Baked potato soup recipe

Recipe for baked potato soup in our easy vegetarian recipes collection.

Recipe ingredients

• 2 large baking potatoes
• 3 tablespoons margarine
• 1 large white onion, finely diced
• 2 tablespoons flour
• 4 cups vegetable or vegetarian chicken-flavored stock
• 2 cups water
• 4 tablespoons cornstarch
• 1 1/2 cups instant mashed potatoes
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon basil
• 1/8 teaspoon thyme
• 1 cup liquid nondairy creamer or plain soy or rice milk
• Fake bacon bits, shredded soy cheese, and chopped green onions

How to make baked potato soup

• Bake the potatoes at 400 degrees F for 1 hour. Allow to cool.
• Melt the margarine in a large saucepan and saute the onion until translucent.
• Add the flour and stir to make a roux.
• Add the stock, water, cornstarch, instant mashed potatoes, and spices and bring to a boil.
• Reduce the heat and simmer for 5 minutes.
• Cut the cooled potatoes in half and scoop out the contents. Discard the skins.
• Chop the potatoes into bite-size chunks and add them, along with the soy or rice milk or nondairy creamer, to the saucepan.
• Bring to a boil, then reduce the heat and simmer for 15 minutes, until thickened.
• Spoon the soup into bowls and garnish with fake bacon bits, soy cheese, and green onions, if desired.

• Baked sweet potatoes
• Balmoral pie
• Banana ice lollies
• Banana muffins
• Banana rice pudding
• Banana shake
• Banana and nut muffins
• Barbequed tempeh
• Basic baked potatoes
• Basic potato soup
• Basic tomato sauce for pasta
• Basil dressing
• Bean curd dip

• Asparagus with eggs
• Aubergine curry
• Autumn glory
• Avocado souffle omelette
• Azuki bean burgers
• Babaganoush
• Baked apples and chestnut puree
• Baked Brie wrapped in pastry
• Baked cauliflower
• Baked eggs with creamy leeks
• Baked french fries
• Baked leeks with cheese and yogurt
• Baked noodles with spinach and yogurt

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