{"id":5863,"date":"2018-09-03T16:16:44","date_gmt":"2018-09-03T20:16:44","guid":{"rendered":"http:\/\/meshell.ca\/blog\/?p=5863"},"modified":"2018-09-03T16:16:44","modified_gmt":"2018-09-03T20:16:44","slug":"veganmofo-2018-baked-potato-soup","status":"publish","type":"post","link":"https:\/\/meshell.ca\/blog\/veganmofo-2018-baked-potato-soup\/","title":{"rendered":"Veganmofo 2018 &#8211; Baked Potato Soup"},"content":{"rendered":"<p>I love baked potatoes, I love soup, I love baked potato soup. It&#8217;s a creamy flavourful and thick soup that just feels like a warm hug on a cool day. Just waiting to be made in the fall as the days get cooler and shorter. But of course, it&#8217;s September in Toronto and that means it&#8217;s still just under 30 degrees celsius (<a href=\"https:\/\/www.vox.com\/2015\/2\/16\/8031177\/america-fahrenheit\" target=\"_blank\" rel=\"noopener\">that&#8217;s 80F if you&#8217;re using it<\/a>) so this soup is ahead of its time today, but I&#8217;ve been thinking about this soup for weeks and it just couldn&#8217;t wait for another day.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/meshell.ca\/blog\/wp-content\/uploads\/2018\/09\/fully-loaded-baked-potato-mmmm-1024x684.jpg\" alt=\"\" width=\"900\" height=\"601\" class=\"aligncenter size-large wp-image-5873\" srcset=\"https:\/\/meshell.ca\/blog\/wp-content\/uploads\/2018\/09\/fully-loaded-baked-potato-mmmm-1024x684.jpg 1024w, https:\/\/meshell.ca\/blog\/wp-content\/uploads\/2018\/09\/fully-loaded-baked-potato-mmmm-300x200.jpg 300w, https:\/\/meshell.ca\/blog\/wp-content\/uploads\/2018\/09\/fully-loaded-baked-potato-mmmm-768x513.jpg 768w, https:\/\/meshell.ca\/blog\/wp-content\/uploads\/2018\/09\/fully-loaded-baked-potato-mmmm-150x100.jpg 150w, https:\/\/meshell.ca\/blog\/wp-content\/uploads\/2018\/09\/fully-loaded-baked-potato-mmmm.jpg 1616w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/p>\n<p>This recipe is inspired by the work of Guy Fieri and his <a href=\"https:\/\/www.foodnetwork.com\/recipes\/guy-fieri\/fully-loaded-baked-potato-soup-recipe-3381409\" target=\"_blank\" rel=\"noopener\">fully loaded baked potato soup<\/a>, but obviously veganized.<\/p>\n<p>It&#8217;s not terribly complicated, but can be, depending on how you&#8217;re feeling &#8211; I started by washing and roasting the potatoes, because they take the longest to finish &#8211; around 45 minutes &#8211; and it gave me time to do other soup related tasks. Baking them is absolutely worth it though &#8211; the added complexity of flavour is a delight.<\/p>\n<p>Vegan Magic is a vegan bacon grease type product made in Toronto, and available worldwide. To find out if it&#8217;s available near you, <a href=\"http:\/\/veganmagic.cc\/where.html\" rel=\"noopener\" target=\"_blank\">check out their website<\/a>, but if you want to make your own, <a href=\"https:\/\/thegentlechef.com\/bacun-grease\/\" rel=\"noopener\" target=\"_blank\">The Gentle Chef<\/a> has you covered too with his recipe for <a href=\"https:\/\/thegentlechef.com\/bacun-grease\/\" rel=\"noopener\" target=\"_blank\">Bacun Grease<\/a>. <\/p>\n<p>One of the things that I like to do with soups that allow for it, is to add mashed beans for extra protein &#8211; especially in a soup such as this one, that would otherwise be quite carb-centric. I had dry white beans kicking around, so I rinsed them and tossed them in my instant pot to cook under pressure while the potatoes roasted, but canned beans work just as well too.<\/p>\n<p>The nice thing about a potato centred soup is that you really don&#8217;t have to follow a recipe, at least not precisely. It is forgiving and open to almost any kind of chaos you have in mind that day &#8211; but if you want to follow a recipe, I hope you enjoy this one! <\/p>\n<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<h1 itemprop=\"name\">Vegan Baked Potato Soup<\/h1>\n<p>\n    <img decoding=\"async\" itemprop=\"image\" src=\"https:\/\/meshell.ca\/blog\/wp-content\/uploads\/2018\/09\/fully-loaded-baked-potato-soup.jpg\" alt=\"Vegan Baked Potato Soup\"><br \/>\n    By <span itemprop=\"author\">meshell<\/span><br \/>\n    <span itemprop=\"description\">A creamy flavourful and thick soup that just feels like a warm hug on a cool day.<\/span><br \/>\n    <strong>Ingredients<\/strong><\/p>\n<ul>\n<li><span itemprop=\"recipeIngredient\">0.5 kg potatoes (approximately 1 pound, or 4-5 large potatoes) <a href=\"https:\/\/www.thekitchn.com\/know-your-potato-which-variety-is-best-for-mashing-roasting-baking-178265\" rel=\"noopener\" target=\"_blank\">baking friendly potatoes<\/a> <\/span><\/li>\n<li><span itemprop=\"recipeIngredient\">3-4 tbsp vegan magic bacon grease or <a href=\"https:\/\/thegentlechef.com\/bacun-grease\/\" rel=\"noopener\" target=\"_blank\">make your own<\/a> (1 tbsp reserved) <\/span><\/li>\n<li><span itemprop=\"recipeIngredient\">1\/2 cup all-purpose flour<\/span><\/li>\n<li><span itemprop=\"recipeIngredient\">4 cups unsweetened non-dairy milk (I used silk soy unsweetened)<\/span><\/li>\n<li><span itemprop=\"recipeIngredient\">2 cups vegetable broth<\/span><\/li>\n<li><span itemprop=\"recipeIngredient\">1.5 cups mashed white beans<\/span><\/li>\n<li><span itemprop=\"recipeIngredient\">1 package of cheddar non-dairy shreds (I used Daiya)<\/span><\/li>\n<li><span itemprop=\"recipeIngredient\">2 tbsp nutritional yeast<\/span><\/li>\n<li><span itemprop=\"recipeIngredient\">1\/2 tsp smoked paprika<\/span><\/li>\n<li><span itemprop=\"recipeIngredient\">your favourite salt and some freshly ground black pepper<\/span><\/li>\n<li><span itemprop=\"recipeIngredient\">4 ounces non-dairy sour cream (I used tofutti)<\/span><\/li>\n<li><span itemprop=\"recipeIngredient\">3 tablespoons finely chopped fresh chives<\/span><\/li>\n<li><span itemprop=\"recipeIngredient\">vegan bacon bits (optional)<\/span><\/li>\n<\/ul>\n<p>    <span itemprop=\"recipeInstructions\"><\/p>\n<ol>\n<li>Preheat the oven to 175 degrees C (or 350 degrees F.)<\/li>\n<li>Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.<\/li>\n<li>Take a medium sized pot &#8211; this is going to be your pot for everything &#8211; and set to low-medium heat with 2 tbsp vegan magic.<\/li>\n<li>Add the flour to the Vegan Magic in the pot and stir to combine. Cook until the flour and fat has combined, about 1 minute. Pour in the non-dairy milk slowly while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.<\/li>\n<li>Scoop out the potato pulp from the skins and add to the non-dairy milk mixture. Mash with a whisk or spoon, but let it remain a little chunky.<\/li>\n<li>Save the potato skins if you want to pan fry them and use them as a topping for the soup.<\/li>\n<li>Mix in the mashed white beans<\/li>\n<li>Add 1 cup of the non-dairy shreds and the nutritional yeast. Season well with salt, pepper, and paprika. Stir until the non-dairy shreds have melted.<\/li>\n<li>Remove from the heat.<\/li>\n<li>Ladle the soup into bowls, top with potato skins drizzle with non-dairy sour cream, sprinkle with vegan bacon bits, paprika, grated shreds, and chives.<\/li>\n<\/ol>\n<p> <\/span><br \/>\n    Prep time: <time datetime=\"PT45M\" itemprop=\"prepTime\">45 minutes<\/time><br \/>\n    Cook time: <time datetime=\"PT30M\" itemprop=\"cookTime\">30 minutes <\/time><br \/>\n    Total time: <time datetime=\"PT01H15M\" itemprop=\"totalTime\">1 hour<\/time><br \/>\n    Yield: <span itemprop=\"recipeYield\">approximately 6 servings<\/span>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>I love baked potatoes, I love soup, I love baked potato soup. It&#8217;s a creamy flavourful and thick soup that just feels like a warm hug on a cool day. Just waiting to be made in the fall as the days get cooler and shorter. But of course, it&#8217;s September&#46;&#46;&#46;<\/p>\n","protected":false},"author":1,"featured_media":5868,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[328,9,4,156],"tags":[1506,1505],"class_list":["post-5863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-potatoes","category-recipe","category-vegan-food","category-vegan-mofo","tag-potato","tag-veganmofo-2018"],"_links":{"self":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts\/5863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/comments?post=5863"}],"version-history":[{"count":0,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts\/5863\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/media\/5868"}],"wp:attachment":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/media?parent=5863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/categories?post=5863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/tags?post=5863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}