Loaded baked potato soup

Loaded baked potato soup

Tags

Potatoes
Soup

Cook

Ingredients

  • 1 block tofu
  • 1⁄4 cup vegetable oil
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 2 tsp liquid smoke
  • 1 tsp kosher salt
  • 4 tbsp vegan butter
  • 1 onion, roughly chopped
  • 6 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 6 cups non-dairy milk
  • 6 tsp vegetable bouillon paste
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 ½ pounds russet potatoes, peeled and diced
  • 1 cup vegan cheddar shreds
  • ½ cup vegan sour cream
  • Thinly sliced green onion

Steps

  1. Drain and press the tofu and preheat the oven to 190°C.
  2. Crumble the tofu into small pieces in a bowl.
  3. Add the vegetable oil, soy sauce, maple syrup, liquid smoke and kosher salt and toss gently to combine.
  4. Place on a lined baking sheet and bake until crispy, 30 to 40 minutes, stirring every 10 minutes or so.
  5. For the soup, heat the butter in a large pot or Dutch Oven over medium heat.
  6. Once the butter is melted, add the onions and garlic and sauté, stirring frequently, until the onions are translucent
  7. Stir in the flour and continue to cook, while stirring, another 1 to 2 minutes.
  8. Slowly whisk in the milk with the bouillon paste until thoroughly combined and there are no clumps.
  9. Add the potatoes and increase the heat to a light boil, reduce to low. Cover and simmer until the potatoes are fork tender.
  10. Stir in the cheese and sour cream until the cheese has melted through.