Loaded Potato Soup with Bacon
Published by Vegan Heritage Press, LLC
Editor's Note: Cream of potato soup is the perfect comforting dish to make any time of the year, but especially in fall and winter. This recipe for Loaded Potato Soup with Bacon is unique becuase it is entirely plant-based and dairy-free! The potato soup gets its creaminess from almond milk instead of dairy milk, and the finished product is topped with vegan Cheddar cheese and vegan sour cream. Even if you aren't a vegetarian or vegan, you are sure to enjoy this rich and flavorful Loaded Potato Soup.
This potato soup is hearty, comforting, super easy to make, and loaded with all your favorite potato bar fixings. Eat it when there’s a chill in the air, and you’ll feel warm and cozy.
Make Ahead RecipeYes
One Pot MealYes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 russet potatoes (2 pounds), peeled and cut into 3/4-inch dice
- 2 cups vegetable broth
- 2 cups plain unsweetened almond or soy milk
- 1 teaspoon dried rosemary
- Salt and ground black pepper, to taste
- Vegan sour cream
- Fresh chives, chopped
- Vegan shredded cheddar cheese
- Cooked chopped vegan bacon or Baconish Bits
Heat the oil in a large pot over medium-high heat. Add the onion and garlic and sauté for 5 minutes, or until softened. Add the potatoes, broth, almond or soy milk, and rosemary. Bring the soup to a boil, then reduce to a simmer and cook for about 30 minutes, or until the potatoes are easily pierced with a fork.
Use an immersion blender to puree the soup to the desired consistency. It doesn’t have to be completely smooth; personally, I like to leave a few chunks of potato for texture. If you don’t have an immersion blender, you can ladle about half of the soup into a regular blender to puree, then transfer it back to the pot. Season with salt and pepper to taste.
To serve, divide the soup evenly into four bowls. Add a dollop of vegan sour cream and a sprinkle of fresh chives, vegan cheddar, and bacon to each serving.
Copyright 2016 by Leinana Two Moons