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Carrots and Baked Potato Soup

Ginny McMeans
  • 90 minutes
  • Serves 6

INGREDIENTS

1/2 cup

non dairy butter

1/2 cup

all-purpose flour

6 cups

non dairy milk

1 cup

vegetable broth/stock

7 cups

russet potatoes (- about 5 large)

1 1/2 cups

carrots (- about 4, chopped)

4

green onions, chopped finely

1 tsp

sea salt

1/2 tsp

ground black pepper