Creamy Baked Potato Soup

 

Ingredients
2 large russet potatoes
2 teaspoons onion powder
1 teaspoon garlic powder
cashew cream, as needed
Churn Style Butter, as needed
salt and pepper to taste
a sprig of fresh thyme

Instructions
Preheat oven to 400° F.
Bake the potatoes for one hour at 400°F, until done.
Allow the potatoes to get cool enough to handle, but still pretty warm. Slice them open and remove the potato flesh. Place it in a saucepan.
Slice the potato skins into strips and reserve.
Mash the potatoes. Add onion powder, garlic powder, cashew cream, salt, and pepper. Bring mixture to a boil, reduce heat, cover pot, and allow to simmer for 15 minutes.
Meanwhile, melt some butter in a skillet, add the reserved potato skins, and sauté over medium heat til crisp on both sides.
Place the soup in bowls, sprinkle with fresh thyme leaves, and garnish with potato skins.
Enjoy!