LOADED BAKED POTATO SOUP
Vegan and gluten-free
Requires stick blender or substitute by adding ingredients to regular blender
- 4 cups of red potatoes
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- ½ onion, finely chopped
- 1 clove garlic, minced
- 4-5 slices of tempeh bacon
- ¼ tsp salt
- 3 cups vegetable broth
- ⅓ cup coconut cream
- ¼ cup shredded vegan cheddar
Directions:
- Preheat oven to 400F.
- Lay red potatoes on greased baking pan.
- Sprinkle with olive oil, salt, and pepper. Bake for 40 minutes or until potatoes are tender when poked with a fork.
- Remove from oven. Reserve ¼ cup of potatoes and mash with fork if you want chunky texture.
- In a large pot, heat 1 tablespoon olive oil over med-high heat. Add the chopped onion, minced garlic, and chopped tempeh bacon. Cook until onion is translucent and tempeh is golden-brown. Add vegetable broth, cooked potatoes with skin, coconut milk, cheese, and salt. Puree with stick blender until the soup is smooth.
- Add reserved cup of potatoes. Mix and serve with drizzle of olive oil and a bit of vegan cheese.
