Baked Potato Soup

177262019This creamy comfort food (with a vegan-friendly option) is an old family recipe that hits the spot on a cool autumn night. We love the way each person can customize it with top-it-yourself options. 


  • 3 c. diced potato
  • 1/2 c. diced celery
  • 1/2 c. diced onion
  • 1.5 c. water
  • 1 Tbsp. chicken-flavored gravy or 2 chicken bouillon cubes (substitute vegetable bouillon cubes for vegan dish)
  • 1/4 tsp. salt
  • 2 c. milk, divided (almond milk for vegans)
  • 1 8-oz. carton sour cream dip with chives (Tofutti sour cream with 1 tsp. chives for vegans)
  • 1 Tbsp. all-purpose flour


In large pan, combine potato, celery, onion, water, gravy base or bouillon cubes, and salt. Cover and cook til vegetables are tender (about 20 minutes). Add 1 c. of milk; heat through. Blend sour cream and flour; gradually stir in remaining milk. Pour about 1/3 of hot potato mixture into sour cream mixture and then return to saucepan. Cook until thickened. Garnish with green onions, parsley, freshly ground pepper, bacon bits, and cheese. 

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  1. Make it vegan potato soup - Tofutti Brands, Inc. - November 19, 2013

    […] hearty soup to warm you up? Alexander’s Highland Market has whipped together this recipe for “Baked Potato Soup.” And, they were cool enough to show you how to vegan-ize it into a vegan potato soup, made with […]

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