Hi everyone! I am super excited that Baconish will finally be released tomorrow, April 19th! And if you are in NYC, please come by the launch party we’re having at MooShoes on Friday, April 22nd from 7-9pm! I will have copies of the book, snacks, and goodies to give away!
In excited anticipation, I am sharing another recipe with you. I love this potato soup, it is rich and creamy, comforting, and delicious.
Loaded Potato Soup with Bacon
Makes 4 servings
This potato soup is hearty, comforting, super easy to make, and loaded with all your favorite potato bar fixings. Eat it when there’s a chill in the air, and you’ll feel warm and cozy. (From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.)
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
4 russet potatoes (2 pounds), peeled and cut into 3/4-inch dice
2 cups vegetable broth
2 cups plain unsweetened almond or soy milk
1 teaspoon dried rosemary
Salt and ground black pepper, to taste
Vegan sour cream
Fresh chives, chopped
Vegan shredded cheddar cheese
Cooked chopped vegan bacon or Baconish Bits
Heat the oil in a large pot over medium-high heat. Add the onion and garlic and sauté for 5 minutes, or until softened. Add the potatoes, broth, almond or soy milk, and rosemary. Bring the soup to a boil, then reduce to a simmer and cook for about 30 minutes, or until the potatoes are easily pierced with a fork.
Use an immersion blender to puree the soup to the desired consistency. It doesn’t have to be completely smooth; personally, I like to leave a few chunks of potato for texture. If you don’t have an immersion blender, you can ladle about half of the soup into a regular blender to puree, then transfer it back to the pot. Season with salt and pepper to taste.
To serve, divide the soup evenly into four bowls. Add a dollop of vegan sour cream and a sprinkle of fresh chives, vegan cheddar, and bacon to each serving.