>Vegan MoFo Day Eleven: Crockpot Baked Potato Soup

>Okay, I was honestly a little skeptical when I first heard of baked potato soup, but, like I said the other day, I love potatoes. So I had to try it.

Crock Pot Baked Potato Soup:

1C water

2C veggie stock

1T BBQ sauce (Be sure you don’t buy one that contains worcestershire sauce – it contains fish!)

4C chopped, peeled potatoes

1/2C chopped carrots

1/2C chopped onion

1 garlic clove, minced

1T dried parsley

1C non-dairy milk

3T flour

Garnish:

Tofutti Better Than Sour Cream

Daiya Cheddar Cheese

sliced green onion

Throw first eight ingredients in to crock pot. Let cook on high approx 6 hours (or until potatoes are mash-able). Mash potatoes – don’t worry if they’re not perfectly pureed. In separate bowl, whisk non-dairy milk and flour together. Whisk into soup mixture. Let cook one more hour.

To serve, top individual bowls of soup with Tofutti, Daiya, and green onion.