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baked-potato-soup-recipe

Baked Potato Soup

A hearty and creamy vegan soup perfect for chilly days.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 large Russet potatoes peeled and diced
  • 1 medium Onion chopped
  • 3 cloves Garlic minced
  • 4 cups Vegetable broth
  • 1 cup Coconut milk full-fat
  • 2 tablespoon Olive oil
  • to taste Salt and pepper
  • 2 tablespoon Nutritional yeast
  • 2 tablespoon Chives chopped, for garnish

Instructions 

  1. 1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  2. 2. Add the minced garlic and cook for another minute.
  3. 3. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
  4. 4. Use a blender to puree the soup until smooth. Return to the pot.
  5. 5. Stir in the coconut milk and nutritional yeast. Season with salt and pepper to taste. Heat through.
  6. 6. Serve hot, garnished with chopped chives.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 600mg | Potassium: 800mg | Fiber: 5g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

Keywords

Soup, Vegan
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