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Thursday, January 5, 2017

Easy to Make Baked Potato Soup



Photo from AllRecipes.com

I’ve been so cold this winter that I’ve been craving soup. This one came from a magazine and I love it – it’s in regular rotation at our house. I make a large batch because I love left over soup!

Baked Potato Soup
2 large baking potatoes
3 tbsp Earth Balance Spread (or butter)
6 tbsp thin sliced green onion
1 tbsp all purpose flour
¼ tsp dry dill
¼ tsp ground black pepper
4 cups plain soy milk
1 ¼ c shredded vegan non-dairy cheddar cheese, Daiya works well for this
4 slices turkey bacon cooked crisp and drained, crumble

  • Pre-heat oven to 425’F
  • Scrub potatoes, pad dry, bake 40-60 minutes until tender
  • Let potatoes cool & cut in half, scoop out insides, breaking up large pieces, discard skins
  • Melt spread in a large saucepan over medium heat
  • Add half of the green onion, cook & stir until tender
  • Stir in flour, dill, salt & pepper
  • Add all soy milk at once and cook
  • Stir for 10-15 minutes or until soup is thick & bubbly
  • Add potato pulp and 1 cup non-dairy cheese, stir until cheese melts
  • Ladle into bowls, top with remaining cheese & green onion
  • Serve with crispy bread

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