I live in central Florida. Our winter generally consists of three or four chilly days (I’m talking weather in the 60s) strung together, periodically, in the months of January or February. But, for the last few weeks we’ve had a nice little chill (highs lower than 50!) This is big stuff for this boot-loving, scarf-hoarding girl.

When it’s cold, I love nothing more than a thick, creamy soup with some crusty bread for dinner. This baked potato soup fits the bill perfectly.

recipe: baked potato soup
This makes about 10 good-sized bowls and is ready to eat in about an hour.
  • 1 T high-heat oil (like grapeseed)
  • 6 cloves of garlic, minced
  • 1 large sweet onion, diced
  • 2 medium-sized carrots, diced
  • 2 large stalks of celery (leaves are fine), diced
  • 4 large baking potatoes (about 2 pounds worth), diced into one-inch cubes
  • 8 cups rich veggie broth
  • 1 cup cashew cream
  • 2 t chopped fresh thyme
  • 2 t chopped fresh dill
  • 1 t sea salt (or more to taste)
  • fresh ground pepper to taste (I like to use a lot in this soup)
  • green onions for garnish (optional)
  • vegan cheese for garnish (optional)
  1. In a large, heavy-bottomed stock pot, heat oil over medium-high and cook onions and garlic, stirring frequently to keep the garlic from burning, for 6 minutes until onions are translucent.
  2. Add carrots and celery and reduce heat to medium, cooking for an additional 10 minutes.
  3. Add broth, potatoes, and herbs and bring to a boil.
  4. Reduce to a simmer, cover, and cook for 30 minutes until potatoes are fork-tender.
  5. Add cashew cream and stir.
  6. Blend everything with an immersion blender, or in batches in a regular blender.
  7. Serve with chopped green onion and some vegan cheddar on top (I also like to top mine with a few pieces of tempeh bacon).