Baked Potato Soup

Potato soup made without the use of cream of flours! Creamy, comforting, and full of flavor!

4 medium size russet potatoes
1 Tablespoon olive oil
1/2 large yellow onion–diced (about 1 cup)
1/2 cup shredded carrots
2 cups vegetable broth
1 cup cashew milk
1 teaspoon granulated garlic
1 teaspoon black pepper
1 teaspoon salt
Pinch of nutmeg
2 Tablespoons vegan buttery spread (or butter if not vegan)
2 cups shredded cheddar cheese (such as Daiya)

View the full recipe at That Girl Shannon →