Vegan Baked Potato Soup

 

Parents learned years ago to add cheese to everything to make kids like vegetables. So I feel that’s how the birth of baked potato soup came about. It’s almost like a potato au gratin soup. Needless to say, this is a soup that a vegan person doesn’t have to give up on, rather the vegan version is pretty easy and just as good! I hope you enjoy this vegan version!

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients
————————————
2 tbsp olive oil
1 onion
3 garlic cloves
7-8 medium potatoes
5 cups of veggie broth
2 cups of oat milk
2 tbsp vegan butter
½ cup vegan yogurt
1 tsp black pepper
2 tsp salt
6-8 oz vegan cheddar cheese
¼ cup chopped green onions
Vegan chorizo

This recipe is brought to you by: Ovation Public Speaking

Steps:
1. Bring a large pot of water to a boil. Add all of the diced potatoes, reduce heat to medium, and cook until the potatoes become soft.
2. Once the potatoes have cook, drain the water, and leave the potatoes in the colander in the sink. Return the pot to the stove and over medium heat and the olive oil and chopped onions. Sautee for 5-6 minutes.
3. Add garlic and potatoes and saute for another 2-3 minutes.
4. Add vegetable broth, then bring to a boil. After it reaches a boil, add the salt and pepper, and cooked potatoes, and let the soup simmer for about 8-10 minutes.
5. Use an immersion blender to blend all the vegetables thoroughly.
6. After the soup has been blended, add oat milk, vegan butter, and vegan cheddar cheese. Then turn the burner down to low and simmer for another 5 minutes.
7. While the soup is simmering, cook the vegan chorizo in pan over medium heat.
8. When the soup is ready, dish it into bowls. Add a dollop of vegan yogurt to the middle, then top it with the vegan chorizo and chopped green onions.