Loaded Potato Soup
3 russet potatoes- peeled & cut into 1 inch chunks
2 carrots- cut into rounds
½ yellow onion-diced
2 cloves garlic-minced
2 tbs butter/vegan butter
3 cups vegetable broth
1.5 cup milk
¼ cup flour
1 tbs salt
1 tsp thyme
Optional toppings:
Bac’n bits
Scallions or chives- sliced
Cheddar Cheese-shredded
Sour cream
1. Add butter to a pan and heat on medium heat.
2. Add in onions and garlic, and cook for 2-3 minutes until translucent.
3. Add in flour and stir/whisk until flour is dissolved in mixture in the pan.
4. Now add in potatoes and carrots, and stir.
5. Add in vegetable broth and milk and bring to a boil.
6. Reduce to a simmer and simmer for 10 minutes (or until potatoes are soft)
7. Transfer about half of your mixture to a blender and blend until creamy.
8. Return the mixture to your pan and simmer for another 10 minutes.
9. Top w/ bacon bits, scallions, cheddar cheese, sour cream if you want!