One of my favorite meals was Baked Potato Soup. I've adapted that recipe to make Baked Potato Soup I can and will eat. It doesn't taste quite the same, but it's within the limits of thickness of the previous soup, and it's still very good.
|Onions and Butter|
|Onions, Butter, and Flour|
|Water, Stock, Flakes, and Spices|
|Stock Added to Onion Mixture|
|All Together and Simmered|
1 ½ lb baking potatoes (more if you have a potato loving dog, as I do)
1/2 cup Earth Balance (or other vegan butter)
1 yellow onion, diced
1/3 cups flour
5 cups water
¼ cup vegetable stock
1 cup instant potato flakes
¾ teaspoon dried basil
½ teaspoon Tabasco sauce
1 cup soy cream
1 cup almond milk
1 can whole kernal corn, drained
salt and white pepper to taste
- Bake baking potatoes. Allow to fully cool. Remove skin & cut potatoes into 1/2” cubes. Set aside. (The baking can be done a day in advance to reduce total cook time on the day.)
- Melt butter in a large saucepan. Add onions & sauté over medium-low heat for 10 min or until onions are translucent. Don’t allow onions to burn.
- Add flour to onions & butter and cook 4-5 min, stirring well until flour is absorbed.
- In a separate container, combine water, vegetable stock, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps.
- Add stock mixture slowly to onion mixture, stirring constantly so no lumps form.
- Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened.
- Simmer for 15 minutes. Do not boil. Soup should just simmer lightly.
- Add cubed baked potatoes & corn, and stir to combine.
- Remove from heat & serve with sliced scallions.
Do not use coconut cream instead of soy cream, it will add too strong of a flavor. I used Silk soy cream, original.
Some potato flakes have milk, so find a brand that does not have any animal products.
If you want this to be as similar to the non-vegan version, add cheddar style shreds and bac'un bits (all vegan) to your bowl of soup.
Makes somewhere around 10 cups. Each 2-cup serving is about 350 calories, according to My Fitness Pal.