This classic, feel-good, comfort soup if rich & creamy, thick & delicious and completely dairy-free! It’s also gluten-free too!
1 package of “bacon” (I used Lifelight Vegan Bacon)
4 cups vegetable stock
2 lbs. golden potatoes, clean and diced (keep skin on for extra nutrients)
1 medium red onion, chopped
4 tablespoon vegan butter
1/3 cup gluten-free flour (can also use All-purpose)
1 container culinary coconut milk, regular (So Delicious Dairy-free)
1 cup vegan cheddar cheese (Daiya, shredded)
1/2 cup vegan cream cheese (Daiya or Tofutti)
salt & pepper to taste
In a large stock pot, add diced potatoes, red onion & vegetable stock. Bring to medium high heat and let cook until potatoes are softened.
While potatoes are simmering, cook bacon until crisp according to directions. Then chop or break into smaller pieces and set aside.
In the pan you cooked the bacon in, start to make your roux. Melt butter in pan on medium-low. Whisk in flour until smooth and buttery, then add in coconut milk. Continue to whisk and blend in flour. Pour into potato soup and mix.
Add cream cheese and shredded cheese and continue to stir until combined and melted. Toss in cooked bacon bits (reserve 1/4 cup) and stir.
Salt & pepper to taste.
Serve nice and hot. Sprinkle with extra cheese if desired, bacon bits, chopped green onions and even a little crushed red pepper flakes for a little heat.
Soup will thicken as it rests. Add a little extra stock, dairy free milk or even a little water when reheating to make more soupy.
- Category: Soup
- Cuisine: top 8 free, gluten-free, vegan