Baked Potato & Greens Soup With Potato-Wedge Croutons

OMG. It’s been TEN years. Well, we do enough OMG-ing in the new intro, so I’ll leave it at that for now. But the Veganomicon 10th Anniversary Edition is out this month, and it’s made me excited enough to update my blog! The book has been tidied up, made a little easier, and most importantly, a lot of photos have been added, all by Kate Lewis. There are also 25 new recipes! I’ll be posting some classics over the next few weeks to get you excited. Order the book on Amazon or where ever you like to support, thank you thank you thank you.

Let’s start with this favorite: a potato soup with giant french fry in it! That is, a potato wedge that’s been dredged in cornmeal and lightly fried. As for the healthy part, we use kale here, but escarole or spinach would be good, too. Make the baked potatoes the night before so that you can have this soup ready in thirty minutes.