Fully Loaded Vegan Cheesy Potato Soup
This soup is everything. Smooth, hearty, savory, satisfying, cheesy, and bacon-y. A base of blended potatoes and cauliflower yields an ultra-creamy texture while smoked paprika adds smokiness and depth of flavor. The finishing touch in this fully-loaded soup? A mound of crisp shiitake bacon and chives.
This soup is everything. Smooth, hearty, savory, satisfying, cheesy, and bacon-y. A base of blended potatoes and cauliflower yields an ultra-creamy texture while smoked paprika adds smokiness and depth of flavor. The finishing touch in this fully-loaded soup? A mound of crisp shiitake bacon and chives.
- 1 tablespoon apple cider vinegar
- freshly ground black pepper
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- freshly ground black pepper to taste
- 1 tablespoon arrowroot powder
- 4 cups low-sodium vegetable broth
- 1/2 cup nutritional yeast flakes
- 1 tablespoon extra-virgin olive oil*
- 2 cups small cauliflower florets
- 12 ounces shiitake mushrooms wiped clean, stemmed, and very thinly sliced
- 1/2 teaspoon to 3/4 fine grain sea salt
- 1 medium yellow onion diced (about 1 1/2 cups )
- 1 large shallot finely diced (about 3/4 cup )
- 2 teaspoons sea salt divided, plus more to taste
- 2 pounds yukon gold potatoes, peeled and cut into 1/3-inch
- 1 cup silk unsweetened original soymilk or cashewmilk plus more if needed
- 1/2 cup raw cashews or shelled hemp seeds**
- 1/2 cup chopped roasted peeled, and seeded red peppers (i use jarred roasted red peppers
- 1 tablespoons to 2 fresh lemon juice to taste ((pulls all the flavors together and makes them pop))
- 1 tablespoon reduced-sodium tamari ((adds depth of flavor))
- chopped chives or thinly sliced scallions
- shelled hemp seeds (optional)
- Carbohydrate 9.08414029324703 g
- Cholesterol 0 mg
- Fat 1.92571959657638 g
- Fiber 3.19023648312902 g
- Protein 5.38125696258971 g
- Saturated Fat 0.267288916232903 g
- Serving Size 1 1 Serving (314g)
- Sodium 719.230490853285 mg
- Sugar 5.89390381011802 g
- Trans Fat 0.23176024787959 g
- Calories 67 calories
Step-by-step
- Start by making the shiitake bacon. Preheat the oven to 375F, and line a large baking tray with parchment paper. Spread the shiitakes out over the pan. Drizzle with the olive oil, sprinkle with the sea salt and black pepper, and toss to evenly coat. Bake for 25 to 30 minutes or until golden brown and crisp, using tongs to flip the mushrooms every 10 minutes. Remove from oven and let cool. They’ll continue to crisp as they cool.
- Once the shiitake bacon is in the oven, get started on the soup. In a large dutch oven or stock pot, heat the olive oil over medium-low. Add the onion, shallot, 1 teaspoon of the sea salt, smoked paprika, and black pepper, and cook for 6 minutes, or until the onion is soft and translucent, stirring occasionally.
- Next, add the diced potatoes, cauliflower florets, and vegetable broth. Stir to combine and increase the heat to medium-high. Bring to a rapid simmer for 5 minutes. Then, reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, or until the potato and cauliflower are fork-tender, stirring occasionally to ensure they remain submerged.
- Meanwhile, prepare the "cheddar" sauce. Add the remaining soy milk, cashews, roasted red peppers, nutritional yeast, arrowroot powder, apple cider vinegar, and the remaining 1 teaspoon sea salt to a high-speed blender. Blend on high for 2 minutes, or until completely smooth. Set aside.
- Once the potatoes and cauliflower florets are fork-tender, turn off the heat and use an immersion blender (i.e., hand blender) to blend the soup in the pot until smooth (alternatively, transfer the soup to a high-speed blender in batches, blend until smooth, and return to the pot).
- Next, add the "cheddar" sauce to the soup and stir well to incorporate. Turn the heat on medium and cook for 3 to 5 minutes, or until the soup begins to thicken, stirring constantly. Be careful not to overheat or the arrowroot will lose its thickening power.
- Once the soup has thickened, turn off the heat and stir in the fresh lemon juice and tamari. Taste and season with more sea salt, black pepper, and smoked paprika, if desired. (I usually add another 1/2 to 1 teaspoon sea salt, several cranks of freshly ground black pepper, and a few more shakes of smoked paprika.)
- Ladle the soup into bowls and top each with a small handful of shiitake bacon and a sprinkle of the chives or scallions. Garnish with the hemp seeds, if desired.
- Cover the stockpot and refrigerate for up to 4 days (or transfer to a freezer-safe container and freeze for up to 1 month). Reheat the soup in the stockpot over medium-low heat until warmed throughout. If the soup is too thick, whisk in more soy milk or cashew milk, 1/4 cup at a time, until desired texture is reached. Ladle into bowls and top as desired.
My Favorite Comfort Food: Fully Loaded Vegan Cheesy Potato Soup
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. Weeknights are often a whirlwind of school pick-ups, homework battles, and the never-ending cycle of laundry. But even amidst the chaos, I crave comfort food – something warm, satisfying, and easy to whip up. That's where this Fully Loaded Vegan Cheesy Potato Soup comes in. It’s become a staple in our household, a go-to recipe that's quick to prepare, incredibly flavorful, and surprisingly nutritious.
What sets this soup apart is its incredible creaminess. Forget the heavy cream and butter – this vegan version achieves the same luxurious texture using a clever combination of blended potatoes and cauliflower. It's unbelievably smooth and decadent, proving that vegan cooking doesn’t have to compromise on taste or texture. The smoky paprika adds a depth of flavor that’s both unexpected and utterly addictive. And let's not forget the crispy shiitake bacon topping! This adds a delightful salty crunch that perfectly complements the creamy soup base. It’s the perfect balance of textures and tastes.
One of the things I love most about this recipe is its versatility. It's easily customizable to suit your preferences and dietary needs. Feel free to experiment with different herbs and spices to create your own unique flavor profile. You can add other vegetables like carrots or celery for extra nutrients and texture. And if you're not a fan of shiitake mushrooms, you can use another type of mushroom or even omit the bacon altogether. The beauty of this recipe is its adaptability.
This soup is not just a weeknight wonder; it's also perfect for entertaining guests. It's hearty enough to serve as a main course, yet elegant enough to impress. The vibrant colors and enticing aroma make it a conversation starter, and the creamy texture and satisfying flavors will leave your guests wanting more. It's the kind of dish that brings people together, creating a warm and inviting atmosphere around the dinner table.
Beyond the convenience and deliciousness, this soup is also packed with nutrients. Potatoes and cauliflower are excellent sources of vitamins and fiber, contributing to a healthy and balanced meal. The nutritional yeast adds a cheesy flavor without any of the dairy, making it a great choice for those with lactose intolerance or who are following a vegan diet. And let's not forget the health benefits of mushrooms, which are known for their immune-boosting properties.
So, the next time you're looking for a quick, easy, healthy, and utterly delicious meal, look no further than this Fully Loaded Vegan Cheesy Potato Soup. It’s a recipe that has become a true reflection of my life – a balance of busy days and simple pleasures, of wholesome ingredients and satisfying flavors. It's a reminder that even in the midst of a hectic schedule, we can still nourish our bodies and souls with food that is both delicious and good for us. It’s a recipe I'll be making again and again, and I hope it becomes a cherished favorite in your home as well.
This soup is more than just a meal; it’s an experience. It’s a taste of comfort, a moment of calm amidst the chaos, and a reminder that even the simplest recipes can bring immense joy. So go ahead, make a batch, and share the love (and the deliciousness) with your family and friends.
Enjoy!
