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Vegan Baked Potato Soup
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| Servings | Prep Time |
| 8servings | 20minutes |
| Cook Time |
| 40minutes |
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Ingredients
Vegan Cheese Sauce
- 1/2tsp garlicminced
- 1/2cup nutritional yeast
- 2Tbsp butter substitutesuch as Earth Balance
- 1/2cup onionfinely diced
- 1tsp salt
- 1/2tsp black pepper
- 1/4cup breadcrumbsvegan friendly
Potato Soup
- 3Tbsp olive oilplus 1 Tbsp for the mushrooms
- 1medium sized oniondiced (about 1 cup)
- 2stalks celerydiced (about 1/2 cup)
- 1large carrotdiced (about 1/2 cup)
- 6-8 medium sized russet potatoespeeled and cubed into 2 inch cubes (about 6 cups)
- 4cups vegetable stock
- 2cups non-dairy milkunsweetened (I used cashew milk)
- 3Tbsp all purpose gluten free flouror regular all purpose flour
- 1Tbsp salt
- 1tsp black pepper
- 1cup green onionsdiced
- 1/4cup mushroomdiced (optional for garnish)
- 1/4cup vegan sour cream(optional for garnish)
- 1/4cup vegan cheese shreds(optional for garnish)
- 1/4cup green onionsdiced (optional for garnish)
Instructions
Vegan Cheese Sauce
- Add all of the ingredients into a blender and pulse until well blended. Set aside.
Potato Soup
- Finely dice the onion, celery and carrots in uniform sized pieces, set aside.
- Peel and cube the potatoes into 1-2 inch sized cubes, set aside.
- Add olive oil to a large dutch oven and when the oil is hot add the onion, celery and carrots. Cook for 5 minutes.
- Add the cubed potatoes and stir well.
- Add the vegetable stock to the dutch oven, making sure that you have enough liquid to cover the potatoes. If you need more liquid, you can add water.
- Cook on med/low for 15-20 minutes stirring occasionally. You want to cook until the potatoes are fork tender.
- In a medium sized bowl, add the flour and milk substitute, whisk until well blended. Set aside.
- When the potatoes are fork tender mash the potatoes with a potato masher breaking up the cubes of potatoes. If you want soup that is 100% creamy you can use an immersion blender.
- Add the milk substitute and flour mixture, as well as the vegan cheese sauce salt and pepper to the soup and mix well.
- Allow to cook for another 5 minutes to allow the soup to thicken up.
- In a small sauté pan heat the reserved tablespoon of olive oil, and when hot, add the diced mushrooms and sauté until well browned (optional.)
- Ladle the soup into serving bowls and garnish with mushrooms, vegan sour cream, vegan cheese and green onion – Enjoy!
Recipe Notes
This Vegan Baked Potato Soup recipe is vegan, vegetarian, gluten free and dairy free.
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