Baked Potato Soup

Name: Baked Potato Soup
Cook time: 6 h
Total time: 6 h
Ingredients: ½ cup shredded vegan cheddar cheese, for garnish (optional); ¼ cup chopped fresh chives or finely minced scallions, for garnish; 1 cup plain unsweetened nondairy milk, plus more if needed; ½ cup vegan sour cream, purchased or homemade, for garnish; ¼ cup chopped fresh chives or finely minced scallions, for garnish; 4 slices vegan bacon, cooked and chopped, for garnish; 3 garlic cloves, minced; 4 or 5 large russet potatoes, peeled and cut into 1-inch dice (about 3 pounds); 2 teaspoons olive oil (optional); 1 medium-size yellow onion, chopped; ½ teaspoon freshly ground black pepper; 4 teaspoons vegan butter (optional); 4 cups vegetable broth, plus more if needed; 1 to 2 teaspoons salt

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

If you enjoy “loaded” baked potatoes, then you’ll love this creamy soup, which has all of those same great flavors. As with its namesake, you can pile on as many toppings as you like: vegan bacon, sour cream, and cheddar cheese, plus minced chives or scallions. This recipe can be made gluten- or soy-free by choosing gluten-or soy-free toppings. Note that Daiya vegan cheese is both soy-free and gluten-free.

Ingredients

Gluten-free
Microwave
Vegan
Soup

Ingredients

Method