Cheezy Loaded Potato Soup

Posted by on Mar 6, 2013 in Entrees, Recipes, Soups and Stews | 0 comments

Cheezy Loaded Potato Soup

Cheezy Loaded Potato Soup

Ingredients

  • 2 large russet potatoes, peeled/roughly chopped
  • 4-5 cups broccoli
  • 1 cup unsweetened almond or soy milk
  • 1 cup vegetable broth
  • 1 tsp salt (or to taste)
  • 1/2 cup nutritional yeast
  • fresh black pepper to taste
  • toppings:
  • 1 red onion, chopped
  • 1 small tomato, diced

Instructions

Boil a large pot of water + a few pinches of salt. enough water to cover the potatoes and broccoli.
Prep your veggies. Toss your potato into the boiling water. Cover.
After about 5 minutes, add in the broccoli and continue boiling until veggies are tender. Remove from heat. Drain water.
Saute the chopped onion until it caramelizes - add some salt and pepper and optional spices to enhance the flavor. Toss in the tomato. Add the Daiya cheese over top to melt. Turn off heat. (Saute in oil if desired - I just used a splash of water to keep oil free.)
Add the potato, broccoli, non-dairy milk, veggie broth and nutritional yeast to a blender, like a Vitamix. (Immersion blenders also work.) Blend from low to high until smooth. Blend with extreme caution since contents will be quite hot.
Add a few scoops of sauteed onion to the blender and blend. Do a taste test and add in the spices, optional flavor enhancers and salt to taste. Add in more liquid for a creamier or thinner texture.
You can serve warm from the blender or simmer in a pot on the stove until ready to serve. To serve, add tomato, onions, melted vegan cheese, tempeh bacon bits and whatever else you'd like to "load" your soup with. Store covered in the fridge and eat within a few days.
http://www.bhblnow.com/cheezy-loaded-potato-soup/

Credit for this recipe goes to Kathy@kblog.lunchboxbunch.com. You can find the original here.