Loaded Baked Potato Soup
  • Raven

Loaded Baked Potato Soup

This soup has all the flavors of a loaded baked potato but in a simple soup form. Vegan bacon bits add a smokey and meaty flavor. Vegan sour cream and cheddar cheese bring salty and creamy notes. And the best part, leftovers taste even better. Cooking your potatoes in the microwave might sound weird but it works so well and cuts cooking time in half. Let's dig in.

First, wash your potatoes and wrap them in a towel or put them into a potato cooking sack. Cook in the microwave for about 11 minutes or until a fork can easily pierce them.

Put a medium to large pot on medium heat and add the plant based butter and oil. While that is melting, finely chop the yellow onion and add to the pot. Cook until onions are translucent.

Next, add the flour and stir continuously for about a minute. Add half of the milk and half of the broth. Stir continuously for about 5 minutes. Add the rest of the broth and stir to combine.

Add the cheese and sour cream to the pot and stir until evenly distributed. Depending on the brand you use, it could take a while to dissolve into the soup. Cube the cooked potatoes and add them to the pot along with the pepper, bacon bits and garlic salt.

Continue to stir until the soup almost reaches your desired thickness. Add the mustard and stir to combine. Turn off heat and let sit for about 10 minutes. The soup will continue to thicken once taken off the heat.

Lastly, top with green onion and additional bacon bits. Taste and add salt and pepper if needed.



5 medium potatoes

2 tbsp vegan butter

1 tbsp olive oil

½ medium yellow onion

¼ cup flour

3 cups unsweetened plant milk(I use soy)

3 cups vegan chicken broth or vegetable broth

½ cup vegan sour cream

½ cup vegan cheddar cheese

¼ cup bacon bits(certain brands are accidentally vegan-check ingredients)

1-2 tsp black pepper

1 tsp garlic salt

1 tsp salt(optional)

3 tbsp mustard

¼ cup sliced green onion

Additional bacon bits to sprinkle on top

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