Loaded Baked Potato (VEGETARIAN!) Soup

photo 2I don’t know about you, but since coming to the Torah life, I have missed potato soup. Primarily, because the only potato soup I ever had that I liked had bacon fat in it, with more bacon crumbled on top. The thought of eating that now? Well, it kind of makes me a little sick just thinking about it…

So I bought a huge bag of russet potatoes with the intention of finding a totally grubbin’ recipe for my family, and if I couldn’t I’d adapt one to our tastes. Tonight was the taste test, and my family LOVED this soup, so I want to share its yumminess with you! Once you’ve tried it, let me know what you think in the comments below!

Ingredients:

  • 8 medium/standard-sized russet potatoes, peeled and chopped into 1/2-inch cubes
  • 1 onion, diced
  • 8 cups of vegetable broth
  • 3 cloves of garlic, minced
  • 6 tablespoons unsalted butter
  • a few cranks of ground black pepper
  • 1 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/2 tsp dried dill (add 1/4 tsp first, taste, then double if you love it!)
  • 1/4 cup parmesan/romano cheese, grated
  • 8 oz. cup mild cheddar and Monterrey Jack cheeses, grated

Directions:

  1. Place potatoes, onions, butter, garlic, dried spices, and salt and pepper to the vegetable broth.
  2. Bring to a boil then lower temp to medium high heat, cover and gently boil for 30-40 minutes or until potatoes and onions are completely soft.
  3. Add cheeses; stir until melted.
  4. Use a potato masher to break up the potatoes and onions. (If you want it to be more of a puréed soup, blend with an emersion blender or add to regular blender).
  5. Serve immediately, top with greek yogurt or sour cream, grated cheddar cheese, crushed red pepper flakes, and/or chopped green onion.