Easiest Way to Make Vegan Loaded Baked Potato

Loaded Chicken Potato Soup

Put a little bit of vegan butter and pour a little vegetable broth inside each potato.

Recipe Summary Loaded Chicken Potato Soup

Chicken pot pie meets a loaded baked potato.

Ingredients | Vegan Loaded Baked Potato

2 ½ pounds russet potatoes

1 pound skinless, boneless chicken breast halves, cut into chunks

2 tablespoons olive oil, or as needed

1 teaspoon salt, plus more to taste

½ teaspoon ground black pepper, plus more to taste

1 onion, diced

1 cup diced carrots

2 stalks celery, diced

6 tablespoons butter

2 tablespoons all-purpose flour

3 cups milk

1 cup chicken stock

1 cup bite-size broccoli florets

½ cup bacon bits, divided

2 green onions, chopped

5 ounces shredded sharp Cheddar cheese, divided

1 cup sour cream

Directions

Preheat oven to 375 degrees F (190 degrees C).

Prick potatoes with a fork and wrap each potato in aluminum foil.

Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.

Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.

Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.

Toss onion, carrots, and celery with enough olive oil to coat in a bowl.

Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.

Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.

Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.

Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

Soup will continue to thicken as it cools down. If you like your soup really thick, let it cool about 30 minutes before serving.

Info | Vegan Loaded Baked Potato

prep: 30 mins cook: 2 hrs 10 mins total: 2 hrs 40 mins Servings: 8 Yield: 8 servings

TAG : Loaded Chicken Potato Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Potato Soup Recipes,

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