CHEEZY POTATO SOUP

SERVES 6 PORTIONS

FOR THE SOUP

3 lb. (1.4 kg) yellow potatoes, peeled and chopped

1 tbsp. (14 g) coconut oil

1 cup (160 g) diced white onion

2 cups (475 ml) gluten-free vegetable broth

1 cup (235 ml) unsweetened nut- free non-dairy milk

1/2 cup (115 g) plain non-dairy yogurt

1/2 cup (30 g) nutritional yeast

1 tbsp. (16 g) tomato paste

1 tbsp. (15 g) Dijon mustard

1 tsp. salt

1/4 tsp. freshly ground white pepper

1/4 tsp. cayenne pepper (optional)

FOR THE ASSEMBLY

1/2 of a batch of Tempting Tempeh Bacon

Silky Sour Cream, for dolloping

3 tbsp. (9 g) chopped fresh chives

Cracked black pepper, to taste

NUTRITIONAL VALUES

Calories: 735kcal
Fat: 11.7g (7.1g S.Fat)
Carbs: 110.7g
Protein: 51.8g
Sugar: 59.6g
Sodium: 1339mg

METHOD

TO MAKE THE SOUP Fill a large pot halfway with water and add the potatoes. Bring to a boil over high-medium heat, then reduce to a low heat and cook for 15 to 20 minutes, or until fork tender. Return the potatoes to the pot after draining.

Heat the coconut oil in a small saucepan over medium heat, then sauté the onion until translucent. To the potatoes, stir in the onion, vegetable broth, non-dairy milk, yoghurt, nutritional yeast, tomato paste, and mustard.

Bring the mixture to a boil, then reduce the heat to medium-low.

Purée about half of the mixture with an immersion blender (see note) to keep it chunky. Simmer for 10 minutes more after adding the salt, black pepper, and cayenne.

TO ASSEMBLE Divide the soup among 6 bowls and top with Tempting Tempeh Bacon, Silky Sour Cream, chives, and cracked pepper to taste. Serve right away.