Description
A Creamy Potato Soup, perfect for a cold, wintry day. The addition of sweet and smoky Mushroom Bacon sends this soup over the top!
Ingredients
Scale
Mushroom Bacon
- 8 oz Mushrooms ((sliced))
- 2 Tbs Soy Sauce ((low sodium))
- 1 Tbs Maple Syrup
- 3/4 tsp Liquid Smoke
- 1/2 tsp Paprika
- 1/4 tsp Garlic Powder
- 1/8 tsp Ground Pepper
Potato Soup
- 5 med Yukon Gold Potatoes ((cubed))
- 3 ribs Celery ((diced))
- 2 Carrots ((chopped))
- 1/4 Onion ((diced))
- 4 cloves Garlic ((minced))
- 4 cups Vegetable Broth ((low sodium))
- 1 cup Almond Milk ((unsweetened))
- 2 tsp Parsley
- 1 tsp Paprika
- 1/2 tsp Pepper
- Salt to taste
- 1/4 tsp Poultry Seasoning
- 1 Tbs Nutritional Yeast ((optional))
- 2 Tbs Dill Pickle Juice ((optional))
- 1/4 cup Flour ((if needed))
Instructions
Mushroom Bacon
- Rinse and pat dry the mushrooms and add to a large sealable ziplock bag.
- Whisk remaining ingredients and add to bag
- Thoroughly mix the marinade and mushrooms until evenly coated
- Let sit for 30 minutes while preheating oven to 400 degrees F
- Bake on parchment lined cookie sheet for 20-30 minutes
- Check mushrooms after 20 minutes and remove any that appear done
Potato Soup
- Wash and cube potatoes and add to large stew pot
- Add Celery, Carrots, Onion, Garlic, and Veggie Broth and bring to boil
- Reduce heat to simmer and add seasonings
- Cook until veggies are soft
- Blend in batches until desired consistency
- If soup is too watery, whisk flour into milk and add to soup to thicken
- Otherwise, add milk and stir
- Garnish with Green Onions, Chives, or Mushroom Bacon