>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.
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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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