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.


Recipe Summary

15 mins
35 mins
5 mins
55 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

Cook's Notes:

Cook vegetarian bacon strips according to individual package instructions.

All seasonings are approximate and to taste, so feel free to add or decrease based on your taste preference.

Recipe probably can easily be made just with whole milk instead of adding cream, however it would be thinner.

Nutrition Facts

334 calories; protein 6.4g; carbohydrates 31.5g; fat 20.8g; cholesterol 44.2mg; sodium 601.9mg. Full Nutrition