Loaded Baked Potato Soup

loaded baked potato soup display image  270cdaf4
loaded baked potato soup display image 270cdaf4

Loaded baked potato soup

My reel showing the steps on this meal was deleted, I’m realizing I’m super bad at this whole technology thing. I’m doing my best to navigate the cooking, filming, editing and posting situation along with keeping and eye on the littles, feeding them and putting them to bed. Bear with me! I’ll figure it out guys.

Super easy meal, and really yummy too!

Baked Potato Soup
2 tbsp. olive oil
3 large Russet Potatoes
1/2 cup yellow onion, diced
2 cloves garlic minced
1/4 cup all-purpose flour
2 1/2 cups unsweetened non-dairy milk
2 cups vegetable stock
1/2 cup vegan sour cream(I used 1 cup of shredded vegan cheddar)
2 tsp salt
1 cup facon bacon crispy crumbles
pepper, to taste

Start by making whatever kind of facon bacon you choose.
Prick several holes in the potatoes with a fork and microwave them for 12-15 minutes, until they are easily pierceable. Alternatively, you can bake the potatoes by wrapping them in tin foil and baking them at 425F for 60 minutes.
Once the potatoes are done, let them cool slightly before removing the skin and cuting them into 1″ cubes.
Heat olive oil in a large soup pot over medium heat. Add onions and garlic and sauté, stirring occasionally, for 5 minutes, until the onions are translucent and fragrant.
Stir in the flour, whisking constantly to avoid any lumps. While you whisk, slowly add the soy milk and vegetable broth. Bring to a boil then reduce heat to a simmer. Simmer for 10 minutes, stirring occasionally, until the soup thickens slightly.
Stir in the sour cream and remove from heat.
Add the potatoes, mashing them with a potato masher as much as you like. If you want a completely puréed soup, you can also use an immersion blender add in the bacon crumbles and pulse to desired texture.Season with salt and pepper.
Serve immediately with bacon, vegan sour cream, caramelized onions, and fresh chives.

SOURCE: my darling vegan

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