Loaded Baked Potato Soup
Author: 
Recipe type: Vegan
Cook time: 
Total time: 
Serves: 4 to 6 servings
 
This Loaded Baked Potato Soup is everything you know and love about loaded baked potatoes, in soup form!
Ingredients
Tofu Bacon:
  • • 1 (14-ounce) package extra-firm tofu
  • • 1⁄4 cup vegetable oil
  • • 2 tablespoon low-sodium soy sauce
  • • 2 tablespoon maple syrup
  • • 2 teaspoons liquid smoke
  • • 1 teaspoon kosher salt
Soup:
  • • 4 tablespoons vegan butter
  • • 1 yellow onion, roughly hopped
  • • 6 cloves garlic, minced
  • • ¼ cup all-purpose flour
  • • 6 cup unsweetened and unflavored non-dairy milk
  • • 6 teaspoons vegetable bouillon paste
  • • 1 teaspoon salt, plus more to taste
  • • 1 teaspoon fresh cracked black pepper, plus more to taste
  • • 2 ½ pounds russet potatoes, peeled and chopped into 1-nch pieces (about 3-4 potatoes)
  • • 1 cup vegan cheddar shreds, plus more for garnish
  • • ½ cup vegan sour cream, plus more for garnish
  • • Vegan bacon bits, for garnish
  • • Thinly sliced green onion, for garnish
Instructions
  1. For the tofu bacon pieces, preheat the oven to 375°F.
  2. Using your hands, crumble the tofu into small pieces in a bowl. Add the vegetable oil, soy sauce, maple syrup, liquid smoke, and kosher salt and toss gently to combine, ensuring the tofu is coated. Place the tofu on a lined baking sheet and bake until crispy, 30 to 40 minutes, stirring the tofu every 10 minutes or so. Remove from the oven and let it cool at room temperature. Store in the refrigerator, covered, up to 7 days.
  3. For the soup, heat the butter in a large pot or Dutch Oven over medium heat. Once the butter is melted, add the onions and garlic and sauté, stirring frequently, until the onions are translucent and the garlic is fragrant, 5 to 6 minutes. Stir in the flour and continue to cook, while stirring, another 1 to 2 minutes.
  4. Slowly whisk in the non-dairy milk with the bouillon paste until thoroughly combined and there are no clumps. Add the potatoes and increase the heat to medium-high. Once at a light boil, reduce the heat to low. Cover and simmer until the potatoes are fork tender, 18 to 20 minutes.
  5. Stir in the vegan cheese shreds and sour cream and stir until the cheese has melted through. Taste and adjust seasonings if necessary.
  6. Serve immediately with more vegan cheese, tofu bacon, a dollop of vegan sour cream, and green onion, and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/loaded-baked-potato-soup/