Here it is Monday and I am just now checking in again. Jason was traveling again and when that happens, it gets a little harder to get online. Hopefully everyone has been well and is having fun.
Today, Jason and I started incorporating more and more raw food into our diet, but it was also the day that I made the food for the meal service. Therefore, I made cooked food today. Yes, I did taste it all, but I tried to not pig out or eat more than a tasting bite. I only failed once, and that was my baked potato soup.
It is the right combination of rich, creamy and delicious. When you take the time to top it with some extra delights, it is actually good for you comfort food – the best kind!
Baked Potato Soup
2 pounds of Yukon Gold potatoes
1 medium onion
8 cups of vegetable broth
Vegan bacon (homemade or store bought)
Sliced green onions
Daiya cheese or other vegan cheese
Heat a medium sized soup pan over medium heat. Dice the onions and potato, add to the pot with the veggie broth and allow to simmer away. It should cook for at least 30 minutes, until the potatoes are very tender. Blend using either an emersion blender, or cool slightly and use a conventional blender, removing the lid occasionally to release the steam. Once smooth, allow to cool slightly, as you prepare the toppings. The vegan bacon should be cooked, crisped, and diced. The green onions should be sliced. The vegan cheese should be shredded. Add some of each of the three toppings onto each bowl of soup. For extra protein, use a lot of tempeh bacon.
This dish is simple, tasty, and amazing! Try out a nice pot tonight!