Description
This vegan baked potato soup is just as rich and creamy as a dairy-based soup, but with no milk or cream required! If you’re craving potato soup, this is the perfect recipe!
Ingredients
Scale
- 1 medium onion, peeled and diced
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 3 tablespoons flour
- 2 cups vegetable broth or “no-chicken” broth
- 2 medium potatoes, washed and diced (you don’t have to peel them but you can)
- 1 cup soymilk (or almond milk)
- 1/3 cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon parsley
- 4 drops liquid smoke
- Diced green onions (optional)
Instructions
- Cook the onion in the olive oil for 5-6 minutes over medium heat until soft, then season with the garlic salt.
- Add in the flour and broth and stir until well combined.
- Add in the potato and bring to a boil. Stir frequently. Simmer for 20-25 minutes until the potato is soft.
- Add in the soymilk, nutritional yeast, and seasonings/liquid smoke.
- Transfer to a blender or use an immersion blender to blend until smooth, then serve.
- Serve with green onions and add salt and pepper to taste
Notes
The key to this soup are the nutritional yeast and the liquid smoke. The nutritional yeast gives it a cheesy flavor, and the liquid smoke provides the type of flavor you’d get from bacon.