To kick off National Soup Month, I’ve decided to whip up a batch of creamy potato soup, a recipe that has been on my “to make” list for a long, long time. I started with a recipe for a baked potato soup, but I decided to leave off many of the optional ingredients in favor of a simpler soup.
The soup is thick, creamy, and rich because of the margarine and soy creamer. The recipe calls for a combination of instant potatoes and fresh baked potatoes, but I suspect you’ll be just fine if you use only fresh ingredients.
Potato soup is just one of many soup recipes to come this month, so stay tuned. Enjoy!
Baked Potato Soup
2 large baking potatoes
3 Tbsp. margarine
1 cup finely diced white onion
2 Tbsp. flour
4 cups vegetable stock
2 cups water
4 Tbsp. cornstarch
1 1/2 cups instant mashed potatoes
1 tsp. salt
3/4 tsp. pepper
1/8 tsp. thyme
1 cup liquid nondairy creamer or soy milk
2 green onions, diced (optional)
1/3 cup shredded vegan cheddar cheese (optional)
- Bake the potatoes at 400°F for 1 hour. Allow to cool.
- Melt the margarine in a large saucepan and sauté the onion until lightly browned. Add the flour and stir to make a roux. Add the stock, water, cornstarch, instant mashed potatoes, and spices and bring to a boil. Reduce the heat and simmer for 5 minutes.
- Cut the cooled potatoes in half lengthwise and scoop out the contents. Discard the skins. Chop the potatoes into bite-size chunks, and add, along with the nondairy creamer, to the saucepan. Bring to a boil, then reduce the heat and simmer for another 15 minutes, until thickened.
- Spoon the soup into bowls and top with the Bacos, chopped green onions, and vegan cheese.
Makes 4 servings