Potato Cheez Soup
1 large potato, peeled and diced
1 large carrot, coarsely chopped
1 small onion, coarsely chopped
2 cups vegetable broth
1- 15 oz can of great northern beans, rinsed and drained
1 cup plain rice milk (unsweetened)
1/2 cup nutritional yeast flakes
2 tablespoons fresh lemon juice
1 1/4 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
your kids favorite stir-ins (vegan bacon bits, croutons, cooked veggies, cooked grains,
fresh herbs, etc.)
Put potato, carrot, onion, and vegetable broth in a large soup pot and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until vegetables are very soft (about 15 to 20 minutes.)
Stir remaining ingredients into cooked vegetables. Puree in batches in a blender (food processor or hand blender works as well but the soup is not as smooth.) Process until completely smooth. Pour blended batches into a clean, large soup pot. Warm over low heat, stirring often, until hot. If too thick, add additional milk, broth, or water to achieve desired consistency.
My kids prefer this with beans - it's hearty but a little grainy. You can sub a block of silken tofu for the beans and it comes out beautiful and smooth and creamy.
SO HOW'D IT GO?
this soup is my favorite soup ever ever, and i don't usually like soups. My mom prefers to eat it cold the next day with chips, kinda like a dip! it makes a very good dip also...
Yummmmmm.
In my produce box this week, there were potatoes, carrots, and onions. So I decided to make a pot of this soup. Sooooo gooood.
I replaced the beans with a box of silken tofu and it's so creamy. I didn't even add a drop of soy milk.
Maybe start out with less lemon juice and taste the soup as you add it, because I just gave a good squeeze of lemon to mine as I tend to triple the amounts of lemon juice in recipes because I love it so much, but this time it was a bit too lemony. The extra acid just gave it a funny taste. Since I didn't measure, I may have added more than 2 tbsp, but next time I'll start with about half that and add more if it needs it.
Otherwise, delicious, easy, and fast, which is pretty awesome for a homemade potato cheez soup.
I thought this was very good. Very rich & creamy. It was even better the next day. Mine was more like Potato-Carrot soup This wasn't a bad thing though. I used tofu instead of beans & soy milk instead of rice milk. I topped it off with some Hain Carrot Chips (Yummy). I think I will omit the nutritional yeast & use less carrot next time & see if I can pass it off as the traditional cream of potato soup.
Great recipe, thanks for posting!
Wow, this recipe really is to good to be true. Velvety, creamy, cheesy, heaven. My family loved it! I used a can of great northern white beans and followed the recipe exactly, just whipped it in an upright blender and served with homade croutons and a little dill. Wonderful! Thanks for an awsome recipe.
Question. Are the vegetables boiled in the veggie broth and then the rest of the ingredients are added, or are they boiled in water and the broth is added later with the rest of the ingredients? I don't think 2 cups of broth would be enough to boil the veggies but I thought I would ask anyway.
The veggies are boiled in the broth. I know 2 cups doesn't seem like enough, but it is. It's important to simmer and keep covered so that you retain as much liquid as possible.
Question. Are the vegetables boiled in the veggie broth and then the rest of the ingredients are added, or are they boiled in water and the broth is added later with the rest of the ingredients? I don't think 2 cups of broth would be enough to boil the veggies but I thought I would ask anyway.
I used just over 2 cups of veggie broth, added the spices then too. The vegetables release a lot of their own water and it all ends up being more stew-like than a soup, hope that helps!
Question. Are the vegetables boiled in the veggie broth and then the rest of the ingredients are added, or are they boiled in water and the broth is added later with the rest of the ingredients? I don't think 2 cups of broth would be enough to boil the veggies but I thought I would ask anyway.
Just made this for the first time since last winter (finally is getting really cold in WI again), and I had forgotten how yummy it is! Added extra spices (thyme, rosemary, lots of gariic and onion powder, black pepper), did not puree, and added sour cream/flour toward the end. This turns out amazingly creamy and really cured what ailed me last night as I shivered away!
Oh yeah, and I didn't even bother peeling the potatoes, so it was even easier and quicker!
This is sooo good! I used half a can of garbanzo beans and half a container silken tofu! I'm definately making this again! You could never guess this was dairy-free!
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