Vegetarian Cream of Potato Soup recipe
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Ingredients
- 4 vegetarian bacon strips (such as Morningstar®) 3 potatoes, cubed 1 ½ cups water 1 ⅓ cups milk, divided ½ cup heavy cream 1 cube vegetable bouillon ¼ cup diced celery ¼ cup diced carrot 2 tablespoons dried parsley 2 tablespoons Worcestershire sauce 1 tablespoon ground thyme 2 teaspoons garlic powder 1 teaspoon dry mustard 1 teaspoon salt 1 dash red wine ground black pepper to taste 2 ½ tablespoons salted butter 2 ½ tablespoons olive oil 1 medium onion, chopped 4 tablespoons all-purpose flour
Nutrition Info
- 333.8 caloriescarbohydrate: 31.5 gcholesterol: 44.2 mgfat: 20.8 gfiber: 3.8 gprotein: 6.4 gsaturatedFat: 9.3 gservingSize: -sodium: 601.9 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Cream of Potato Soup
Directions
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Heat a nonstick skillet over medium heat. Place vegetarian bacon strips in the skillet without overlapping. Cook over medium-low heat, turning occasionally, until crisp, 8 to 10 minutes. Let sit until cool enough to handle, then dice and set aside.
Combine potatoes, water, 1 cup milk, cream, and vegetable bouillon in a pot. Bring to a simmering boil. Add cooked \"bacon,\" celery, and carrot. Stir in parsley, Worcestershire, thyme, garlic powder, dry mustard, salt, red wine, and pepper.
Heat butter and oil in a skillet over medium heat. Cook and stir onion in the pan until golden, 7 to 10 minutes. Stir in flour and mix well. Stir in remaining 1/3 cup milk slowly until well mixed. Pour into potato mixture and stir well.
Cook until soup is thick and potatoes are tender, 15 to 20 minutes.