Rebaked Potato Soup (2 Versions)

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Rebaked Potato Soup (2 versions)

 

 

Vegan

 

 

10 potatoes

1/2 cup olive oil

3 onions, diced

12 cloves of garlic, minced

1 cup walnuts

2 quarts soymilk

2 tsp. black pepper

soy sauce to taste.

cilantro or basil pesto

fake bacon bits

 

 

Bake 10 potatoes without oil at 400 degrees F for 1 hour.

While potatoes are baking, Saute onions and garlic in olive oil. Add

soy milk and heat up. Make walnuts into a paste consistency. I put

nuts in food processor and then put them in a coffee grinder to make

a paste. Add to broth with black pepper.

 

When potatoes are ready, cut in half and scoop out the insides.

Place insides in a bowl. Put skins back on cookie sheet and bake at

450 F for 5 more minutes. Mash insides with fork, potato masher or

ricer and not a food processor. Add to soup. When finished, cut

potato skins in bite size pieces and combine with rest of soup. Add

soy sauce to taste.

 

Serve with a dollop of pesto and a good sprinkling of fake bacon bits.

 

 

GB

 

 

10 potatoes

1/2 cup olive oil

3 onions, diced

12 cloves of garlic, minced

1 cup cream

5 oz. cheddar cheese or sharp cheddar

2 quarts milk

2 tsp. black pepper

soy sauce to taste.

cilantro or basil pesto

fake bacon bits

 

 

Bake 10 potatoes without oil at 400 degrees F for 1 hour.

While potatoes are baking, Saute onions and garlic in olive oil or

ghee. Add milk and heat up. Add cream and cheese and black

pepper.

 

When potatoes are ready, cut in half and scoop out the insides.

Place insides in a bowl. Put skins back on cookie sheet and bake at

450 F for 5 more minutes. Mash insides with fork, potato masher or

ricer and not a food processor. Add to soup. When finished, cut

potato skins in bite size pieces and combine with rest of soup. Add

soy sauce to taste.

 

Serve with a dollop of pesto and a good sprinkling of fake bacon bits.

 

 

GB