Comments on: Loaded Vegan Baked Potato Soup

By: Sarah McMinn

Sarah McMinn — Mon, 26 Oct 2020 15:03:28 +0000

In reply to Diana. That should be fine!

By: Diana

Diana — Tue, 20 Oct 2020 14:30:15 +0000

I don't have a microwave or an oven (building our house, so dealing with with cooking in our RV...anyway). I'm hoping to try this recipe with just boiling the potatoes (skins on), then cooling and peeling. I think it shouldn't change much. But if anyone, has tried it and it did mess it up any, please let me know. Thanks, Looking forward to trying more of your great looking recipes.

By: Tara

Tara — Tue, 20 Oct 2020 00:10:23 +0000

This soup is delicious! I was very impressed with it being vegan. I used quinoa flour instead of all purpose and it worked great. I also put in a little shredded vegan cheddar at the same time as the sour cream. It’s perfect consistency and flavor

By: Colleen Smith

Colleen Smith — Sun, 27 Sep 2020 17:01:31 +0000

Is it possible to make this in the crockpot?

By: Renee

Renee — Wed, 08 Apr 2020 13:39:45 +0000

I was in the grocery store when my hubby mentioned that he would like some baked potato soup. I checked pinterest and came across this recipe and decided to give it a try since I would only need to buy some potatoes. To cut down on prep time, I baked the potatoes the day before and also made the cashew cream. As I started making the soup, I was convinced that it was going to be a hot, bland mess, lol. There didn't seem to be much flavor to the non-dairy milk/veggie broth mix. I added the salt and some pepper (recipe didn't mention when to do this) and it seemed better. I also realized the recipe didn't specify what I needed to do with the potatoes after baking before adding them to the soup. I decided to peel and cut them into chunks. Since my baked potatoes had been in the fridge, I added and mashed them before adding the cream to make sure everything was warm. I was pleasantly surprised that the soup was now tasting pretty good! Then I added the cashew cream and it really added some nice depth to the flavor! Of course I added more pepper along with some seasonings and it was really great! This recipe definitely exceeded my expectations and was easy to make. I guess sometimes you just have to trust the process! 🙂

PS: I also made the coconut bacon but they came out a little sweeter than expected but I'm sure this was because I used coconut aminos instead of soy sauce. However, they are still quite tasty and I almost caved and made the maple donuts too but I need to cut back on my quarantine snacking!

By: Sarah

Sarah — Mon, 30 Dec 2019 16:32:26 +0000

In reply to Kathleen Mitchell. It sounds like a measuring error. Did you use the metric or US customary measurements?

By: Kathleen Mitchell

Kathleen Mitchell — Fri, 27 Dec 2019 08:44:42 +0000

I haven't tried this soup recipe yet, so cannot rate it. I think your Chocolate Peppermint Crinkle Cookies are wonderful! They were a hit with my family. I had trouble with the Vegan Pumpkin Bread with Brown Sugar Glaze recipe, however. I was careful to follow the recipe exactly, but the batter was pretty runny, and although I baked it for 90 minutes, the toothpick never came out clean. When I removed it from the oven to cool, it shrank down into the pan. When I cut it, the bottom was still not cooked. It tastes fine, but the texture is dense. Any suggestions about how I can improve the results? Thanks for your help!

By: Sarah

Sarah — Thu, 26 Dec 2019 17:17:19 +0000

In reply to Angel Dunning. Yes, those first ingredients are for the coconut bacon chips.

By: Angel Dunning

Angel Dunning — Mon, 23 Dec 2019 19:10:06 +0000

Is this recipe really for the baked potato soup? The list does not contain soy sauce or maple syrup, but they are in the first step