Baked potato soup
Got leftover baked potatoes? Try this thick and creamy baked potato soup. It’s loaded with veggie bacon pieces, chives, spring onions and vegan cream. Comforting, filling and utterly delicious.
Equipment
- Large saucepan
- Blender or handheld stick blender
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic chopped
- 1 tablespoon nutritional yeast optional
- 2 large baked potatoes roughly chopped
- 1 litre vegetable stock
- Salt and pepper
To serve
- Vegan bacon pieces
- Chopped chives
- Spring onions
- Vegan cream
Instructions
- Heat a tablespoon of olive oil in a large saucepan.
- Add your chopped onion, stir well, then cover with a lid and sweat for 10-15 minutes until the onion is soft.
- Remove the lid, turn the heat up a little and add the garlic. Stir well and cook for 1-2 minutes.
- Add a tablespoon of nutritional yeast and the two chopped up baked potatoes.
- Pour over a litre of vegetable stock and bring the pan to the boil.
- Allow to simmer for a few minutes then add some salt and pepper.
- Turn off the heat and allow to cool.
- Blend with a handheld stick blender or in a jug blender. If using a jug blender allow to cool more and take care of the steam building up.
- Once smooth return to the pan and reheat. Check for seasoning and add more salt and pepper if needed.
- Serve with veggie bacon pieces, chives, spring onions and/or some dairy free cream.
Notes
NB: nutritional information for this recipe does not include the toppings.
Nutrition
Calories: 133kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 9mgPotassium: 532mgFiber: 3gSugar: 2gVitamin A: 3IUVitamin C: 23mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!