This combination of a hearty, carb-y potato casserole with cream of celery soup is a real winner. The soup is light, yet filling and satisfying and so easy to make. After you make the soup, the rest of this recipe is a snap — it's all just a matter of combining everything in a dish and baking it in the oven until it's crispy on top and completely warmed through. The casserole is made from hash browns, a bit of the cream of celery soup, dairy-free créme fraiche, melty cheese shreds, and crunchy, salty crackers for the topping.
Cheesy Potato Casserole With Cream of Celery Soup [Vegan, Gluten-Free]
Ingredients
For the Cream of Celery Soup:
- 2 1/2 cups water
- 4 celery stalks, finely chopped
- 4-6 ounces celeriac, peeled and chopped
- 2 medium potatoes, cubed
- 1/2 leek, chopped
- 2 tablespoons vegan butter
- 1/2 onion, diced
- 4 ounces mushrooms, diced
- 1 garlic clove
- 2 tablespoons olive oil
- 2 tablespoons flour
- 2 cups non-dairy milk
- 1 teaspoon vegetable bouillon powder
- 1 1/2 teaspoons oregano
- Salt and black pepper, to taste
For the Casserole:
- 2 pounds frozen hash browns or similar, partially thawed and cubed
- 16 ounces vegan crème fraiche or vegan sour cream
- 10 ounces cream of celery soup
- 1 cup vegan cheddar cheese shreds
- 1/2 cup vegan butter, melted
- 1/2 cup salty crackers, crushed
- Salt and pepper, to taste
Preparation
For the Cream of Celery Soup:
- Boil water in a large pot.
- Add the first four ingredients, lower the heat, and cook for 10-15 minutes, or until the vegetables are soft.
- Meanwhile, heat the butter in a frying pan, add onions, and sauté on their own for a few minutes. Then, add the mushrooms and garlic and heat for 5 more minutes.
- Remove from heat and collect the remaining water by pouring the mixture through a strainer.
- Pour a little olive oil onto the onions, mushrooms, and garlic. Add half the flour and stir. Repeat.
- Now, pour the celery water onto the mushrooms and whisk until smooth.
- Pour in the celery mix on top and stir.
- Slowly add the non-dairy milk while stirring. Stop when you are happy with the consistency. You might want up to 1/2 cup more/less.
- Add the vegetable bullion powder, oregano, and salt/ pepper.
- Simmer for 15 minutes.
- Remove about 1/3 of the soup for the casserole and blend smooth with an immersion blender.
For the Casserole:
- Combined the potatoes, sour cream, celery soup, half of the butter, and the salt and pepper into a casserole dish.
- Then, top with the crushed crackers and drizzle the rest of the butter on top.
- Bake 40 minutes at 350°F.
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Celeriac -
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Nutritional Information
Total Calories: 4003 | Total Carbs: 403 g | Total Fat: 257 g | Total Protein: 66 g | Total Sodium: 5036 g | Total Sugar: 16 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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