Light Loaded Potato Soup

My roommate loves potatoes! In everything. So, we eat potatoes several times a month if not several times a week. We have our favorite staples, but every now and then we like to branch out and try our hand at something new. Both of us were in the mood for soup, so we decided to try a lightened-up version of loaded potato soup, and we very accidentally created this yummy concoction.


Light Loaded Potato Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Serves 6

Ingredients:

• 4 medium-large potatoes, peeled and chopped into 1 inch pieces
• 1 large sweet onion, finely chopped
• 2 cups vegetable broth*
• 2 cups almond or goat milk
• 5-6 oz goat cheese
• 1 tsp salt
• 1/2 tsp pepper
• 2 scallions, thinly sliced

Instructions: 

1.  In a non-stick stockpot over medium-high heat, add the chopped onion and stir until fragrant and starting to brown, 3 or so minutes. 
2. Pour in the vegetable broth, and stir to remove any stuck pieces of onion from the bottom of the pan. Add the potatoes and boil over medium-high heat until tender. Add the milk, goat cheese, salt, and pepper and stir to incorporate. 
3. Remove the soup from the stove and either blend in a food processor or use an immersion blender to blend the soup. Return to medium heat and heat through. 
4. Top with sliced scallions, and season with salt and pepper, and enjoy. Can be served with crispy bacon and cheddar cheese if you desire.

Notes*
If you do not have vegetable broth (I never bother buying it), then just add the following:

• 2 cups water
• 1/2 tsp celery seed
• 1/4 tsp ground thyme
• 1/4 tsp  salt
• 1/4 tsp pepper
• dash of sage