Monday, December 19, 2011

Baked Potato Soup (V and GF)

We had some really great baked potatoes yesterday smothered in creamed peas with baby onions.  So yummy!  But the potatoes were huge and I ended up with leftovers.  So today I've got a big pot of Baked Potato Soup on the stove heating up the house and making it smell soooooo good.

There are a lot of schools of thought when it comes to baking potatoes.  You can do yours however you like best.  But my favorite way is to rub them with a little olive oil, rub them down with coarse sea salt and bake in a hot oven (425 degrees) until potatoes are soft and skins are super crispy.  My family likes the texture of the skins this way.  I use the skins in the soup--just be sure to chop them small.  I think they add a great flavor and texture.  Feel free to spoon out your potatoes if you are not a skins kind of person.

2 large baked potatoes, chopped
2 large baked potatoes, mashed smooth (for thickening the soup--use potato flakes if you prefer)
4 cloves garlic, mashed
1 large onion, chopped
1 bunch chives, chopped (reserve a few tablespoons for topping/garnish)
1 bunch parsley, chopped (reserve a few tablespoons for topping/garnish)
6 c. vegetable broth
2 c. almond milk (or another unsweetened/unflavored vegan milk)
Sea salt
Freshly ground black pepper
1/2 t. Crushed red pepper (or more to taste)

Saute garlic and onion is a small amount of veggie broth just until soft but not browned.  Add in remaining broth and potatoes and chives. Season well with salt, pepper and red pepper flakes.  Cook over medium heat for about 20 minutes.  Turn heat to low and stir in milk and mashed potatoes for thickening.  You may need more or less to achieve the thickness you prefer.  Heat through but do not boil once milk is added.  Serve with chives and parsley for topping.

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