Baked Potato Soup

4.3 (2 reviews)

2 large baking potatoes
3 Tbsp. margarine
1 cup finely diced white onion
2 Tbsp. flour
4 cups un-chicken or vegetable stock
2 cups water
4 Tbsp. cornstarch
1 1/2 cups instant mashed potatoes
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. basil
1/8 tsp. thyme
1 cup liquid nondairy creamer or soy milk
Bacos (optional)
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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind