Plant Based Cream Of Potato Soup Food

VEGAN POTATO SOUP (BEST FLAVOR!)

Steps:

• Mince the shallots. Mince the garlic. Peel and small dice the potatoes.
• In a large pot, heat the coconut oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Shake the flour over the vegetables and stir to coat. Cook for 2 to 3 minutes until just starting to brown.
• Slowly stir in the vegetable broth, adding it bit by bit and then stirring until mostly smooth. Once incorporated, add the oat milk, potatoes, kosher salt, and Old Bay.
• Bring to a simmer and cook on low heat for 20 to 25 minutes (make sure the heat is just at a simmer and does not boil). Stir often and scrape the bottom to make sure nothing sticks. The soup will get extremely creamy; make sure to keep stirring or a skin will form on the top. It's done when the potatoes fall apart when you mash one against the side of the pot with your spoon.
• Remove from the heat. Use a potato masher to break up the potatoes so that a creamy but chunky texture forms. Stir to incorporate the mashed potatoes. Then serve topped with toppings of your choice: we used purchased vegan yogurt, thinly sliced green onions, chives, orange bell pepper, and coconut bacon. Leftovers store refrigerated for up to 5 days: reheat on the stovetop and add a splash of milk.

PLANT-BASED CREAM OF POTATO SOUP

Steps:

• Heat oil in a 6-quart Dutch oven over medium heat. Add plant-based bacon and cook until crispy, 5 to 7 minutes. Add onion, carrots, and celery and cook for 3 minutes.
• Reduce heat to medium-low. Add 3 tablespoons flour and cook, stirring continuously, until lumps are dissolved. Stir in potatoes, thyme, and pepper. Add broth and bay leaves. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and cook for 25 to 30 minutes.
• While the soup is cooking, melt vegan butter in a skillet over low heat. Stir in remaining 1 tablespoon flour and cook until thickened, 1 to 2 minutes. Add milk. Cook, stirring constantly, over low to medium-low heat until mixture thickens to a cream-like consistency.
• When the soup has finished cooking, pour in the vegan cream and simmer for 1 to 2 minutes. Stir in parsley and chives and serve.