The Art of Soups & Stews is a new monthly recipe column in which Best of Vegan contributor Devorah Bowen delves into her treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes. In today’s article, Devorah shares her Loaded Vegan Potato Soup.
Loaded Vegan Potato Soup
This soup is thick, creamy and just like the most epic loaded potato. It has all of the toppings like shredded vegan cheddar cheese, vegan sour cream, crispy vegan bacon bits and fresh green onions but all in a bowl of creamy deliciousness! This soup is sure to become a fast favorite because it’s satisfying, easy to make and will have you enjoying a comforting bowl or two in no time.
What You’ll Need
- Yukon Gold Potatoes
- Onion
- Garlic
- Celery
- Vegan Butter
- Flour
- Vegan No Chicken Broth (or vegetable broth)
- Plant Milk
- Vegan Sour Cream
- Salt & Pepper to taste
Toppings
- Vegan Bacon crumbled or chopped
- Fresh Chives or Green Onions sliced thin
- Shredded Vegan Cheddar Cheese
- Vegan Sour Cream
How to make this Loaded Vegan Potato Soup
Step one: melt the vegan butter and add the onions and celery
Melt the vegan butter in a large soup pot on medium low heat. Add in the onions and celery and sauté for 3-5 minutes or until the onion are translucent.
Step two: add the next ingredients and simmer
Add in the potatoes, garlic and cook for 2 minutes or until the garlic is fragrant. Add in the flour and mix until everything is well coated. Cook the mixture for 1-2 minutes while stirring. Add in the broth and plant milk and mix well. Cover the pot and simmer for 25 minutes or until the potatoes are fork tender.
Step three: start blending
Using an immersion or regular blender, blend about half of the soup. Make sure to leave some potatoes unblended in order to create a creamy and balanced texture.
Step four: mix in the vegan sour cream, add the toppings, and serve
Add in the vegan sour cream and mix well. Allow the soup to heat through for another 10-15 minutes on low heat. Serve with additional vegan sour cream, shredded vegan cheddar, chopped vegan bacon and green onions.
Loaded Vegan Potato Soup
Ingredients
- 3 lbs 1360g Yukon Gold Potatoes peeled and cubed
- 1 medium - 170g Onion chopped
- 4 cloves Garlic minced
- 2 ribs Celery chopped
- 4 Tbsp 60g Vegan Butter
- 1/4 cup 35g Flour
- 3 cups - 710ml No Chicken Broth (or vegetable)
- 2 cups 473ml Plant Milk
- 1/2 cup 120g Vegan Sour Cream
- Salt & Pepper to taste
- Toppings
- Vegan Bacon crumbled or chopped
- Fresh Chives or Green Onions sliced thin
- Shredded Vegan Cheddar Cheese
- Vegan Sour Cream
Instructions
- 1.Melt the vegan butter in a large soup pot on medium low heat. Add in the onions and celery and sauté for 3-5 minutes or until the onion are translucent.
- 2. Add in the potatoes, garlic and cook for 2 minutes or until the garlic is fragrant. Add in the flour and mix until everything is well coated. Cook the mixture for 1-2 minutes while stirring. Add in the broth and plant milk and mix well. Cover the pot and simmer for 25 minutes or until the potatoes are fork tender.
- 3. Using an immersion or regular blender, blend about half of the soup. Make sure to leave some potatoes unblended in order to create a creamy and balanced texture.
- 4. Add in the vegan sour cream and mix well. Allow the soup to heat through for another 10-15 minutes on low heat. Serve with additional vegan sour cream, shredded vegan cheddar, chopped vegan bacon and green onions.
Recipe, text, and photography by Devorah Bowen.
