Vegetarian Baked Potato Soup
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Entree
Ingredients
- 1 medium yellow onion, diced
- Splash olive oil
- 4 garlic cloves, minced
- 1/2 tsp each: salt and black pepper
- 1/4 tsp dried thyme
- 1/4 cup all purpose flour
- 3 cups vegetable broth
- 3 large baked potatoes (leftovers or batch prepped)
- 1/2 cup each: half and half and sour cream
- 1 cup shredded cheddar cheese, divided
- Smoked paprika, for garnish
Instructions
- In a large pot or dutch oven, saute the onion in a splash of olive oil over medium heat until soft and translucent, about 5 minutes.
- Add garlic, salt, pepper, and thyme. Saute 1 more minute.
- Whisk flour into broth and stir into the pot. Chop baked potatoes into chunks, then coarsley mash. Mix into the pot and bring the soup to a boil. Let simmer for 1 minute.
- Stir in sour cream, half and half, and half of the cheese. Stir until the cheese melts and the soup is heated through. Don’t bring back to a rapid boil because it can curdle the dairy.
- Serve topped with remaining cheese, and smoked paprika.
Find it online: https://www.alisonsallspice.com/vegetarian-baked-potato-soup/