CHEEZY POTATO SOUP
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.
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.
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