Recipe of the Week: Loaded Baked Potato Soup

When Rachel Vdolek learned her food allergies would prevent her from eating some of her favorite meals, she made it her mission to find equally delicious alternatives. Now, the Tacoma-based author of four cookbooks has created a slew of delicious, healthy and flavorful dairy- and egg-free soups in her latest book, Dairy and Egg Free Soups: with gluten free options.

She shared with us a recipe for this hearty baked potato soup, her favorite companion for those rainy spring days. “It’s creamy and filled with starchy goodness,” she says. “I had never tried this recipe before mostly because it has dairy in it, but now it’s one of my favorites because it’s so comforting and easy to make.”  

Vdolek’s book featuring this recipe is now available on Amazon.

Ingredients

• About 3 large Yukon Gold Potatoes, peeled and chopped
• 2 large Russet Potatoes, peeled and chopped
• 4 cups chicken stock
• 1/2 teaspoon salt and 1/4 tsp pepper
• 2 tablespoon all-purpose flour (or gluten-free flour)
• Olive oil
• 1 cup soy milk
• 4 slices bacon, cut into ½ inch strips
• 1 green onion, sliced
• Vegan shredded cheddar or pepperjack

Instructions

In a medium sauté pan, cook bacon until crispy. Drain, reserving fat if using. Set bacon aside and measure the amount of fat. Add enough olive oil to make 2 tablespoons, then add fat and oil to a small sauce pan. If you do not want to use the bacon fat, use 2 tablespoons of olive oil. Set aside.

In a large stock pot, add potatoes, chicken stock, salt and pepper. Bring to a boil, then reduce heat to medium low and simmer for 12 minutes or until potatoes are cooked but not mushy. A fork should pierce through with some resistance.

Meanwhile, in the small sauce pan with the fat and oil, heat over medium until hot, then whisk in the flour. Continue whisking until the flour is fully incorporated and there are no lumps, then add the soy milk. Whisk for 3-4 minutes until the mixture begins to thicken. Set aside until the potatoes are cooked, then pour milk mixture into the stockpot. Stir soup to mix it in, then bring to a simmer. Cook for another 2-3 minutes until soup is slightly thickened.

To serve, ladle soup into bowls then top with crumbled bacon, green onion slices and cheese mix.

Cooking Time: 30 minutes

Number of servings (yield): 6