Baked Potato Soup
How many ways can you make potato soup? Although I already have my Toscana potato soup, I had to add this one too. It tastes like a loaded baked potato, less the bacon! The secret is in roasting the potatoes and using the browned parts and some of the skins in the blended soup.
Servings: 4
Equipment
- I use a sauce pan with a steamer pan with a lid that sits above it.
Ingredients
- 4 Russet potatoes
- 2 Green onions
- 1 Cup Chopped Spinach
- 1/2 TSP Thyme
- 1/2 TSP Garlic powder
- 1/2 TBSP Herb De Province
- 1/4 TSP Nutmeg
- 1 TSP Fennel seeds
- 2 Cups Unsweetened plant milk So Delicious Coconut
- 1/2 TSP Aleppo pepper flakes Or red pepper flakes
- Water To cover
Yogurt "Sour cream"
- 1/2 Cup Plant milk yogurt I use So Delicious unsweetened coconut yogurt
- 1 TBSP Lemon Juice
- 1/4 TSP Himalayan salt
- 1 TSP Truffle Oil Optional
- 2 Green onions Chopped for garnish - optional
Instructions
- Bake the potatoes for 60 minutes at 400° F or until soft.
- Peel and trim potatoes into large cubes.
- Add the trimmed pieces, browned parts and a few pieces of potato skins to one sauce pan. Cut the large cubes into smaller cubes and put them in the a separate sauce pan. The trimmed pieces will be blended with the coconut milk.
- Chop onion into a medium dice and add to the trimmed potato pieces.
- Wash and chop spinach and remove the hard stems. Set aside.
- Add half the fennel seeds to each saucepan. Add the pepper flakes to the potato cubes. Add all remaining seasonings to the saucepan with the trimmed potato pieces.
- Add enough water (plus an inch) to cover the trimmed pieces ingredients your sauce pan and cook over medium heat. Put your potatoes cubes over the sauce pan in your steam basket or steamer sauce pan.
- When you can cut the potato trimmings with a fork, transfer the ingredients to the blender and add the milk. Add the water from the potato cubes as well and remove from the heat. Blend for 3 to 5 minutes until blended smooth.
- Pour into the sauce pan with the potato cubes and stir gently to combine. Add chopped spinach. Place back on heat to warm the soup back up. Taste and adjust the salt and pepper level to your taste.
- Combine the ingredients for the yogurt sour cream. Divide the sour cream into serving bowls. Ladle the potato soup over the yogurt and swirl slightly to mix the yogurt into the soup.
- Top with a sprinkle of Aleppo and black pepper and serve.
Notes
This is a Snap Pea Sheep recipe.
I make this soup frequently because it is comfort food to me!
When adding greens like spinach, the soup will no longer be a creamy white. The addition of the browned bits of potato from the baking process or cooking pot will add a baked potato flavor to the soup while darkening it somewhat as well.
If you bake the potatoes, you may be able to forgo the steaming process. It makes them a little softer and creamier but you can add water to the blender, blend the potatoes and then add them in with the potato cubes and spinach to heat it through.
The fennel seeds can all be blended in as well but the whole ones offer a welcome bite of anise.