Creamy baked potato soup, that’s made with plant-based ingredients. Serve with crusty bread for a delicious lunch. Perfect recipe for when you have a leftover baked potatoes.
This soup is great on it’s own, but even better with crusty beer bread, soft white roll or seeded crispbreads.
INGREDIENTS
baked potatoes – depending on the size you might need 2-3 potatoes. You can even replace them with regularly cooked potatoes or leftover mashed potatoes, but the baked potatos have a ritcher flavour.
1/3 cup plant based butter
1/4 cup plain (all purpose) flour gluten-free if prefered – you can use my homemade potato flour or any other flour you have. Mixing flour with plant based butter will add flavour and thickness to the soup
3 1/2 cups plant based milk eg. oat, soya milk – if you are short of plant based milk or you’d prefer to make this soup a little less rich, you can just use water or watered down plant based milk
1/2 cup plant based cheese
1/3 cup plant based sour cream or cream cheese or cream – this adds extra creamines and flavour
1/4 onion powder optional – you can use fresh onion or leave it out completely
1/4 garlic powder optional – you can use fresh garlic or leave it out completely
pinch of ground nutmeg – nutmeg adds a great flavour and goes well with the potatoes
salt and black pepper to taste
2 spring onions chopped (to garnish the bowls)
INSTRUCTIONS
Prepare your baked potatoes by removing the skin and cutting them in smaller pieces.
Using a large saucepan, first melt the plat based butter and add the flour. Using a wooden spoon mix it together and wait until the flour goes a bit golden or light brown.
Add the plant based milk and carry on whisking, making sure that the flour blends in to the milk.
Add the chopped up baked potatoes, onion and garlic powder (if using), a pinch of nutmeg, pinch of salt, pepper. Bring to the boil, stirring, but then reduce to a slow simmer and simmer for 10 minutes over very low heat.
Bring the soup to a boil, and then reduce to a slow simmer. Cook for about 10-15 minutes.
Add the plant based grated cheese and let it to melt in to the soup.
Add the plant based cream, sour cream or cream cheese.
Taste and season more with salt, pepper or nutmeg
Serve with a garnish of chopped up spring onions and crusty bread.
Vegan Baked Potato Soup
Ingredients
- 2-3 baked potatoes depending on the size
- 1/3 cup plant based butter
- 1/4 cup plain (all purpose) flour gluten-free if prefered
- 3 1/2 cups plant based milk eg. oat, soya milk
- 1/2 cup plant based cheese
- 1/3 cup plant based sour cream or cream cheese or cream
- 1/4 onion powder optional
- 1/4 garlic powder optional
- pinch of ground nutmeg
- salt and black pepper to taste
- 2 spring onions chopped (to garnish the bowls)
Instructions
- Prepare your baked potatoes by removing the skin and cutting them in smaller pieces.
- Using a large saucepan, first melt the plat based butter and add the flour. Using a wooden spoon mix it together and wait until the flour goes a bit golden or light brown.
- Add the plant based milk and carry on whisking, making sure that the flour blends in to the milk.
- Add the chopped up baked potatoes, onion and garlic powder (if using), a pinch of nutmeg, pinch of salt, pepper. Bring to the boil, stirring, but then reduce to a slow simmer and simmer for 10 minutes over very low heat.
- Bring the soup to a boil, and then reduce to a slow simmer. Cook for about 10-15 minutes.
- Add the plant based grated cheese and let it to melt in to the soup.
- Add the plant based cream, sour cream or cream cheese.
- Taste and season more with salt, pepper or nutmeg
- Serve with a garnish of chopped up spring onions and crusty bread.
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Loved the flavour of this baked potato soup, so simple to make and it feeds the whole family!
I was looking for a simple soup and this was the perfect mid week lunch! I’ve added extra bread roll croutons lightly fried in coconut butter and they tasted dellish!