Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Missi
Vegan Potato SoupIngredients (use vegan versions): 5 small potatoes, skinned
1/2 lb. tofu
4 cups boiling water
1 medium onion, chopped
1 teaspoon salt
2 tablespoon oil
2 tablespoon vegetarian bacon bits
1/4 teaspoon black pepper
Directions:1) Cook the water, potatoes, salt, and onions for approximatly 20 minutes, or until the potatoes are tender.
2) While the stuff is boiling, blend the tofu and oil together in a food processor or blender until they are creamy.
3) After potatoes are soft, add ONLY potatoes and onions to the blended tofu mixture and blend in the blender.
4) Return the potato/tofu mixture to the boiling water and add the pepper and bacon bits
5) When hot enough, serve.
Serves: 4-5
Preparation time: 30min-1hr
this sounds great. i made it and my 16 month old baby loved it.
Archived comment by: gretch
This soup tasted GREAT! But my husband would like more chunks, so next time I'll blend half of the potato/onion mixture and add the rest as is. If you blended all the potato and onion mixture its very creamy and would be good over toast or biscuits.
Archived comment by: jeanna
This soup is absolutely delicious! I took Jeannas advice and made it a bit more chunky by only placing half of the potatoes in the blender. I put some roasted garlic cloves in with the blenderized ingredients, and added some frozen corn and brocccoli into the mixture-very yummy!
Archived comment by: aeonmoonfairy
This soup was very good. I also did not blend the entire batch - left some whole chunks of potato and onion in there. I also added a huge handful of frozen spinach to the blended mix. It turned the soup a gorgeous shade of green
but added lots of nutrition and no spinach taste. My omni husband and stepdaughter loved it and ate two huge bowls each.
Archived comment by: sallyK
mmm! This was really good and the best part about it is that it was dairy-free! A good substitute from the type with dairy. With some vegan cheese, this soup would taste exactly like the potato soup with cheese - which is what I'll try for next time. I also blended only half of the potato/onion mixture and it seems that the mixture can be made as a gravy/dripping sauce for biscuits as the sauce is very creamy. I will definitely do this again. Thank you
Archived comment by: stride4unity
This is great. I've made good varitations, including with spinach added, with oil omitted, with boullion and/or nutritional yeast added, and they are all great--a creamy, high-protein potato soup.
Archived comment by: cannibalwarrior
