This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
Ever notice how Philly Cream Cheese adds creaminess to anything you put it in? Like that's its mission here on Earth? See how it turns tomato soup into bisque without trying.
We've taken everything you love about a fully loaded baked potato and made it over into a silky soup that fits your healthy eating plan. Eat it now, thank us later.
