Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Mexican Baked Potato Soup [Vegan/Gluten Free]

by Chelsea @ Make Real Food on September 16, 2014, 13 comments

So…I had a different post planned for today. But then…This happened. Mexican Baked Potato Soup [Vegan/Gluten Free]

It’s totally not even my fault.  On Sunday I was just sitting on the couch…minding my own business…scrolling on Instagram…when Jenn from Peas & Crayons posted this:

 Yeah.  That’s Mexican Potato Soup. There was actually no possible way for me to keep scrolling.  I HAD to gather ingredients and make this immediately.  Jenn’s excuse for making soup was because – while it’s still hot – everyone else is making pumpkin-stuff – so she can make soup #BecauseFallandStuff.  My excuse?  It’s 50 degrees (F) and raining.  Yeah.  It is fall & stuff here.  Potato soup < With enough of a kick to make your nose run < And to warm your soul < Yep.  Mexican Baked Potato Soup [Vegan/Gluten Free]

Jenn’s recipe (that you can get by clicking here if you haven’t already clicked up there for it) is made in the crockpot.  I decided a while back that I’m way too instant gratification for the crockpot, so – of course – I made it in the Instant Pot (you saw that one coming, right?!).  Jenn’s recipe is totally fabulous for those of you who can handle the anticipation of CrockPot cooking – and you should definitely go over there and check it out if that’s your preferred method.  She also adds a whole bunch of cheese to hers but…since us + cheese = not good, I made a few substitutions in that department.  🙂 Mexican Baked Potato Soup [Vegan/Gluten Free]

The second I made it I snapped a picture (uhm.  As I held an ice cube in my mouth because I was a wee bit over zealous in the tasting-before-cooling department) and told Jenn IT IS AMAZING.  To which she replied #happydance 🙂 🙂 Having ffraaands on Instagram is cool.  🙂 🙂  Oh.  Then I was still impatient, because #IWantToEatItAllNow …So I stirred some Tofutti Sour Cream in to it to speed up the cooling process.  #BestDecisionEver Mexican Baked Potato Soup [Vegan/Gluten Free]

So.  Yeah.  Soup.  Let’s make it? 🙂 


Mexican Baked Potato Soup
I switched up Jenn's recipe to be cheese-free and Instant Pot friendly :)
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  1. 1 large onion, diced
  2. 4 – 5 cloves garlic, diced
  3. As much jalapeno (seeded!) as you want, diced (I had probably 1/8th a cup)
  4. 4 cups of potatoes, diced
  5. 4 cups vegetable broth
  6. ½ cup of salsa of choice (I used Kirkland Brand salsa)
  7. 1 teaspoon cumin
  8. ¼ teaspoon oregano
  9. ¼ teaspoon garlic powder
  10. Green onions, to taste
  11. ½ cup nutritional yeast (or to taste)
  12. Black Pepper and/or white pepper, to taste
  13. Tofutti better than Sour Cream, to taste or optional
  1. Turn the “Sautee” feature on the instant pot. Once warm, add the onion, garlic and jalapenos – stirring frequently until brown.
  2. Once brown, click “Cancel” to turn off the sautee feature. Add the potatoes, vegetable broth, salsa, cumin, oregano and garlic powder – stir well.
  3. Close the lid and put it on “Sealed”. Click the “manual” button and reduce the time to 10 minutes.
  4. When it finishes cooking, allow the pressure to come down naturally. After 20 minutes you can release any remaining pressure and open the lid carefully – away from you.
  5. Now make a decision – do you want the soup chunky or creamy? I went with creamy. If you want it chunky, stop now and stir in the green onions, nutritional yeast and pepper. Top each serving with Tofutti, if desired. If you want it creamy (#teamCreamyForTheWin) (#ExceptIfWe’reTalkingAboutPeanutButter) .. keep reading
  6. Carefully (it’s hot!) transfer the soup to a blender. I had to do mine in 2 batches. Add the nutritional yeast and then pepper to the blender (but not the green onions). Blend until smooth. Stir in the green onions. Top each serving with Tofutti, if desired.
  7. Store in the refrigerator (of course) once cooled completely.
  1. This would probably be delicious topped with coconut bacon...hmm...*running off to make some now*
Adapted from Jenn from Peas and Crayons
Make Real Food
Mexican Baked Potato Soup [Vegan/Gluten Free]P.S.  Adding the Coconut Bacon – Totally a good idea 🙂 🙂 

P.P.S – If you don’t want to Instant Pot or Crock Pot it…you could probably do it on the stove top by… sauteing the onions, garlic and jalapeno, then adding everything except the nutritional yeast and green onions and boiling until the potatoes are done…then blend and add the nutritional yeast / green onions / any other yummy toppings.  I haven’t tried it this way, but I’m thinking it should work 🙂 

P. P. P. S. If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen (Affiliate Link).

P.S. – 

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13 thoughts on “Mexican Baked Potato Soup [Vegan/Gluten Free]

  1. You can have your chunky and creamy version together in one soup. Just process 1/2-2/3 of the soup in the blender then add back into pot. So creamy and chunky at the same time. Yummy..

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  4. This looks delicious, but I discovered that using an immersion blender is the way to go to prevent burning yourself by transferring hot ingredients to a blender. You just stick it into the pot and blend.

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