Vegan Potato Chowder with Smoky Mushroom Bacon

In my opinion when it’s chilly enough to wear a sweater it’s time for delicious soups. This Vegan Potato Chowder soup only takes about 30 minutes to make, the Smoky Mushroom Bacon takes a little longer by about 20-3o minutes, but it is super easy to prepare the mushrooms so simply pop them in the oven about 3o minutes before you are ready to cook the soup and everything should be done close to the same time.

This is my new favorite soup, it’s creamy, hearty, “cheesy”, loaded with chunks of potato, so flavorful, filling, and satisfying. Add green onions and the smoky mushroom bacon and it’ll taste a lot like a loaded baked potato… but better.

I’m really excited about sharing this recipe and I hope you love it!

Oh, and by the way; this soup pairs deliciously with grilled cheese sandwiches.

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.




Smoky Mushroom Bacon

2 Portobello Mushrooms, thinly sliced

1 Tablespoons Olive Oil

Salt and pepper

1/8 Teaspoon Onion powder

1/4 Teaspoon Paprika

1/4 Teaspoon Liquid Smoke


Place sliced mushrooms on a baking sheet lined with parchment paper. Drizzle olive oil, and sprinkle salt and pepper over mushrooms.

Bake at 300°F for 20 minutes, stir, return to oven and bake another 30-40 minutes or until mushrooms are slightly crispy.

Chop mushrooms into small pieces, then toss with onion powder, paprika, and liquid smoke.

Vegan Potato Chowder

4 Medium Potatoes, peeled and diced

4 Cups Vegetable Broth (My favorite vegan broth)

3 Tablespoons Olive Oil

1 Small White Onion, minced

2 Stalks Celery, minced

1/4 Teaspoon Salt

1/4 Teaspoon Ground black pepper

1/4 Cup Flour

2 Cups Unsweetened Cashew Milk

1 Cup Dairy free Cheddar style shreds (I use Daiya brand)


Boil potatoes in vegetable broth until tender; set aside. In a large 4 quart pan over medium heat; add olive oil, onion, and celery, cook until tender.

Stir in flour, salt, and pepper.Then slowly stir in cashew milk. Cook until thickened, stirring constantly. Add in potatoes and broth; blend well. Stir in cheddar style shreds. Lower heat slightly and simmer until cheddar style shreds melt.

Serve hot. Top with Smoky Mushroom Bacon, and green onions.

Store leftovers in refrigerator, covered, up to 3 days.






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