Loaded Baked Potato Soup

Creamy Loaded Baked Potato Soup with Rice Paper Bacon and Green Onions

Feeds 4

Ingredients

2 cups medium/large dice potatoes

2 cups broccoli

1/2 cup diced yellow onion

1/2 cup medium diced carrot

2 cans of coconut milk, 13.5 fl oz

4 cups veg stock

3 tbsp vegan butter - for the roux

1/4 cup flour - for the roux

3 tbsp lemon juice

2 tbsp soy sauce

1/2 tbsp sea salt

1 tsp black pepper

1/4 cup nutritional yeast

3 tbsp chopped garlic

Garnish

1/4 cup chopped green onions

Rice Paper Bacon - See Recipe

Vegan Cheese - I used Miyoko’s Creamery Cheese

Step 1

In a big pot, sauté and brown your potatoes till golden brown. Then add your diced onion and carrot and sauté in oil with your potatoes till everything gets nice and golden. Lastly season everything with soy sauce and add in your chopped garlic.

Step 2

Turn your heat onto a medium/low and add in your butter and flour allowing your roux to form with the browned veggies. Allow the roux to cook for about 5 min on low, stirring be sure not to burn it.

Step 3

Pour in your veg stock. I like to warm it up before hand and pour it in using a large measuring cup. Whisk your roux into the veg stock to avoid any clumps of flour forming. Allow to cook for about 5 min or so.

Step 4

Bring your heat to a medium/high and add in your 2 cans of coconut milk, whisking it in allowing everything to combine. Now to add the broccoli and seasonings. Add in your lemon juice, salt, black pepper, and nutritional yeast.

Step 5

Now to garnish. I love to make some rice paper bacon while everything is working and simmering as it comes together and bakes pretty quickly. If you would like to make some rice paper bacon to accompany this recipe or any others you can check it out as it is posted with my other recipes. You can also garnish with your favorite vegan cheese or chopped green onions.