Vegetarian Cream of Potato Soup

I came up with this vegetarian recipe because I wanted a cream of potato soup that was easy and homemade. I looked online at recipes, took the basic amounts for the water, milk, and the flour, toyed with those, and got this. Easy, simple, fast, and amazing.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 334 Calories

Ingredients

• 1 ½ cups water
• 1 teaspoon salt
• 4 tablespoons all-purpose flour
• ½ cup heavy cream
• 2 tablespoons dried parsley
• 2 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• 1 cube vegetable bouillon
• 1 medium onion, chopped
• ¼ cup diced celery
• 2 ½ tablespoons olive oil
• 1 teaspoon dry mustard
• 1 pinch ground black pepper to taste
• 4 piece (blank)s vegetarian bacon strips (such as Morningstar®)
• 3 each potatoes, cubed
• 1 ⅓ cups milk, divided
• ¼ cup diced carrot
• 1 tablespoon ground thyme
• 1 dash red wine
• 2 ½ tablespoons salted butter

Recipe Instructions

Step 1

Heat a nonstick skillet over medium heat. Place vegetarian bacon strips in the skillet without overlapping. Cook over medium-low heat, turning occasionally, until crisp, 8 to 10 minutes. Let sit until cool enough to handle, then dice and set aside.

Step 2

Combine potatoes, water, 1 cup milk, cream, and vegetable bouillon in a pot. Bring to a simmering boil. Add cooked "bacon," celery, and carrot. Stir in parsley, Worcestershire, thyme, garlic powder, dry mustard, salt, red wine, and pepper.

Step 3

Heat butter and oil in a skillet over medium heat. Cook and stir onion in the pan until golden, 7 to 10 minutes. Stir in flour and mix well. Stir in remaining 1/3 cup milk slowly until well mixed. Pour into potato mixture and stir well.

Step 4

Cook until soup is thick and potatoes are tender, 15 to 20 minutes.