Creamy Potato Soup With Mushroom Bacon

Creamy Potato Soup With Mushroom Bacon Recipe

By Brand New Vegan


8 oz Mushrooms (sliced)

2 Tbs Soy Sauce (low sodium)

1 Tbs Maple Syrup

3/4 tsp Liquid Smoke

1/2 tsp Paprika

1/4 tsp Garlic Powder

1/8 tsp Ground Pepper

5 med Yukon Gold Potatoes (cubed)

3 ribs Celery (diced)

2 Carrots (chopped)

1/4 Onion (diced)

4 cloves Garlic (minced)

4 cups Vegetable Broth (low sodium)

1 cup Almond Milk (unsweetened)

2 tsp Parsley

1 tsp Paprika

1/2 tsp Pepper

Salt to taste

1/4 tsp Poultry Seasoning

1 Tbs Nutritional Yeast (optional)

2 Tbs Dill Pickle Juice (optional)

1/4 cup Flour (if needed)


1Rinse and pat dry the mushrooms and add to a large sealable ziplock bag.

2Whisk remaining ingredients and add to bag

3Thoroughly mix the marinade and mushrooms until evenly coated

4Let sit for 30 minutes while preheating oven to 400 degrees F

5Bake on parchment lined cookie sheet for 20-30 minutes

6Check mushrooms after 20 minutes and remove any that appear done

7Wash and cube potatoes and add to large stew pot

8Add Celery, Carrots, Onion, Garlic, and Veggie Broth and bring to boil

9Reduce heat to simmer and add seasonings

10Cook until veggies are soft

11Blend in batches until desired consistency

12If soup is too watery, whisk flour into milk and add to soup to thicken

13Otherwise, add milk and stir

14Garnish with Green Onions, Chives, or Mushroom Bacon

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