Who doesn’t love a thick, warm and comforting soup? This soup is definitely all of those things. This was a soup that we ate before we changed our lifestyle, and we couldn’t wait to veganize it. And veganize it we did! And make it gluten free to boot! (gotta feed Lil Sis) This soup is great the day you make it, but it also makes killer leftovers. In fact, I’ve eaten it everyday this week, and I’m not sick of it yet! I hope you’ll give this one a try. It’s delicious!
Idaho Loaded Baked Potato Soup
1 stick earth balance
1/2 cup gluten free all-purpose flour (we like Better Batter)
2 cups almond milk
4 cups boiling water + 1 1/2 T Better than Bouillon
1 large carrot, diced
2 stalks celery, diced
1 yellow onion, diced
4 large baking potatoes, baked and cut into cubes
4 scallions, sliced
1 cup shredded vegan cheese (we used teese cheddar)
1 cup vegan sour cream
Salt and pepper, to taste
In a large stock pot, melt the butter. Add onion, carrot and celery and saute until onions are translucent. Stir in flour and stir until smooth. Gradually add milk and water mixed with bouillon and stir constantly until thickened and incorporated. Add potatoes and scallions and bring to a boil; stirring often. Reduce heat and simmer for 10 minutes. Add cheese and sour cream and stir until cheese is melted. Season with salt and pepper. Serve immediately.
This is perfectly delicious served as is, but it’s also great with vegan “bacon” bits and a splash or two of hot sauce.