Baked Potato Soup (Vegan)
Creamy baked potato soup, that's made with plant based and gluten free ingredients. Serve with a homemade bread for a delicious lunch. Great to make with leftover baked potatoes. Keeps and freezes well.
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.
Notes
The nutritional value is per serving portion and the recipe serves 4 people with generous portions.
Nutrition
Calories: 478kcalCarbohydrates: 47gProtein: 9gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 27mgSodium: 432mgPotassium: 764mgFiber: 4gSugar: 18gVitamin A: 1468IUVitamin C: 7mgCalcium: 363mgIron: 3mg
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