Creamy Loaded Potato Soup
Ingredients
Potato Soup Base
-
2
tablespoons
vegan butter
-
½
red onion
finely diced
-
4
cloves
garlic
-
2
teaspoons
smoked paprika
-
3 ½ – 4
cups
peeled and chopped potatoes
-
2
cups
veggie broth
-
2-3
cups
vegan milk
-
1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
-
3
tablespoons
vegan Greek, almond or coconut yogurt
-
½
cup
vegan cheese
Roux
-
5
tablespoons
gluten-free flour
-
3
tablespoons
vegan butter
Toppings
-
to taste
coconut bacon
-
to taste
vegan yogurt or cashew cream
-
to taste
scallions
-
to taste
vegan cheese
Instructions
- Melt vegan butter in a large stock pot and sauté onion and garlic until softened.
- Add smoked paprika, potatoes, veggie broth, almond milk, salt, and black pepper; bring to a boil and then simmer until potatoes are tender.
- In a separate pan, melt remaining vegan butter and whisk in flour to create a roux; cook until smooth.
- Stir the roux into the soup along with yogurt and optional vegan cheese; simmer for a few minutes.
- Blend the soup to your desired consistency using an immersion blender.
- Serve topped with coconut bacon, yogurt, scallions, and extra vegan cheese.
Nutrition Facts (estimated)
Servings
4 servings
Calories
533
Total fat
18g
Total carbohydrates
85g
Total protein
11g
Sodium
1494mg
Cholesterol
0mg
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