Prep Time: 10 minutes| Cook Time: 25 minutes| Total Time: 35 minutes| Serve: 4 to 6 servings
I never really liked potato soup until I tried my mother-in-law's soup. It was creamy, and I loved the flavor. Since most potato soups have a dairy base, I struck it off my list of foods to eat. Until recently, February has been rough! We are starting our third day of e-learning due to snow, negative degree temps, and slick roads.
A hot bowl of soup sounds like a good idea right now, so I decided to put my spin on an old-time favorite—potato Soup, of course.
I love a loaded potato with all my favorite toppings like cheese, sour cream, and bacon (all vegan). Why not a soup version? This turned out to be one of my favorite soup recipes. It is creamy, thick, and chunky with all my favorite toppings mixed in!
4 large Potatoes (chopped)
4 tbsp Non-dairy butter
1 sm Yellow onion (diced)
4 Garlic cloves (minced)
1/3 cup Unbleached all-purpose flour
2 cups Almond Milk
1 cup Non-dairy half & half
2 cups Non-Chicken broth or Vegetable broth
1/4 cup Imitation bacon bits
1 tsp Liquid smoke
1 tsp Smoked paprika
1 1/4 tsp Salt
1 tsp Black pepper
1 1/2 cup Non-dairy cheddar (shredded)
1 cup Non-dairy sour cream
Non-dairy sour cream
Imitation bacon bits
Step 1: Use a fork to poke holes in potatoes, and place in the microwave for 15 minutes or until tender. Let cool before removing skin and dicing potatoes. (If you don't want to microwave your potatoes, you can bake in the oven for 45 minutes or until tender.)
Step 2: Over medium-low heat, melt butter ina large pot. Add garlic and onion sate for 2 to 3 minutes or until soft. Whisk flour, add milk, and half & half. Whisk until smooth. Slowly add broth to a simmer, whisk in salt, smoked paprika, liquid smoke, and pepper. Simmer 5 to 7 minutes or until mixture begins to thicken.
Step 3: Stir in cheese, bacon bits, and sour cream. Turn off heat and add potatoes to the soup mixture.
Serve hot and garnish with your favorite toppings.
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