February 22, 2017

Potatoes are pretty magical, aren’t they?

You can mash ’em, fry ’em, bake ’em, scallop ’em…Hell, you can even throw ’em in a pot and make vegan loaded baked potato soup.

The weather has been pretty crazy here in California these past few months. We’ve been getting a TON of rain this year, which is pretty rare. I don’t know about you guys, but rainy days always call for soup. I was craving loaded baked potatoes the other night for dinner, but all we had were small red potatoes. They were about to go bad, so I figured I would use them to make vegan loaded baked potato soup!

This recipe is very simple and doesn’t require much time to make. Not to mention, it’s a big bowl of comfort! We hope you guys love our recipe for this vegan loaded baked potato soup. If you try it at home, take a photo and tag us on Instagram at @Eat_Figs_Not_Pigs. We absolutely love seeing your recreations of our recipes! Til next time, guys!!!

XOXO

Vegan Loaded Baked Potato Soup

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Ashley

Recipe type: Entree, Lunch

Cuisine: Vegan

Ingredients

TVP Bacon

• ¾ cup Vegetarian Chicken Broth OR 1 Not Chik'n Bouillon Cube
• 1 cup TVP (textured vegetable protein)
• ¼ cup canola oil
• 1 tablespoon vegan Worcestershire sauce
• 1 teaspoon liquid smoke

Loaded Baked Potato Soup

• 2 ½ pounds russet potatoes, diced into cubes
• ½ cup all purpose flour
• ½ yellow onion, diced
• 2 stalks celery and leafy ends, finely diced
• 4 cloves garlic, minced
• 1 - 13.5 ounce can extra thick coconut milk
• 5 cups unsweetened, unflavored almond milk
• 3 Not Chick’n bouillon cubes
• 4 tablespoons vegan butter
• ¼ cup vegan sour cream (we use Tofutti brand)
• 1 cup vegan cheddar cheese shreds, such as Daiya

Garnishes (optional)

• TVP bacon (recipe above)
• Vegan cheddar cheese shreds
• Minced green onion

Instructions

TVP Bacon

1. Place dry TVP in a large mixing bowl
2. In a small saucepan, boil vegetarian chicken broth. If you are using a bouillon cube, then boil ¾ cup water with your bouillon cube
3. Mix water into dry TVP and mix to combine
4. Add vegan Worcestershire and liquid smoke, mixing to combine
5. Set aside to rehydrate, about 10-15 minutes
6. In a pan on medium high heat, add oil
7. Once oil is hot, add TVP mixture and stir constantly until it becomes crispy and gets darker in color, much like real bacon, about 10 minutes.
8. Set aside

Loaded Baked Potato Soup

1. In a pot on medium high heat, add vegan butter
2. Once butter is melted and hot, sauté onions, celery, and leafy ends for about 3 minutes
3. Add garlic and sauté another 2 minutes
4. Add flour and mix to combine thoroughly
5. Add coconut milk and whisk, making sure there are no flour clumps
6. Add almond milk and bouillon cubes. Bring to a boil.
7. Add potatoes
8. Reduce heat to low and simmer for 20 minutes
9. Using a potato masher, mash some of the potatoes, leaving some whole
10. Add vegan shredded cheese and vegan sour cream, stirring to combine
11. Cover and simmer an additional 10 minutes
12. Season with salt and pepper to taste
13. Serve soup hot and garnish with TVP bacon, one teaspoon shredded cheese, vegan sour cream, and green onion
14. Enjoy!

Notes

1. We purchase our vegetarian chicken broth from Whole Foods. It’s the brand Imagine. If you’re not able to find vegetarian chicken broth, you can substitute vegetable broth or Not Chick’n bouillon cubes.
2. TVP - or textured vegetable protein, can be purchased from most health food stores such a Sprouts or Whole Foods. We buy the brand Bob’s Red Mill.
3. You can cook your TVP for less time or longer, it just depends on your preferred texture.

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