Vegan Baked Potato Soup
Servings Prep Time
8servings 20minutes
Cook Time
40minutes
Servings Prep Time
8servings 20minutes
Cook Time
40minutes
Ingredients
Vegan Cheese Sauce
Potato Soup
Instructions
Vegan Cheese Sauce
  1. Add all of the ingredients into a blender and pulse until well blended. Set aside.
Potato Soup
  1. Finely dice the onion, celery and carrots in uniform sized pieces, set aside.
  2. Peel and cube the potatoes into 1-2 inch sized cubes, set aside.
  3. Add olive oil to a large dutch oven and when the oil is hot add the onion, celery and carrots. Cook for 5 minutes.
  4. Add the cubed potatoes and stir well.
  5. 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.
  6. Cook on med/low for 15-20 minutes stirring occasionally. You want to cook until the potatoes are fork tender.
  7. In a medium sized bowl, add the flour and milk substitute, whisk until well blended. Set aside.
  8. 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.
  9. Add the milk substitute and flour mixture, as well as the vegan cheese sauce salt and pepper to the soup and mix well.
  10. Allow to cook for another 5 minutes to allow the soup to thicken up.
  11. 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.)
  12. 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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