Let’s be real, baked potato soup will never be a health food..but it can be LESS bad. I used almond milk, only 2 tbsp of butter, and vegetable broth to keep this soup a little lighter than normal. This is still a comfort food for sure!
I saved the cheese, sour cream, and bacon as toppings instead of making them part of the soup and then adding even more on top. I honestly was not missing the heavy cream or excess cheese!
I use an immersion blender to smooth out half of the soup, this way there are still lots of chunky potatoes. If you prefer your soup smoother, or chunkier just blend accordingly!
This could easily be a vegan soup by subbing olive oil for the butter and using just green onions (or vegan cheddar!) as your topping.
AuthorShannon
In a large stock pot melt 2 tbsp of butter over medium heat. Add 1 cup diced onion, cook for about 5 minutes or until translucent. Add 1 cup diced carrot.
Add 2 cups diced potatoes. Cover with 2 cups vegetable broth, and 3 cups unsweetened almond milk. Bring to a boil. Reduce heat to low and simmer for 25 minutes (stirring frequently!) or until potatoes are cooked through.
Remove approximately 1/2 of the soup to a large bowl and use immersion blender until smooth. If you don't have an immersion blender a regular blender or potato masher will also work.
Return blended soup back to soup pot and stir to combine. Season with salt and pepper to taste.
Garnish bowls of soup with bacon crumbles, cheddar cheese, green onion and sour cream.
Ingredients
Directions
In a large stock pot melt 2 tbsp of butter over medium heat. Add 1 cup diced onion, cook for about 5 minutes or until translucent. Add 1 cup diced carrot.
Add 2 cups diced potatoes. Cover with 2 cups vegetable broth, and 3 cups unsweetened almond milk. Bring to a boil. Reduce heat to low and simmer for 25 minutes (stirring frequently!) or until potatoes are cooked through.
Remove approximately 1/2 of the soup to a large bowl and use immersion blender until smooth. If you don't have an immersion blender a regular blender or potato masher will also work.
Return blended soup back to soup pot and stir to combine. Season with salt and pepper to taste.
Garnish bowls of soup with bacon crumbles, cheddar cheese, green onion and sour cream.
