Vegan Baked Potato Soup
The most delicious, comforting soup!
4
Equipment
- Large Pan
Ingredients
- 500 g Potato - baked and then diced
- 200 g Onion - diced
- 3 cloves Garlic - peeled, finely minced
- 1 stick Celery - finely chopped
- 2 tbsp Vegetable oil
- 2 tbsp Plain flour - (you can use Gluten-Free)
- 1½ litre Vegetable Stock
- 80 g Instant mashed potato - dried weight from the packet
- Salt and pepper to taste
- 1 tsp Thyme - fresh
- 240 ml Double cream - vegan
- Fixings for the top: spring onions, tempeh crumbles, some vegan sour cream
Instructions
- Bake your potatoes. Dice and put to one side.
- Gently heat the oil in a large saucepan. Add the onion, celery and garlic and sauté until soft and translucent.
- Stir in the flour and mix until a roux has formed. Cook gently for a couple of minutes, to get rid of the floury taste.
- Add the stock, thyme and instant mashed potato and simmer for 10minutes, until thick and creamy.
- Carefully stir in the diced baked potato and season to taste. Simmer for another couple of minutes.
- Remove from the heat and stir in the thick cream. Taste once more for seasoning and serve, topped with your favourite baked potato fixins!
Notes
You can bake the potatoes the day before you want to make the soup.
Don't be afraid to bake the potatoes until they have a rich dark crispy skin, this adds much of the flavor to the soup.
Make sure to cool the baked potatoes before cutting as they will hold their shape better when cold.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.