Bake directly on the rack for 1 hour and 15 minutes, or until tender all the way through when pierced with a skewer.
- Remove potatoes from the oven, split in half and cool slightly.
- Scoop out and lightly mash the potato (reserve skins); set aside.
- Cut skin in strips and toss with a little oil, salt, and pepper. Roast in a 400° oven for 15 minutes, or until crispy.
- While the strips are baking, make the soup:
- Sauté onion in melted plant-based butter until soft, about 5 minutes.
- Whisk in flour; cook 2 to 3 minutes.
- Stir in broth and milk. Cook and stir until thick, 4 to 5 minutes.
- Add potato and simmer for 5 minutes. Mash the potato more for a creamier consistency.
- Stir in parsley and salt & pepper.
- Serve soup warm and top with potato skins and sunflower seeds.
Private Notes
Nutrition
Serving: 1bowl | Calories: 250kcal