PLANT-BASED CREAM OF POTATO SOUP

Plant-Based Cream of Potato Soup image

A simple, creamy, vegan potato soup with plant-based bacon flavoring.

Provided by Wendy

Categories Vegan Soups and Stews

Time 1h5m

Yield 4

Number Of Ingredients 15

Previous Next

Ingredients

1 tablespoon olive oil
2 slices plant-based bacon, cut into 1-inch pieces
1 cup diced onion
1 cup diced carrots
1 cup diced celery
4 tablespoons all-purpose flour, divided
2 medium potatoes, peeled and cubed
1 teaspoon dried thyme
½ teaspoon ground black pepper, or more to taste
6 cups vegetable broth
2 large bay leaves
½ cup vegan butter
1 ½ cups almond milk
1 teaspoon dried parsley
1 teaspoon dried chives, or more to taste

Steps:

Heat oil in a 6-quart Dutch oven over medium heat. Add plant-based bacon and cook until crispy, 5 to 7 minutes. Add onion, carrots, and celery and cook for 3 minutes.
Reduce heat to medium-low. Add 3 tablespoons flour and cook, stirring continuously, until lumps are dissolved. Stir in potatoes, thyme, and pepper. Add broth and bay leaves. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and cook for 25 to 30 minutes.
While the soup is cooking, melt vegan butter in a skillet over low heat. Stir in remaining 1 tablespoon flour and cook until thickened, 1 to 2 minutes. Add milk. Cook, stirring constantly, over low to medium-low heat until mixture thickens to a cream-like consistency.
When the soup has finished cooking, pour in the vegan cream and simmer for 1 to 2 minutes. Stir in parsley and chives and serve.

Nutrition Facts : Calories 461.4 calories, Carbohydrate 44.5 g, Fat 28.2 g, Fiber 6.9 g, Protein 7.2 g, SaturatedFat 6.7 g, Sodium 1066.2 mg, Sugar 11.9 g