Vegan Cheddar Baked Potato Soup

This soup is perfect for chilly days, and can also be made soy-free!

In this case, we jumped off my dietary restriction boat for two days and used a soy-based, gluten-free cheddar block for vegans. But actually I liked the soup better without the cheddar, when it just tasted of baked potatoes and didn’t come with a side of symptoms.  I’m not supposed to be eating soy.  So alter it to meet your own needs, and enjoy a thick, hot soup for a cold winter day!

Vegan Gluten-Free Baked Potato Soup

1. Make homemade vegetable broth using unwanted vegetable chunks such as carrot, squash, broccoli, onion, etc. Boil the veggies until drained of color and mushy, then drain in a colander with your soup pot underneath to catch the liquid.
   

   Our baked potato soup, with vegan cheddar cheeze!

2. Peel off potato skins, chop potato into chunks, and boil in the broth until soft, adding almond milk or water if necessary and blending the potatoes into a creamy, thick soup.
3. Add salt, pepper, and any spices you enjoy.
4. Add butter, vegan spread, or vegan cheddar cheeze.
5. Feel the warmth flowing through you as you enjoy your homemade soup! Bonus points for growing your own vegetables or using organic 🙂