I love fall and when I start getting an abundance of red potatoes in my CSA. Red potato soup has been a favorite of mine as well for the past couple of years. I found a simple recipe from the Potato Patch website for red potato soup. I used a combination of rice and almond milk instead of cow’s milk (although any non-dairy milk will do) and Earth Balance in place of traditional butter. I used only a small amount of Daiya Cheddar shreds (although it would have been fine without any) and sprinkled some bacon bits on top (most commercial “bacon” bits are vegan, unless they say “real” bacon). The soup turned out rather creamy with chunks of peeled potatoes. It was a tad sweet, which may or may not be enjoyable to all. I’d definitely make this recipe again though.
This warm soup gets a 3 out of 5 carrots on the veganlicious scale!