>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
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.

About Kelly

Vegan blogger, foodie, yarn junkie, novice gardener, shoe hater.

Posted on November 12, 2010, in crock pot, potato, soup, Vegan Mofo 2010. Bookmark the permalink. 2 Comments.

  1. >I agree with Emily. Thanks for the recipe!Happy MoFo'ing!


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