Loaded Veggie Baked Potato Soup Recipe

There’s something incredibly comforting about a hot bowl of Loaded Veggie Baked Potato Soup. A symphony of colorful vegetables like carrots, bell peppers, and green peas mingling with chunks of baked potatoes, this soup epitomizes creativity and family bonding. Perfect for seasonal gatherings or cozy family dinners, this delightful dish brings everyone together with its vibrant flavors and warmth. Let’s cook our way to heartwarming memories and a table brimming with joy!

Ingredients

• 4 large russet potatoes, baked and diced
• 1 cup diced carrots
• 1 cup diced bell peppers (any color)
• 1 cup green peas
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup milk (or plant-based milk)
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh herbs for garnish (such as parsley or chives)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they are fragrant and translucent, about 5 minutes.
2. Stir in the diced carrots and bell peppers, cooking for another 5 minutes until they start to soften.
3. Sprinkle the flour over the vegetables, stirring constantly to create a roux. Cook for 2 minutes to eliminate the raw flour taste.
4. Gradually whisk in the vegetable broth until the mixture is smooth and begins to thicken.
5. Add the diced baked potatoes and green peas to the pot, stirring to combine.
6. Pour in the milk, and season with salt and pepper to taste. Allow the soup to simmer for another 10-15 minutes to meld the flavors together.
7. Once the vegetables are tender and the soup is creamy, remove it from the heat. Garnish with fresh herbs before serving.

Helpful Tips

• You can substitute sweet potatoes for russet potatoes for a slightly sweeter flavor.
• For a vegan version, use plant-based milk and ensure your broth is vegan-friendly.
• If you prefer a thicker soup, mash some of the potato chunks before adding them to the pot.
• Stored in an airtight container, this soup will last for up to 3 days in the refrigerator.

Pairings

This Loaded Veggie Baked Potato Soup pairs wonderfully with a crusty loaf of bread and a simple green salad. For drinks, consider a refreshing iced tea in summer or a warm apple cider in cooler months.

We hope you enjoy this delightful Loaded Veggie Baked Potato Soup as much as we do. It’s a celebration of family, warmth, and nourishment. Don’t forget to share your delicious creations on Instagram using #ZynahzRecipes or tag @Zynahz. We’d love to hear your feedback on our website. Subscribe to our newsletter for the latest updates and follow Zynahz on all our social media channels for more heartwarming recipes. Happy cooking!