Baked Potato Soup

Posted by in Cooking, Lunch/Dinner, Soup | 0 comments

 

DSC_1078

 

 

 

Hello & Happy Wednesday!!

 

 

 

 

 

I’ll be honest, it totally feels like Tuesday after the holiday weekend. 

 

 

 

Also, I was mentally game for the wonderful fall weather that in the NYC is here and gone in the blink of an eye.. and its ironically been hitting the 90’s during the day.. (no bueno)

 

 

Since like me you could already be longing for the cold weather as summer comes to a close.. 

 

 

 


 

Sharing this amazing effortless recipe for vegan Jalapeño Baked Potato Soup was a no brainer!

 


 

 

 

 

 

If you love a spicy vegan spin on the classic Baked Potato Soup, this will forever be a staple in your kitchen!

 

 

 

 

 

DSC_1060

 

 

What’s great about this recipe.. 

 

Its filling, but lighter with no heavy cream and sat fat!

Offers a blend of flavor

Salty 

Cheesy

Easy

Affordable

Can be made in bulk

Spicy! but cool with tofu sour cream

 

 

 

 

 

 

DSC_1063

 

 

 

 

 

DSC_10775-661x1024

 

 

 

 

DSC_1069-757x1024

 

 

 

 

DSC_1041

 

 

 

 

DSC_1080 (1)

 

 

 

 

 

DSC_1054

 

 

 

 

 

Jalapeño Bacon Baked Potato Soup
Yields 4
Write a review
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 2-3 slices of faux bacon
  2. 2 Tbsp olive oil or if you have Vegan Magic faux bacon oil
  3. 1 yellow or white onion, minced
  4. 2 cloves garlic, minced
  5. 2 Tbsp all-purpose flour
  6. 4 cups vegetable broth
  7. 6 medium russet potatoes, peeled and cut into ½ inch pieces (additional for garnish)
  8. 2 cups vegan cheddar cheese and additional for garnish
  9. 2 jalapeños minced
  10. Salt & pepper to taste
  11. 3 scallions, chopped
  12. 1 cup of Follow Your Heart tofu sour cream - additional for garnish
  13. 4 tbsp nutritional yeast
  14. 2 tsp chili powder
  15. 2 tsp cumin
  16. 2 chilis in adobo sauce minced
Instructions
  1. Wash and peel potatoes and place in a large pot of boiling water for 15-20 minutes until fork tender.
  2. In a skillet, cook the onion, garlic, cumin, chili powder and chilis in adobo sauce in olive oil (or bacon magic) until onions are softened and lightly browned. Add
  3. Whisk in flour and cook for 1 minute.
  4. Slowly whisk in 1 cup of vegetable broth. Add the potatoes and mixture to a blender and puree until smooth. Add to a large pot with the remaining broth, nutritional yeast, cheddar cheese and diced jalapeño. Add 1 cup of tofu sour cream. Cook on medium heat for 30-45 minutes. (Add more vegetable broth to obtain the right consistency if soup thickens too much)
  5. Heat faux bacon and diced potatoes w/skins coated in olive oil, seasoned salt and nutritional yeast in the oven on 375 for 10-15 minutes or until crispy. Once soup is ready top with spices, bacon bits, spiced potatoes, vegan cheese, sour cream and scallion.
Notes
  1. For additional spice and Siracha or more chilis in adobo sauce
  2. For more flavor top with fresh avocado, because.. well why not lol.
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

like11212111 Untitled6111

 

 

 

 

 

 

 

I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

 

Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

*Full discount code provided post email confirmation!

Leave a Comment

Your email address will not be published. Required fields are marked *