Creamy Vegan Baked Potato Soup
Serves 625 mins prep70 mins cook
This soup is everything you love about baked potatoes in soup form! Perfectly seasoned diced potatoes floating in a creamy mixture made using vegan chicken broth and almond milk, then topped with all of your favorite baked potato toppings.
0 servings
What you need
Instructions
Instructions Roasted Garlic Preheat oven to 400° Peel the outer layer of fresh garlic and cut off the top portion, exposing the garlic bulbs. Place in the center of a sheet of foil and drizzle with olive oil. Wrap the garlic tightly in the foil and place in an oven safe dish. Bake for 30-40 minutes. Once finished, remove from the oven and open the foil to release the heat. When the garlic has cooled, squeeze the roasted garlic out of the skin and into a small dish. Mash until it looks like a paste. Soup In a large pot, add the vegan butter and allow it to melt. Add the mashed garlic and stir. Gradually add in the flour and whisk to combine. Add in the milk and vegan chicken broth. Continue whisking until smooth. Carefully add in the diced potatoes and all seasonings. Cover with a lid and bring to a boil. Once boiling, reduce the temperature to a low-medium heat and allow the soup to cook for 20-25 minutes, stirring occasionally. Once the potatoes are fork tender and soft, serve with your favorite toppings. Enjoy!View original recipe