This soup is quick (if you microwave the potatoes), good, and vegan! We all liked this, and I wish I had made more because I ran out! I let hubby have the leftovers! Next time I will double this. Try this one!
Loaded Baked Potato Soup
(Quick and Easy Vegan Comfort Food, Alicia C. Simpson)
2 medium russet potatoes, scrubbed
1 tbsp canola oil, optional
2 cups vegetable stock
1 cup plain soy milk
1/4 tsp hickory liquid smoke
1/8 tsp sea salt
1/4 tsp pepper
1/2 cup shredded vegan cheddar
1/4 cup plus 2 tbsp vegan sour cream
2 green onions, sliced, or 3 tbsp fresh chives, snipped
2 tbsp vegetarian bacon bits, optional
There are three ways to cook the potatoes: bake them, steam them, or microwave them. For all versions, scrub the skin of the potatoes to get off all the dirt.
For baked potatoes: preheat the oven to 350 degrees F. Rub 1 tbsp of canola oil over the potatoes evenly and place them on a baking sheet lined with foil. Bake for 1 hour, until a knife meets no resistance. Let them cool, then cut the potatoes into medium pieces about 1/2″ square).
For steamed potatoes: cut the potatoes into 1/2″ square pieces, place in a steamer over boiling water, and steam until tender, about 15 min.
For microwaved potatoes: microwave the whole potatoes on high for 5 minutes, turning them over at the 2 1/2 minute mark. Allow potatoes to cool, then cut potatoes into medium pieces (about 1/2″ square).
Combine the potatoes, stock, soy milk, liquid smoke, salt, and pepper in a medium stockpot and bring to a low boil. Once the mixture begins to boil, lower the heat and simmer, covered, for 5 minutes. Watch closely to make sure the soup does not boil over, stirring occasionally.
Puree one quarter to one half of the potato mixture with an emulsion blender or regular blender. Add this back to the soup. Remove soup from the heat and stir in 1/4 vegan cheese, sour cream, and one of the green onions (or 1/2 tbsp chives). Use the remaining ingredients to garnish the soup, and serve warm.