If you’ve visited Maryland or are a resident, then you know Old Bay seasoning is a staple in a lot of the dishes. Salty with a hint of lingering spice, Old Bay is used mostly on seafood like blue crabs and steamed shrimp.
But I can tell you, I’ve put it on just about everything including this one pot, plant-based Maryland Style Cream of Potato Soup.
Originally, my intention was to make a mock version of Maryland Cream of Crab using jackfruit shreds in place of the crab – you know I like to keep it plant-based.
While the flavor of the cream of jackfruit soup turned out well, the texture was a little chewier than anticipated. Plus, after letting family try the soup, their response was this: It would be really great with potatoes!
So in addition to making potatoes the star of the show, I aimed to bulk up the veggies with sweet corn for a delicious, hearty soup…
And that’s how my vegan version of Maryland Style Cream of Potato Soup came to be.
Get the recipe below!
Ingredients (5 servings)
- 3 tbsp. dairy free butter (divided)
- 1 medium sweet onion (diced)
- 4 tbsp. 100% whole wheat flour
- 5 cups plant milk; divided (pea milk or oat milk work best)
- 4 tsp. sherry cooking wine
- 1/4 + 1/8 tsp. dry mustard
- 1/4 tsp. celery seeds
- Parley flakes
- 3 tbsp. Old Bay Seasoning
- 6 cups honey gold potatoes (cubed)
- 16 oz. bag frozen sweet corn (or 2 cups of fresh)
Directions
- In a large pot over medium heat, melt 1 tablespoon butter. Add the onions and sauté until translucent – about 5 minutes.
- Add the remaining butter and let it melt. Then whisk in the flour 1 tablespoon at a time. Stir in 5 cups of milk, the sherry, dry mustard, celery seed, 3 tablespoons Old Bay, parsley and potatoes.
- Bring the soup to a boil then reduce to medium-high heat and let the potatoes simmer. Simmer for 12-15 minutes until the potatoes are slightly tender.
- Add the corn and remaining milk. Continue to cook for about 10 minutes or more until the corn is cooked through, the potatoes are tender and the consistency of the soup is to your liking.*
- Add more Old Bay, mustard and celery seed to taste. Garnish with additional parsley flakes to serve. Enjoy!
*The soup will continue to thicken as it cooks; whisk in a more flour as needed to thicken the soup even more.
Did you make this recipe? Tag @strong.bold.healthy on Instagram or Facebook to show me your creation!
Want more one pot meals? Try this plant-based Autumn Pot Pie Soup!
If you are following the SBH Plant-Based 21-day Meal Plan, one serving of Maryland Style Cream of Potato Soup is approximately:
- 2 servings Vegetables
- 1/2 serving Grains
- 1.5 servings Protein (Meat and Dairy Alternative)
- 1 serving Healthy Fats
Note: Strong.Bold.Healthy does not promote calorie counting. However, being that some may use calorie counting as a tool to help maintain a healthy weight, 1 serving of Maryland Style Cream of Potato Soup is approximately 330 calories. Nutritional information is a rough estimate.
