VEGETARIAN CREAM OF POTATO SOUP

Vegetarian Cream of Potato Soup image

I came up with this vegetarian recipe because I wanted a cream of potato soup that was easy and homemade. I looked online at recipes, took the basic amounts for the water, milk, and the flour, toyed with those, and got this. Easy, simple, fast, and amazing.

Provided by GlaedrLeo

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 20

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Ingredients

4 vegetarian bacon strips (such as Morningstar®)
3 potatoes, cubed
1 ½ cups water
1 ⅓ cups milk, divided
½ cup heavy cream
1 cube vegetable bouillon
¼ cup diced celery
¼ cup diced carrot
2 tablespoons dried parsley
2 tablespoons Worcestershire sauce
1 tablespoon ground thyme
2 teaspoons garlic powder
1 teaspoon dry mustard
1 teaspoon salt
1 dash red wine
ground black pepper to taste
2 ½ tablespoons salted butter
2 ½ tablespoons olive oil
1 medium onion, chopped
4 tablespoons all-purpose flour

Steps:

Heat a nonstick skillet over medium heat. Place vegetarian bacon strips in the skillet without overlapping. Cook over medium-low heat, turning occasionally, until crisp, 8 to 10 minutes. Let sit until cool enough to handle, then dice and set aside.
Combine potatoes, water, 1 cup milk, cream, and vegetable bouillon in a pot. Bring to a simmering boil. Add cooked "bacon," celery, and carrot. Stir in parsley, Worcestershire, thyme, garlic powder, dry mustard, salt, red wine, and pepper.
Heat butter and oil in a skillet over medium heat. Cook and stir onion in the pan until golden, 7 to 10 minutes. Stir in flour and mix well. Stir in remaining 1/3 cup milk slowly until well mixed. Pour into potato mixture and stir well.
Cook until soup is thick and potatoes are tender, 15 to 20 minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 31.5 g, Cholesterol 44.2 mg, Fat 20.8 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 9.3 g, Sodium 601.9 mg, Sugar 5.5 g