Hello, my loves! So a cold front has showed up all the sudden, and the only thing I could think of was creamy, rich, delicious soup. I've been on a bit of a soup kick lately, and since baked potato soup was one I hadn't done yet, I figured it was time! As usual, I couldn't just leave well enough alone without trying to make it healthier and more veggie-packed, and I was pleasantly surprised with how it turned out. So good and totally guilt-free!
I decided to start the soup with an Italian-style soffritto of onion, carrots, and celery, plus some chopped garlic for good measure. This little secret weapon adds so much depth of flavor and sneaks in some veggies at the same time, and since I run them through the food processor for a super fine texture, you pretty much can't even tell they're in there! This is seriously the best and tastiest way to get more vegetables into your diet.
And I mean... the bacon and cheese and sour cream don't hurt either. The veggies in this baked potato soup totally cancel out the tasty toppings, right? 😉 This soup is so incredibly rich and creamy, it's hard to believe that it's actually pretty healthy! The soup itself really only consists of carrots, celery, onion, garlic, potatoes, olive oil, and milk. And some seasonings of course, but that's it. You don't even need any butter or heavy cream! If you're vegan or don't want to use dairy, just know that your favorite unsweetened milk will work perfectly in here! And if you're wanting a vegetarian/vegan bacon alternative, you can check out my infamous best friend's Eggplant Bacon recipe HERE. Seriously mind-blowing. I swear it tastes just like "real" bacon!
Looking for more warm, cozy, soupy goodness? You can find all my soups HERE!
- 3 carrots
- ½ white onion
- 3 stalks of celery
- 3-4 cloves of garlic
- 8-10 yellow potatoes
- 3-4 cups milk {dairy or nondairy}
- 2 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- handful fresh parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- to serve: bacon, shredded cheese, sour cream, green onions
- First, wash the carrots and celery, and peel the onion and garlic. Throw all of these in a food processor, and pulse until finely chopped.
- In a large pot, heat the olive oil over medium heat until it shimmers, then add in the veggies and saute until fragrant and softened, about 5 minutes. Turn heat down to low.
- While the veggies cook, wash, peel, and dice the potatoes. Add these into the pot, then add in the spices and enough milk to just cover everything. Keep heat on low, and cover. Cook for 1-2 hours, stirring occasionally, until soup is thick and potatoes have started falling apart.
- Serve topped with cheese, bacon, and sour cream!
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