Crystal Margarine Recipes
Prep: 20 min
Servings: 10-12 people
Warm, cozy, and made for slowing down, this Loaded Baked Potato Soup is comfort food at its best. Creamy riced russet potatoes are simmered with Crystal Margarine, milk, and simple pantry staples to create a rich, velvety soup that feels like a hug in a bowl. Finished with melty cheddar, tangy sour cream, and savory tempeh bacon, this vegetarian-friendly recipe delivers all the classic loaded potato flavor—no meat required. Perfect for chilly evenings, family dinners, or anytime you’re craving something hearty and familiar, this soup is a reminder that the most comforting meals are often the simplest ones.
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ingredients
Soup
9
Russet potatoes
½ cup
Crystal Margarine
1
yellow onion, medium (diced)
3 cloves
garlic (minced)
¼ cup
all-purpose flour
6 cups
whole milk
½ tbsp
salt
1 tsp
ground black pepper
Garnish
½ cup
tempeh bacon (cooked and chopped)
4
green onions (chopped)
2 cups
cheddar cheese (shredded)
1 cup
sour cream
directions
Preheat your oven to 400°F.
Place the russet potatoes on a large baking tray and pierce each one several times with a fork. Drizzle lightly with oil and season with salt and pepper. Bake for 1 hour, or until the centers are very soft. Peel and rice your potatoes, then set them aside.
While your potatoes are cooking, melt the Crystal Margarine over medium heat. Gently sweat the onions and garlic until translucent. Add the flour and stir constantly for 1 minute to form a roux. Gradually whisk in the milk, a little at a time, stirring until the mixture thickens. Simmer on low heat for 10 minutes.
Add your riced potatoes, salt, pepper, and half the tempeh bacon, green onions, sour cream, and shredded cheese. Stir and cook until the cheese melts and the soup is heated through.
Serve hot, topped with the rest of the tempeh bacon, green onions, and cheese.
