Loaded Baked Potato Soup
Yield: 4 people
Description
Toppings: some or all the following: sliced scallions, plant- or dairy-based sharp cheddar, Smokey Maple-Pepper “Bacon”, plant- or dairy-based sour cream
Ingredients
- 2 tablespoons olive oil
- 1 large onion, cut into medium dice
- 1/2 teaspoon dried thyme leaves
- 1/4 cup all-purpose flour
- 2 cups each: broth, your choice, and oat creamer
- 1 1/2 pounds potatoes, baked (See Baked Potato Base) and crushed with potato masher or large fork
Instructions
- Heat oil over medium-high heat in a large soup kettle. Add onions and cook until tender, 4 to 5 minutes. Stir in thyme and flour, then whisk into broth and creamer and bring to a simmer. Add potatoes, reduce heat to medium-low, and continue to simmer to blend flavors, about 5 minutes. Serve with any or all of the suggested toppings listed above.