AuthorLeliaCategoryDifficultyIntermediate

Yields6 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 2 Yellow Onions, Diced
 2 tbsp Vegan Butter
 3 Cloves Minced Garlic
 2 tbsp Flour
 24 oz Unsweetened Almond or Soy Milk
 12 oz Water
 2.50 tsp Salt
 3 lbs Potatoes, Parboiled
 ½ tsp Black Pepper
 ¾ tsp Onion Powder
 ½ tsp Garlic Powder
 ½ cup Sour Cream
  cup Chopped Parsley
 2 tbsp Nutritional Yeast (Optional)
 ½ cup Instant Potatoes (Optional)
For Topping
 Vegan Bacon
 Onions
 Fresh parsley
 Vegan Cheddar

1

Add onion, garlic & butter to the bottom of the pot (you’ll need at least a 2 quart size pot with lid). Sauté on medium for 5-7 minutes, until onions are soft, translucent & start to caramelize. While this is sautéing, chop potatoes (with or without skin - totally your choice!)

2

Sprinkle in flour while stirring to ensure mixed through with no large lumps.

3

Slowly add in water & salt while continuing to stir slowly. Once incorporated, add potatoes & cover. Increase temperature to Med-High & cook for 10 minutes (should start to bubble/simmer).

4

Remove lid & add milk, nooch, salt, pepper, onion powder, & garlic powder. Stir vigorously with a whisk or wooden spoon, ensuring the bottom is not sticking.

5

Once a simmer is reached again, reduce heat to medium-low and cook (uncovered) for approximately 10 more minutes.

6

Incorporate sour cream & chopped parsley.

7

Add in instant potato flakes (suggest to do this slowly, 2tbsp at a time) until the desired consistency is reached. You can add more or less potato flake based on how thick you prefer your soup.

8

Once you are happy with the consistency, reduce heat to low/warm... TASTE that ish! Adjust the salt, pepper (and garlic!) to your liking. Please note, if your par-boiled potatoes weren’t already salted... you’ll likely need to add a little extra salt!

9

Place into serving bowls & let each person add their own desired toppings!

10

Wing It: Our favorite toppings vegan bacon, fresh parsley or dill, shredded cheddar, raw onion or scallions, jalapeños & crushed red pepper! Our kids also add croutons (#carbloading)!

Tip: You can “parboil” your potatoes in the microwave if you want. You can either boil in salted water for 3-4 minutes, bake at 350 for 10 minutes, OR, microwave for 4-5 minutes. Parboiling will make them easy to cut & peel (if you’re doing this). They should be soft enough to stick a fork in, but not soft enough to eat as-is.

If you’re leaving the skin on, we suggest using White Yukon Gold or Red potatoes instead of Russet, which has a thicker skin. When you stir the taters, don’t be shy - you want to ensure they break down a little!

Ingredients

 2 Yellow Onions, Diced
 2 tbsp Vegan Butter
 3 Cloves Minced Garlic
 2 tbsp Flour
 24 oz Unsweetened Almond or Soy Milk
 12 oz Water
 2.50 tsp Salt
 3 lbs Potatoes, Parboiled
 ½ tsp Black Pepper
 ¾ tsp Onion Powder
 ½ tsp Garlic Powder
 ½ cup Sour Cream
  cup Chopped Parsley
 2 tbsp Nutritional Yeast (Optional)
 ½ cup Instant Potatoes (Optional)
For Topping
 Vegan Bacon
 Onions
 Fresh parsley
 Vegan Cheddar

Directions

1

Add onion, garlic & butter to the bottom of the pot (you’ll need at least a 2 quart size pot with lid). Sauté on medium for 5-7 minutes, until onions are soft, translucent & start to caramelize. While this is sautéing, chop potatoes (with or without skin - totally your choice!)

2

Sprinkle in flour while stirring to ensure mixed through with no large lumps.

3

Slowly add in water & salt while continuing to stir slowly. Once incorporated, add potatoes & cover. Increase temperature to Med-High & cook for 10 minutes (should start to bubble/simmer).

4

Remove lid & add milk, nooch, salt, pepper, onion powder, & garlic powder. Stir vigorously with a whisk or wooden spoon, ensuring the bottom is not sticking.

5

Once a simmer is reached again, reduce heat to medium-low and cook (uncovered) for approximately 10 more minutes.

6

Incorporate sour cream & chopped parsley.

7

Add in instant potato flakes (suggest to do this slowly, 2tbsp at a time) until the desired consistency is reached. You can add more or less potato flake based on how thick you prefer your soup.

8

Once you are happy with the consistency, reduce heat to low/warm... TASTE that ish! Adjust the salt, pepper (and garlic!) to your liking. Please note, if your par-boiled potatoes weren’t already salted... you’ll likely need to add a little extra salt!

9

Place into serving bowls & let each person add their own desired toppings!

10

Wing It: Our favorite toppings vegan bacon, fresh parsley or dill, shredded cheddar, raw onion or scallions, jalapeños & crushed red pepper! Our kids also add croutons (#carbloading)!

Tip: You can “parboil” your potatoes in the microwave if you want. You can either boil in salted water for 3-4 minutes, bake at 350 for 10 minutes, OR, microwave for 4-5 minutes. Parboiling will make them easy to cut & peel (if you’re doing this). They should be soft enough to stick a fork in, but not soft enough to eat as-is.

If you’re leaving the skin on, we suggest using White Yukon Gold or Red potatoes instead of Russet, which has a thicker skin. When you stir the taters, don’t be shy - you want to ensure they break down a little!

Loaded Baked Tater Soup
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