Vegan Panera Potato Soup

 

We altered several copycat recipes to make a vegan version

Ingredients

• 2 tablespoons vegetable broth
• 1 medium sweet onion diced
• 4 cloves garlic minced
• use 12 oz of cooked vegan bacon bits 
• 2 cups warm oat milk
• 2 pounds Yukon potatoes, diced
• 2 TBS nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 2 cups low sodium vegetable broth
• 2 tablespoons vegan butter unsalted
• 2 tablespoons all-purpose gluten free flour
• 1 cup heavy vegan cream (2/3 cup oat milk and 1/3 cup olive oil)
• 4 ounces vegan sour cream room temperature using fava bean tofu
• 3/4 cup vegan cheddar cheese Good Planet is our favorite
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Add broth to a hot medium pot or Dutch oven over medium heat.
• Add the onion and cook for 2-3 minutes, stirring occasionally.
• Add garlic and cook until fragrant, for about 1 minute, stirring all the time.
• Add potatoes, bacon bits, dried oregano, and dried parsley, and stir to combine.
• Add enough vegetable broth to cover the potatoes fully. Cook on medium heat for about 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
• Once the potatoes have cooked, Whisk the gluten free flour until completely combined with the heavy cream alternative. Whisk the flour mixture until smooth. 
• Add the flour mixture to the potatoes and gently stir to combine.
• Mash half of the potatoes or as much as you want using a potato masher. You can also add the soup to a blender or use an immersion blender.
• Add the vegan sour cream and vegan cheddar cheese stir until it melts.
• If the soup is too thick, add more chicken broth.
• Season with salt and black pepper. Taste and adjust.
• Garnish with chives, bacon bits, and cheddar cheese. Serve and enjoy!