Tuesday, May 25, 2010
Creamy Baked Potato Soup
2 TB canola oil
2 TB Earth Balance/vegan butter substitute of your choice
4 cloves of garlic, minced
1 yellow onion, minced
1/4 C flour
2-3 Russet potatoes, cubed
2 C water
2 C soymilk/non-dairy milk of your choice
1/4 C nutritional yeast
1 tsp salt
Few dashes of pepper
Herbs to taste: I use sage, rosemary, parsley or poultry seasoning or Italian.
Few dashes of soy sauce
Few dashes worcestershire sauce (check for anchovies!)
1/3 C Tofutti sour cream
1/3 C shredded Daiya cheeze (anything else is not as good!)
4-5 strips tempeh bacon, fried and crumbled OR 3-4 TB bakn bits
Boil potatoes until tender in large pot of water. Depending on how small you cube them, this could be 10 minutes or less. Drain and set aside.
Heat oil in large pot over medium heat. Add onion and saute until translucent. Add garlic and saute 2 more minutes, being careful not to burn.
Whisk in flour to form a roux and continue to cook at least 5 minutes.
Add water and soymilk one cup at a time, stirring constantly to get rid of those nasty lumps.
Add potatoes, nutritional yeast, salt, pepper and herbs to taste. I really use whatever I have (sometimes I'm in a simple mood and don't add any herbs at all). Add soy sauce and worcestershire to taste. I know, all of these guesstimate measurements are annoying and scary. Trust your palate, it will not let you down, I promise.
Bring back to a simmer and then turn heat down and let simmer for 10 minutes.
Add sour cream, shredded cheeze and crumbled tempeh bacon/bakn bits right before serving. Some things in life are just crucial, and these three items in this soup is a prime example. I've been making this for almost 4 years and while the plain soup is comforting and yummy, adding these things takes it to the fancy part of flavortown, and why would you NOT want to be in the fancy part of flavortown?
This also freezes/refrigerates nicely. I'll be eating it all week.