Creamy Vegan Baked Potato Soup 🍵🥔
Creamy, rich, and absolutely decadent, this is a whopper of a recipe. Pair this up with crusty bread, a sprinkling of cheese, and WHAMO. Perfection. Just lovely for the cooler days and nights, and with winter around the corner, what could be better than a hearty tater soup in your repertoire?💚
Would you like a life story about our relationship with soup?? No?? No problem. Let's get straight to it. 😜
Here's what you'll need:
1 tbsp olive oil
3 large potatoes (we chose Russet)
1 large brown onion, chopped
4 cloves of garlic, minced
1/4 cup all-purpose flour
2 1/2 cups oat milk (or your fav non-dairy milk - but not sweetened)
2 cups vegetable stock
1/2 cup vegan sour cream (we used Tofutti)
Salt & pepper, to taste
Grated vegan cheese to serve
Crusty bread to serve
Bake the spuds (don't forget to prick them with a fork) at 350F for 90 mins until a knife glides through easily. Cut them into large cubes.
Heat olive oil in a large pot and add onions and garlic. Sauté until the onions are translucent and fragrant.
Stir in the flour, stirring constantly to avoid any lumps and slowly adding the vegetable stock. Slowly add the milk. Bring to a boil then reduce heat to a simmer for 10 mins. Pop in the sour cream and take off the heat.
Using an immersion blender (this is the best for that smooth creamy texture), pop the potatoes in (we left the skin on) and blend, blend, blend!!!
Serve with a dollop of sour cream on top, and some grated vegan cheese.
Note: If the soup is too thick for your liking (you crazy water-based soup lover), just add more veggie stock when blending.
Calories per serving: 320