Baked Potato Soup

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Yield: 3 quarts



  • 5 large potatoes scrubbed and un-peeled
  • 10 cups vegetable stock
  • 2 tablespoons onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper
  • 1 1/2 cups instant mashed potato flakes
  • 1 cup soy milk
  • Garnishes; sliced chives tofu sour cream, and shredded soy cheese


  1. Place potatoes on a cookie sheet, bake at 350 degrees for 1 hour. Set aside to cool.
  2. Meanwhile, in a large pot combine vegetable stock, onion powder, and garlic powder.
  3. Bring to a boil and whisk in salt, white pepper, and instant mashed potato flakes.
  4. When baked potatoes are completely cooled, cut them into small cubes.
  5. Carefully fold cubed potatos and soy milk into the soup.
  6. Garnish individual servings with a few chives, a dollop of tofu sour cream and a little shredded soy cheese.
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