Loaded Baked Potato Soup

Happy 4th Vegan Month of Food!  This is my second year participating in Vegan MoFo, and I’m really excited to be a part of it again.  I’ll be posting every day of the week, along with literally hundreds of other bloggers from all over the world!  It’s big, ya’all.

I decided to kick off MoFo with this veganized version of Loaded Baked Potato Soup.  When we lived in Chicago (in our pre-vegetarian days), Ryan and I used to love to go to the Art Institute and then grab lunch at the Bennigan’s across the street.  We always ordered our favorite baked potato soup, which sadly isn’t vegan, or even vegetarian.  Obviously it’s not something we’d order these days, but this veganized version tastes almost identical to the original.  Eating it made me realize how much I’d missed that soup!

Now, it may be vegan, but this is NOT the healthiest soup I’ve ever made.  I actually gasped when I went to measure out the flour and margarine and realized that I was basically making potato gravy.  Let’s be honest though, how awesome does potato gravy sound?!  This version is much better for you than the original, but I think I might continue to tweak the recipe so I can enjoy it without worrying about buying new jeans to fit my potato gravy butt.

I also found that the original version didn’t have enough flavor for me, so I added some Bragg Seasoning and Nutritional Yeast to up the flavor a bit.  I think that adding more vegetable broth and less non-dairy milk might help with seasoning as well.  I like this version, but adjust the seasonings to your taste.

Loaded Baked Potato Soup

4 large baking potatoes
2/3 cup Earth Balance non-hydrogenated margarine
2/3 cup unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
4 cups unsweetened almond milk
2 cups vegetable broth1/4 cup nutritional yeast
couple big pinches Bragg Sprinkle Seasoning
4 thinly sliced green onions
10 tempeh bacon strips, cooked and crumbled (or vegan bacon bits)
1/2 – 1 cup shredded non-dairy cheddar cheese (I used daiya)

Preheat the oven to 350 degrees.  Scrub the potatoes, pat them dry and wrap them in foil. Bake for 75 minutes or until tender.  Set them aside until they’re cool enough to handle, and then peel and cube them.  [I found it easiest to peel them with a sharp paring knife.]

In a large pot over medium heat, melt the margarine.  Using a whisk, stir in the flour, salt, pepper and Bragg seasoning, and whip until everything is smooth and there are no lumps of flour.  This is your roux.  Cook until the flour loses its raw taste and the roux is bubbling.

Gradually add the almond milk and vegetable broth, about 2 cups at a time.  Whip the mixture constantly to make sure you smooth out any lumps.  Bring the mixture to a boil, and cook and stir for a couple minutes or until it’s thickened.

Reduce the heat to medium-low, and add the nutritional yeast.  Once it’s incorporated into the soup, add the cubed potatoes.  Cook until the potatoes are warmed through.

To serve, top each bowl with some chopped green onions, shredded non-dairy cheese and crumbled vegan bacon (or bacon bits), and season to taste.

Be Sociable, Share!

Twitter Digg Delicious Stumbleupon Technorati Facebook

26 Responses to “Loaded Baked Potato Soup”

  1. Wow…that looks delicious beyond belief. Now that it’s getting chilly in the evenings in LA, I need to put this in my queue.

  2. I love baked potato soup, yours looks perfect! Happy MoFo!

  3. Healthy Smealthy! It looks fantastic! Great job veganizing a yummy memory! :D

  4. I also lived in Chicago and I’m all to familiar with the delicious, albeit crazy unhealthy, comfort food fare the City has to offer. I’m a huge fan of baked potato soup and I can’t wait to try your healthier vegan version :)

  5. This looks like just the thing for a cold day!

  6. Way to start it out!

  7. Mmmm.. loaded baked potato soup is a wonderful kick off!

  8. This looks great! Thanks for the recipe!

  9. I have to be honest and say that I’ll probably be using the phrase “Potato Gravy Butt” in the future.

    Looks and sounds delicious!

    Happy World Vegan Day & MoFo’ing!

  10. girl, a spoonful of stuffin’ on top of this would be sooooo good! yomp.

    xo
    kittee

  11. Thanks, everyone!

    Natalie – please use that phrase! I definitely will :)

    Kittee – stuffing on top? Holy guacamole, that sounds good!

  12. YUUUUMMM! I can not wait to try this one.

  13. Lifesaver! It’s cold out and my son just asked me to make potato soup. Old recipe = not at all vegan. New recipe here = so totally vegan.

    Thanks! It looks delicious!

  14. mmm! I just now finished making it and it is SO yummy! I didn’t have unsweetened almond milk but it surprisingly turned out with the sweetened kind! At least it wasn’t vanilla flavored! lol I also didn’t have Braggs so I used a mixture of Italian seasoning, dried chives, dill, and rosemary. Delicious! Thanks again for the recipe! :)

  15. Hi, Stephanie! Hope you and your son like the recipe!

  16. That soups look perfect! When the weather cools down again, I know what is on my menu. Thanks.

  17. It was spectacular. I used unsweetened rice milk (only had chocolate almond milk) and used herbes de provence instead of Bragg’s. Still turned out awesome! Thanks again.

  18. I’ve been making a similar recipe for years, and it is totally one of my biggest guilty pleasures! I only use about 1 Tbs each of flour and Earth Balance for a similar amount of potatoes. Instead, I just blend up a bit of the potatoes, which thickens the soup nicely! Give it a try, I’m sure you (and your butt) will like it. :)

  19. Thanks, Jen! I’ll definitely try that next time I make this.

  20. I used to make a very fattening version of baked potato soup before we were vegan. I have to tell you, this is BETTER!! Baked Potato Soup has always been one of my daughter’s favorite meals and she even likes your vegan version better than Granny’s!! Thank you. This is going into our fav. vegan dishes recipe book!!

  21. Did anyone boil the potato instead of baking it? Or is the slower bakings of the potato needed?

  22. Hi, Dee! I’m sure you could boil the potatoes for this. The texture might not be as fluffy as baked potatoes, but I imagine it wouldn’t matter too much.

Trackbacks/Pingbacks

  1. White Bean Boursin | C'est La Vegan - 30. Nov, 2010

    [...] cheese, maybe because I started last year’s MoFo with cheese, and this year’s with a cheesy soup.  Whatever the reason, ending with this one seemed appropriate.  And since the holiday season is [...]

  2. So what DO you eat?! | That Feisty Vegan - 10. May, 2011

    [...] right, of course. This lifestyle is painfully restrictive. I’m reduced to eating things like this and this and this. Burgers and chili and cupcakes. Ice cream, bagels with cream cheese, and Pad [...]

  3. Recipe – Vegan Baked Potato Soup | - 15. Oct, 2011

    [...] came across a tasty-looking vegan baked potato soup on the C’est La Vegan site (http://www.cestlavegan.com/2010/11/loaded-baked-potato-soup). I made a few changes and the result was pretty darned tasty. Like tasty enough for my wife to [...]

  4. Baked Potato Soup – Tracy Carolyn - 21. Dec, 2011

    [...] Source: C’est La Vegan [...]