Quick Low-Fat Potato Soup

  • COOK
    10 Mins
  • PREP
    5 Mins
  • TOTAL
    15 Mins

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.

Original Release Date: January 3, 2012

Nutritional Facts
Servings 3Serving Size 3/4 Cup




Calories125
Fat3g
Carbohydrates22.5g
Protein4.50
Fiber3g
Sugar3.50g
Sodium345mg





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Ingredients


  • 2 Medium Russet Potatoes
  • 2 Cups Unsweetened Almond Milk
  • 1 & 1/2 Teaspoons Liquid Smoke
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Lemon Pepper Seasoning
  • 1 & 1/2 Tablespoons Large Flake Nutritional Food Yeast
  • 1/2 Teaspoon Sugar
  • 2 Tablespoons All Purpose Flour
  • 1/4 Teaspoon Celery Salt
  • 1/2 Tablespoons Lower Sodium Soy Sauce
  • 1 Tablespoon Soy-Based Baco Bits
  • 1 Teaspoon Dried Chopped Chives


Directions


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.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.