Cheezy Potato Soup

Another cold, spring day found me craving some serious carbs and this soup was the perfect choice.  Thick, creamy and oh so perfect to warm the soul.  Vegan Bowl Attack is such a fun little cookbook and this is just one of the many recipes I have earmarked to make.

Cheezy Potato Soup

Vegan Bowl Attack Cookbook by Jackie Sobon

3                  lbs. yellow potatoes, peeled and chopped

1                  tablespoon coconut oil

1                  cup diced white onion

2                  cups gluten-free vegetable broth  (if making gluten free)

1                  cup unsweetened nut-free non-dairy milk

1/2               cup plain non-dairy yogurt

1/2               cup nutritional yeast  (gives the cheesy flavor)

1                  tablespoon tomato paste

1                  tablespoon Dijon mustard

1                  teaspoon salt

1/4               teaspoon freshly ground white pepper

1/4               teaspoon cayenne pepper  (optional)

For the assembly:

Vegan sour cream

Green Onions

Tempeh Bacon (if you have)

Place the potatoes in a large pot and cover them with water.  Bring to a boil over high-medium heat and then adjust the heat to medium and cook for 15-20 minutes until fork tender.  Drain the potatoes and return them to the pot.  (I kept about 1 cup aside then added back in after I pureed the soup to keep some chunks)

In a small pan, heat the coconut oil over medium heat and then sauté the onion until translucent.  Add the onion, vegetable broth, nondairy milk, yogurt, nutritional yeast, tomato paste, and mustard to the potatoes; stir together.

Bring the mixture to a simmer and then adjust the heat to medium-low.  Carefully use an immersion blender to puree about half the mixture so that it remains pretty chunky.  (I had set a cup aside then added back in after the puree).

Simmer for an additional 10 minutes and stir in the salt, pepper and cayenne.

Yield 6 servings