One thing about me is that I LOVE SOUP, and it is no better season to eat soup than Winter in Indiana. There is something about coming home after walking to class in the cold and coming home to curl up with a nice warm bowl of soup. This baked potato soup was so easy to make and delicious to eat!
Ingredients:
- 5-6 potatoes
- 16 oz vegetable broth
- 1/2 white onion
- 1 cup canned coconut milk
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Bacon bits or shredded cheese (dairy-free) (optional for topping)
Instructions:
1. Bring the broth to a boil and add in the onion and potatoes (peeled and diced). Cook for around 6-9 minuets or until the potatoes can be easily pierced with a fork.
2. Remove a cup or so of the cooked potatoes depending on how chunky or not you want your soup
3. With the remaining ingredients in the pot add in the coconut milk and then blend together until smooth
4. Once the soup is blended, add in the potatoes you set aside, along with the garlic powder, salt, and pepper. Stir until fully combined
5. Ladle the finished soup into a bowl and top with bacon bits and shredded cheese, enjoy!
This soup was so delicious and perfect for the winter season. It was easy to make and did not require many ingredients, which is nice on a college student’s budget. Try out this recipe, and let me know what you think!
