"Creamy" Roasted Potato Soup
September 30, 2014
"The rich flavor of this soup comes from roasting the potatoes, and the creaminess comes from fresh almond milk. My husband doesn't know this soup is low-fat and dairy-free, and likely wouldn't eat it if he did know! But he loves it and requests it often."
- Serving Size: 1 (378.1 g)
- Calories 688.9
- Total Fat - 58.2 g
- Saturated Fat - 5 g
- Cholesterol - 0 mg
- Sodium - 767.1 mg
- Total Carbohydrate - 40.6 g
- Dietary Fiber - 5.6 g
- Sugars - 4.5 g
- Protein - 4 g
- Calcium - 33.8 mg
- Iron - 1.4 mg
- Vitamin C - 21.5 mg
- Thiamin - 0.2 mg
Cut potatoes into chunks, and the onion into fourths.
Put potatoes and onion in a large ziploc bag with the oil, seal bag and using your hands mix well to coat.
Pour contents of bag into roasting pan and season vegetables with steak seasoning, salt, and Italian seasoning.
Roast at 425* for 40-45 minutes, or until potatoes are fork tender.
Meanwhile, pour almond milk into a large saucepan and heat over medium heat. Stir cornstarch into water and pour into milk. Stir until hot and thickened (mixture shouldn’t be very thick. If it is too thick, beyond the consistency of thin gravy, add more water to thin).
Add garlic powder and seasoned salt, and stir until dissolved.
When potatoes and onions are done, pour into milk mixture and puree with a stick-blender, leaving a few chunks. Scrape any caramelization from roasting pan and add to the milk mixture (this is important for flavor). If you like your soup thinner, add a little more water until you get the desired consistency. Stir in chives.
Let simmer for 15-30 minutes to let flavors blend. Re-season if necessary, and serve soup hot.
Tips & Variations
- Stick blender or blender