This Vegan Baked Potato and Cheese Soup is a smooth and creamy soup to have on a wintry day. I used russet potatoes, white onion, and nutritional yeast flakes as some key ingredients.
Vegan Baked Potato and Cheese Soup
2 Tablespoons of avocado oil
3 Large Russet potatoes
1/2 Cup of onion, chopped
1 Clove of garlic, minced
1/4 Cup pf gluten-free all purpose flour
1 Tablespoon of Italian seasoning, optional
2 1/2 Cups of unsweetened nondairy almond milk
1 Teaspoons of Himalayan salt
Pepper to taste
Vegan parmesan cheese
-Peel and cut the potatoes into quarters and add to a medium size pot with boiling water. Boil potatoes for 20 to 25 minutes until fork tender. You can also bake the potatoes by wrapping them in tin foil and baking them at 425F for 60 minutes. Make sure to prick several holes in them.
-Once the potatoes are done, drain water. Let them cool slightly then cut into cubes. Heat the avocado oil in a large soup pot over medium heat. Add onions and garlic and sauté, occasionally for about 5 minutes until the onions are translucent. Then add in the flour, mix until combined. While mixing, slowly add the almond milk and vegetable stock. Bring to a boil then reduce heat to simmer. Simmer for 10 minutes, stir occasionally until the soup thickens slightly. Mix in the sour cream and nutritional yeast then remove heat. Add potatoes, mashing them with a potato masher as desired. You can completely purée soup with a blender or an immersion blender. Season with Himalayan salt and pepper. Serve immediately with vegan parmesan cheese, vegan bacon, green onions, chopped fresh basil and fresh black pepper. Enjoy!