Vegan Cream of Potato Soup Substitute

Step 1

Simmer: Add all the ingredients to a medium saucepan and stir. Turn the heat to high, cover the pot, and bring the mixture to a full rolling boil. It will boil up fast, so keep a close eye on it. When the mixture is boiling, turn the heat to low, stir, replace the cover, and let it simmer for 10 minutes.

Step 2

Blend: Carefully transfer the mixture into your Vitamix or another high-powered blender and pulse a few times to break up the larger pieces. Then, starting at a low speed and slowly increasing to high, blend on high until the mixture is smooth and creamy.

Step 3

Set: Immediately pour the mixture into 4 (8-oz) mason jars and cover with canning lids. Let them cool on the counter completely. When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn't already) and place in the fridge for at least an hour to continue thickening.

Step 4

To use: Use each jar as a 1:1 replacement for Campbell’s Condensed Cream of Potato soup in all your favorite recipes. You can also rehydrate it with some vegan chicken broth and drink it out of a mug on a cold day!

Step 5

To store: Store the jars of potato soup in your fridge for up to 5 days. Do not store them in the cabinet like you would canned soup. See notes for freezing.