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Creamy Baked Potato Soup

March 5, 2013 by epicureanvegan

Creamy Baked Potato Soup -- Epicurean Vegan

I saw this recipe on Lunch Box Bunch and it looked delicious. Potatoes are a staple around our house and with these snowy days, it foot the bill nicely. I made some changes to it so this is an adaptation of the original. Absolutely delicious and full of flavor—a keeper for sure. It was very simple to throw together as well and dinner was ready in less than an hour. Makes about 7-8 cups.

INGREDIENTS:
Soup:
1/2 C almonds, blanched (boil in water for 1-2 minutes, drain, rinse and remove and discard skins)
3 C vegetable broth
2-3 large (4 C) russet potatoes, peeled and diced
1/3 C nutritional yeast
1/4 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
2-3 dashes cayenne
Fresh chives, chopped
Garnish:
2 russet potatoes (2 C), diced peeling them is optional
1/2 C nutritional yeast
2-3 Tbs olive oil + 1 Tbs for sauteing
Salt and pepper, to taste
1/2 C onion, chopped
5-6 slices veggie bacon
4 green onions (white and green parts), sliced


DIRECTIONS:
Begin by making the garnish. Preheat oven to 400. In a medium bowl, combine the potatoes, nutritional yeast, olive oil, salt, and pepper.

Creamy Baked Potato Soup -- Epicurean Vegan

Layer the potatoes on a greased baking sheet. Roast for 20-25 minutes, but check often. Roast until tender. Remove from oven and set aside.

Creamy Baked Potato Soup -- Epicurean Vegan

Meanwhile, boil the four cups of potatoes until tender. And while those cook . . . saute the onions and veggie bacon in 1 tablespoon of olive oil. Set aside along with the green onions.

DSC07400

Using a blender or food processor, grind the almonds. Add the nutritional yeast, broth, pepper, salt, garlic, and cayenne. Once the potatoes are done, drain and add them to the blender. Puree 1-2 minutes, or until completely smooth. (You can add the broth little by little in case you want it thicker). Transfer back to pan (that you used to boil the potatoes in) and heat over low to medium heat; stir often until heated through. Top each serving with some potatoes, veg bacon/onion mix and green onions. (Some chopped chives would also be great.) Enjoy!

Creamy Baked Potato Soup
 
Print
I saw this recipe on Lunch Box Bunch and it looked delicious. Potatoes are a staple around our house and with these snowy days, it foot the bill nicely. I made some changes to it so this is an adaptation of the original. Absolutely delicious and full of flavor---a keeper for sure. It was very simple to throw together as well and dinner was ready in less than an hour. Makes about 7-8 cups.
Author: Epicurean Vegan
Ingredients
  • Soup:
  • ½ C almonds, blanched (boil in water for 1-2 minutes, drain, rinse and remove and discard skins)
  • 3 C vegetable broth
  • 2-3 large (4 C) russet potatoes, peeled and diced
  • ⅓ C nutritional yeast
  • ¼ tsp black pepper
  • 1 tsp salt
  • ½ tsp garlic powder
  • 2-3 dashes cayenne
  • Fresh chives, chopped
  • Garnish:
  • 2 russet potatoes (2 C), diced peeling them is optional
  • ½ C nutritional yeast
  • 2-3 Tbs olive oil + 1 Tbs for sauteing
  • Salt and pepper, to taste
  • ½ C onion, chopped
  • 5-6 slices veggie bacon
  • 4 green onions (white and green parts), sliced
Directions
  1. Begin by making the garnish. Preheat oven to 400.
  2. In a medium bowl, combine the potatoes, nutritional yeast, olive oil, salt, and pepper.
  3. Layer the potatoes on a greased baking sheet. Roast for 20-25 minutes, but check often. Roast until tender. Remove from oven and set aside.
  4. Meanwhile, boil the four cups of potatoes until tender. And while those cook . . . saute the onions and veggie bacon in 1 tablespoon of olive oil. Set aside along with the green onions.
  5. Using a blender or food processor, grind the almonds. Add the nutritional yeast, broth, pepper, salt, garlic, and cayenne.
  6. Once the potatoes are done, drain and add them to the blender. Puree 1-2 minutes, or until completely smooth. (You can add the broth little by little in case you want it thicker). Transfer back to pan (that you used to boil the potatoes in) and heat over low to medium heat; stir often until heated through.
  7. Top each serving with some potatoes, veg bacon/onion mix and green onions. (Some chopped chives would also be great.) Enjoy!
3.4.3177

 

Filed Under: Soups Tagged With: baked potato soup, creamy potato soup, easy, hearty soup, potato soup, potatoes, pureed soup, Vegan

Potato-Leek Chowder

December 11, 2012 by epicureanvegan

Potato-Leek Chowder -- Epicurean VeganI’m finally back and I bring with me a satisfying, flavorful soup that is perfect for a winter’s night in. It’s quite easy to make, particularly if you have an immersion blender (which I don’t, but I suspect I may find one under the tree come Christmas 😉 )

INGREDIENTS:
5 medium russet potatoes, peeled and cut into 1″ dice
2 large leeks (mostly white parts with a little of the green parts), chopped
4 C veggie broth (I really like Better than Bouillon)
3 Tbs Earth Balance
2 cloves garlic, crushed or minced
6 Tbs nutritional yeast
1 C almond milk
2 tsp shallot salt
1 tsp celery salt
2 dashes black pepper
2 dashes white pepper
Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream

DIRECTIONS:
In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.

DSC07046

Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don’t want real mushy potatoes. I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender slowly add the milk and nutritional yeast as you blend the soup. Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!

Potato-Leek Chowder
 
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Author: Epicurean Vegan
Serves: 4
Ingredients
  • 5 medium russet potatoes, peeled and cut into 1" dice
  • 2 large leeks (mostly white parts with a little of the green parts), chopped
  • 4 C veggie broth (I really like Better than Bouillon)
  • 3 Tbs Earth Balance
  • 2 cloves garlic, crushed or minced
  • 6 Tbs nutritional yeast
  • 1 C almond milk
  • 2 tsp shallot salt
  • 1 tsp celery salt
  • 2 dashes black pepper
  • 2 dashes white pepper
  • Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream
Directions
  1. In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.
  2. Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don't want real mushy potatoes.
  3. I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender slowly add the milk and nutritional yeast as you blend the soup.
  4. Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!
3.3.3077

 

Filed Under: Dinners, Soups Tagged With: Better than Bouillon, easy, fast and easy, leeks, potato chowder, potato soup, potatoes, Vegan, vegan chowder

Pesto-Potato Soup

October 9, 2012 by epicureanvegan

Pesto-Potato Soup -- Epicurean VeganI told you I’d find a way to use the pesto—or at least some of it. This soup, from Crash Test Vegetarian has become a mainstay around here. I’ve made small changes during the half a dozen times I’ve made it and I have to say, adding the pesto is probably my favorite variation. It reminds me of the Pesto-Potato Bread that is so delicious. Served with bread or croutons, this is a fabulous fall dinner.

INGREDIENTS:
4-5 C potatoes, peeled and diced
2 C celery, sliced
1 C onion, diced
4 tsp Better than Bouillon vegetable base
4 Tbs Earth Balance margarine
6 Tbs flour
2 C almond milk
2 Tbs basil pesto
Salt and pepper, to taste
Vegan cheddar shreds, optional

DIRECTIONS:
In a large soup pot, whisk together the bouillon base with 6 cups of water. Add the celery and onions and bring to a boil. Stir in the potatoes and simmer 15-20 minutes, or until the potatoes become tender. You should have just enough water to cover the potatoes and veggies, so if it’s too watery, you’ll want to drain some of the liquid. In a medium saucepan, melt the Earth Balance, slowly whisk in the flour; blend well. You’ll end up with a paste. Blend in the pesto. Little by little, add the almond milk and whisk thoroughly. Cook over medium/high heat and stir constantly until thickened, about 5 minutes. Pour into the soup and bring to a boil; cook 2 minutes until soup is thickened. Season with salt and pepper. Enjoy!

Pesto-Potato Soup -- Epicurean Vegan

Pesto-Potato Soup
 
Print
I told you I'd find a way to use the pesto---or at least some of it. This soup, from Crash Test Vegetarian has become a mainstay around here. I've made small changes during the half a dozen times I've made it and I have to say, adding the pesto is probably my favorite variation. It reminds me of the Pesto-Potato Bread that is so delicious. Served with bread or croutons, this is a fabulous fall dinner.
Author: Epicurean Vegan
Ingredients
  • 4-5 C potatoes, peeled and diced
  • 2 C celery, sliced
  • 1 C onion, diced
  • 4 tsp Better than Bouillon vegetable base
  • 4 Tbs Earth Balance margarine
  • 6 Tbs flour
  • 2 C almond milk
  • 2 Tbs basil pesto
  • Salt and pepper, to taste
  • Vegan cheddar shreds, optional
Directions
  1. In a large soup pot, whisk together the bouillon base with 6 cups of water.
  2. Add the celery and onions and bring to a boil.
  3. Stir in the potatoes and simmer 15-20 minutes, or until the potatoes become tender. You should have just enough water to cover the potatoes and veggies, so if it's too watery, you'll want to drain some of the liquid.
  4. In a medium saucepan, melt the Earth Balance, slowly whisk in the flour; blend well. You'll end up with a paste. Blend in the pesto. Little by little, add the almond milk and whisk thoroughly. Cook over medium/high heat and stir constantly until thickened, about 5 minutes.
  5. Pour into the soup and bring to a boil; cook 2 minutes until soup is thickened. Season with salt and pepper. Enjoy!
3.4.3177

 

 

Filed Under: Soups Tagged With: celery, chowder, Crash Test Vegetarian, easy, Hearty, pesto, potato, potato chowder, potato soup, Vegan

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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