Loaded Poatato Soup

My daughter Chloe has been requesting this potato soup number for a few weeks now and I just never got around to making it. I don't know why, it is super quick and easy to make and of course I've had mommy guilt every day that passed without it being made so I really should've just made it a while ago but...I didn't!

Anyway, Chloe's away at college and my younger daughter was visiting her this weekend so I figured I'd whip up a batch so we could make a trade...a pot of soup and an impossible whopper for the 16 year old. I think that's a pretty fair trade.

Chloe has been vegan for about 2 years now and I'm always trying to convert some of our most beloved recipes to make them suitable for her. The original recipe for this Loaded Potato Soup can be found here and it's super delicious but I have to tell you that there isn't much of a difference between the original and the vegan version. In fact, I think I may actually like the vegan version a little better because it's not as rich.

 Give it a try and let me know what you think. 

Loaded Potato Soup ~ Vegan

ingredients:

What You'll Need:

• 2 Tablespoons olive oil
• 4 pieces of veggie bacon strips {I used Lightlife Smart Bacon}, cook a little extra for garnish
• Cayenne pepper
• 3 Tablespoons plant-based butter
• 1 onion, diced
• 5 large potatoes, peeled and cubed
• 4 cups vegetable stock
• 3/4 dairy free milk {I used Ripple-Dairy free original milk}
• Salt and ground black pepper
• 1/2 cup dairy free shredded cheddar cheese, plus some additional to use as garnish { I used Violife cheddar shreds}
• Scallions for garnish
• Sour cream for garnish

instructions:

How to cook Loaded Potato Soup ~ Vegan

What You'll Do:

1.  Cook the bacon in the olive oil until crisp.
2. Add butter and saute onion in butter until transparent.
3. Add salt, pepper and a pinch or two of cayenne pepper.
4. Add potatoes and stock and cook on medium heat with the lid on until the   potatoes are tender.
5. With a potato masher or an immersion blender, blend until desired consistency. 
6. Add in the cheese and milk and stir until the cheese has melted. 
7. Serve with cheese, bacon, scallions and sour cream

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