Makes About 4 large soup bowl servings
Prep Time: 90 minutes (plus overnight marinating of Tempeh Bacon)
As with all recipes on my website, this recipe is completely plant-based and gluten-free. This Loaded Rosemary Baked Potato Soup is so comforting on a cool winter day. It warms the soul and satisfies the belly. It also makes the house smell fantastic. There are few scents I like more than the incredible scent of the herb, rosemary. When preparing this soup, the second the rosemary hits the pot, the aroma floods the air and boy is it fantastic.
To enjoy this loaded Baked Potato Soup fully, you need to take the steps needed to prepare the Tempeh Bacon for inclusion as a topper once the soup is ladled into a nice, heaping bowl. As I recommend in the Tempeh Bacon recipe linked above, I like By-The-Brook Tempeh. It is a local, freshly made, artisan brand from Chapel Hill, NC. I am not sure if they ship out of state, but they are certainly worth a look!
Ingredients Needed for Loaded Rosemary Baked Potato Soup
4 large yellow flesh potatoes
3/4 cup Earth Balance vegan margarine
3/4 cup oat flour (you can make your own by grinding rolled oats in a Nutri-Bullet or blender)
1 teaspoon salt
1/2 teaspoon black pepper
4 cups unsweetend almond milk
2 cups vegetable broth
1/4 cup nutritional yeast
1 1/2 TBS dried rosemary
1 large leek, sliced (white part only)
tempeh bacon strips, cooked and crumbled (recipe here)
1 cup shredded non-dairy cheddar cheese (my fav is Viola Life)
How to Prepare Loaded Rosemary Baked Potato Soup
Preheat the oven to 350 degrees
Clean and score the potatoes
Lightly brush them with olive oil and season with sea salt, black pepper and granulated garlic
Bake the potatoes in the preheated oven for about 60 minutes until they are fork tender
Remove the potatoes from the oven and set aside to cool
Once they are cooled, peel the skin off and cut the flesh of the potatoes into small, bite-sized cubes
Set aside while you start to prepare the soup base
Create a roux by melting the Earth Balance in a large soup pot
Whisk in the oat flour
Add the sea salt, black pepper and Rosemary
Cook over low heat until the mixture bubbles
Mix the almond milk and vegetable broth together and slowly add it to the soup base, stirring constantly to ensure break up any lumps that develop.
Cook the soup, stirring as it cooks until it is smooth and a bit thickened. You can use an immersion blender to smooth it out, if needed.
Add in the nutritional yeast and stir to incorporate.
Add the small baked potato cubes
Using a potato masher, mash the cubes a bit to incorporate them into the soup base, leaving some small chunks
Cook until the potatoes are warmed through.
For a smoother soup, use the immersion blender to break up the cubed potatoes.
To serve, ladle into soup bowls and top each bowl with some chopped leeks, vegan cheese shreds and crumbled roasted tempeh bacon (or bacon bits), and season to taste.