Creamy vegan low-fat potato soup infused with chives and soy baco bits. Potatoes are quickly baked in the microwave and the soup comes together in 15 minutes, less if you work really fast.
|Servings 3||Serving Size 3/4 Cup|
Don't try to use anything other than almond milk, rice and soy just doesn't work the same, it will not have a creaminess.
Make a few small slits in the potatoes with a sharp knife and place in the microwave and bake for 8 minutes on high or until potatoes are done.
While the potatoes is baking, place almond milk, liquid smoke, onion and garlic powder, lemon pepper, nutritional yeast, sugar, flour, celery salt and soy sauce into a food processor or blender and blend until well combined.
Take potato out of the microwave and peel, chop into 1/2 inch cubes.
In a medium sized sauce pan, place liquid ingredients and potato and bring to a boil, then add baco bits and chives and stir until the soup lightly thickens.