Vegetarian Cream of Potato Soup recipe

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Ingredients

4 vegetarian bacon strips (such as Morningstar®)
3 potatoes, cubed
1 ½ cups water
1 ⅓ cups milk, divided
½ cup heavy cream
1 cube vegetable bouillon
¼ cup diced celery
¼ cup diced carrot
2 tablespoons dried parsley
2 tablespoons Worcestershire sauce
1 tablespoon ground thyme
2 teaspoons garlic powder
1 teaspoon dry mustard
1 teaspoon salt
1 dash red wine
ground black pepper to taste
2 ½ tablespoons salted butter
2 ½ tablespoons olive oil
1 medium onion, chopped
4 tablespoons all-purpose flour

Nutrition Info

333.8 calories
carbohydrate: 31.5 g
cholesterol: 44.2 mg
fat: 20.8 g
fiber: 3.8 g
protein: 6.4 g
saturatedFat: 9.3 g
servingSize: -
sodium: 601.9 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a nonstick skillet over medium heat. Place vegetarian bacon strips in the skillet without overlapping. Cook over medium-low heat, turning occasionally, until crisp, 8 to 10 minutes. Let sit until cool enough to handle, then dice and set aside.

  2. Combine potatoes, water, 1 cup milk, cream, and vegetable bouillon in a pot. Bring to a simmering boil. Add cooked \"bacon,\" celery, and carrot. Stir in parsley, Worcestershire, thyme, garlic powder, dry mustard, salt, red wine, and pepper.

  3. Heat butter and oil in a skillet over medium heat. Cook and stir onion in the pan until golden, 7 to 10 minutes. Stir in flour and mix well. Stir in remaining 1/3 cup milk slowly until well mixed. Pour into potato mixture and stir well.

  4. Cook until soup is thick and potatoes are tender, 15 to 20 minutes.

Recipe Yield

6 servings

Recipe Note

I came up with this vegetarian recipe because I wanted a cream of potato soup that was easy and homemade. I looked online at recipes, took the basic amounts for the water, milk, and the flour, toyed with those, and got this. Easy, simple, fast, and amazing.

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