Baked Potato Soup
- 2 tablespoon olive oil
- 3 large Russet Potatoes
- ½ cup yellow onion, diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 ½ cups unsweetened non-dairy milk
- 2 cups vegetable stock
- ½ cup vegan sour cream
- 2 teaspoon salt
- pepper, to taste
Start by making coconut bacon (if using). In a small bowl combine soy sauce, maple syrup, liquid smoke, and salt. Place coconut chips in a larger bowl and toss with maple syrup/soy sauce mixture. Transfer to a single layer on a baking sheet and bake for 15-20 minutes, stirring occasionally. Keep a close eye on the coconut to prevent burning. Remove from oven and set aside to let cool while making the soup. Prick several holes in the potatoes with a fork and microwave them for 12-15 minutes, until they are easily pierceable. Alternatively, you can bake the potatoes by wrapping them in tin foil and baking them at 425F for 60 minutes. Once the potatoes are done, let them cool slightly before removing the skin and cuting them into 1" cubes.
Heat olive oil in a large soup pot over medium heat. Add onions and garlic and sauté, stirring occasionally, for 5 minutes, until the onions are translucent and fragrant.
Stir in the flour, whisking constantly to avoid any lumps. While you whisk, slowly add the soy milk and vegetable broth. Bring to a boil then reduce heat to a simmer. Simmer for 10 minutes, stirring occasionally, until the soup thickens slightly.Stir in the sour cream and remove from heat. Add the potatoes, mashing them with a potato masher as much as you like. If you want a completely puréed soup, you can also use an immersion blender. Season with salt and pepper.
Serve immediately with coconut bacon, vegan sour cream, caramelized onions, and fresh chives.
Serving and Storing - Serve this soup immediately. Serve with vegan bacon, fresh chives, vegan sour cream, and freshly ground pepper. Store leftover soup in the refrigerator for up to 3 days or in the freezer for up to 1 month. To serve frozen soup, let it thaw overnight in the refrigerator. Once it’s mostly thawed, gently reheat the soup in a small soup pot.
Variations - Feel free to switch up the toppings. I love these options listed below but other choices are steamed broccoli, vegan cheese, and caramelized onions.
- 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.
- Make sure to use unsweetened non-dairy milk. Typically non-dairy milk is slightly sweetened and, when used, creates an overpowering sweetness to this soup.
Calories: 317kcal | Carbohydrates: 49g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Sodium: 1242mg | Potassium: 927mg | Fiber: 3g | Sugar: 6g | Vitamin A: 553IU | Vitamin C: 19mg | Calcium: 167mg | Iron: 2mg