Vegan baked potato soup

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 or soft white roll.

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.