Magpie's Baked Potato Soup
Yields: 7 servings, about 1 1/2 cups each.
8 large russet potatoes, scrubbed well
3 tablespoons butter ( vegans use replacement )
2 large onions, finely chopped
2 tablespoons chopped parsley
1 tablespoon Italian seasoning mix
1/2 teaspoon salt, or to taste
1/4 teaspoon ground pepper, or to taste
3 cups vegetable stock
3 cups half-and-half or whole milk ( vegans : plain soymilk )
1/2 cup sour cream ( optional : or vegans, use tofutti brand )
1 cup shredded Cheddar cheese ( optional )
1/3 cup choppped green onions, or chives
* I added 3 tbsp of potato flour to the sauteed onions, it worked out great, but its optional for you guys. I guess it'll make the soup thicker
Preheat the oven to 350 degrees; bake potatoes about 45 minutes, until tender. Let cool, peel, and cut into 1/3 inch cubes.
In a heavy soup kettle over medium heat, melt "butter"; cook onions until translucent. Add parsely, Italian seasoning, salt and pepper. Add vegetable stock and potatoes. Bring to a boil over medium-high heat; reduce heat and simmer gently for 15 minutes, stirring occasionally.
Stir in half-and-half or milk/soymilk. Return to a boil, then reduce heat and simmer 15 minutes, stirring often to prevent sticking. Add sour cream; simmer 5 minutes.
Ladle into soup bowls; top with Cheddar and green onions or chives.
It is really great and filling.
I let my soup sit in the fridge for another day after ihad a bowl, and the next day it turned out better because the ingredients sat together and the mild soy taste went away, ( i didnt use sour cream, so )