Baked Potato Soup
A creamy baked potato soup spiked with a smoky, cheesy flavor that keeps you coming back for more.
Prep time: 5 minutes
Cook time: 20-22 minutes
Serves: 4-6
Kitchen Tools
- medium pan
- blender
- knives
- mixing spoons
Ingredients
- 2 1/2 cups cold water
- 3 large potatoes, diced
- 1 medium onion, diced
- 3 celery stalks, diced
- Meal starter pouch
- 1 1/2 cups unsweetened plant-based milk
Directions
- In a medium pan, add cold water, potatoes, onion, and celery.
- Cook over medium heat until potatoes are tender, approximately 15-20 minutes. Turn off heat and set aside.
- Place pouch contents and plant-based milk in a blender. Blend for 2 minutes until smooth and creamy.
- Pour the blended sauce into the pan with the vegetables and stir.
- Turn heat to medium and cook until thickened, stirring continuously.
We both really liked this soup, but found it too spicy/hot for us. I hope that there will be a milder version in the future.
We opened our first pouch in our meal starters and this is what we tried first. It was unbelievably delicious! We had a snowfall that night and the soup was delightful on a cold wintry night. definitely comfort food. The flavor was spectacular! The only problem was that it disappeared before our eyes way too soon… Thank you for this wonderful meal. It will be purchased often!
I made the potato soup tonight and it was divine. The flavors melded together so nicely. And it complimented the gluten free bread I made. After I was finished with dinner, I kept getting a bit more by the spoonfuls. I know the leftovers will be even better tomorrow.
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