Vegan Loaded Baked Potato Soup

Why You'll Love This Recipe:

- It's comforting and the perfect dish to enjoy as the weather cools down. - It's hearty and delicious! - It's incredibly easy to make!

Ingredients You'll Need:

Olive oil Russet Potatoes Yellow onion Garlic  All-purpose flour Unsweetened non-dairy milk Vegetable stock Vegan sour cream Salt & pepper

Step One

Spread the coated coconut chips onto a baking sheet and bake for 15-20 minutes, stirring occasionally, until the coconut chips are crispy and very fragrant.

Step Two

Add onions and garlic and sauté for 5 minutes. Stir in the flour, whisking constantly to avoid any lumps. While you whisk, slowly add the soy milk and vegetable broth.

Step Three

Bring to a boil then reduce heat to a simmer for 10 minutes. Stir in the sour cream and remove from heat. Add the potatoes, mashing them with a potato masher as much as you like

Step Four

Serve this soup immediately. Serve with vegan bacon, fresh chives, vegan sour cream, and freshly ground pepper.

Recipe Tips and Tricks:

- This potato soup is very versatile. If you don't have access to cream cheese, you can add an additional ½ cup of non-dairy milk, creamer, or cashew cream. - Keep a close eye on the potatoes. Cook them until they are pierceable with a fork but not overly soft. If they are cooked beyond 10-12 minutes, the potatoes will get mushy.

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