This potato cheese soup is dairy and nut free! You'll like this soup because it requires basic ingredients found in most kitchens. Although two ingredients that may be new to you are nutritional yeast and tamari. Each of these items are easy to find in your local grocery store or online. Nutritional yeast gives the soup a cheesy flavor and contains B12. Tamari is a like soy sauce but has less sodium and gives the soup a umami or rich flavor.
This soup is created in three parts. First, you will need to simmer the potatoes and carrots. While they are simmering you will sauté the rest of the vegetables. And the last part is to add all the vegetables to a blender with the spices and blend. Basically, while the potatoes and carrots are cooking. You can cut up the rest of the veggies and add them to a pan and saute. In about about 30 minutes you will need to add all the ingredients to a blender and blend till smooth. As a result, you will have a delicious soup in about 30 minutes.
Also, as an option you can put aside some of the cooked potatoes and carrots and add them to the soup once it is done blending for a chunkier potato soup. If you are not into jalapeños, you can leave it out of the recipe.
Is it ok to swap out ingredients? YES!!!
I like this recipe because you can use whatever type of potatoes you have on hand and you can easily swap the red onion for yellow or white. Types of tomatoes can vary also. This is a very flexible recipe. That is why I love plant based cooking!
- Red potatoes, (swap with any potatoes available)
- Red Onion (swap for white or yellow onion)
- Spices: garlic powder, onion powder, nutritional yeast and salt and pepper to taste.
3 Steps in making the Potato Cheese Soup:
Don't be intimidated by the recipe. It sounds like a lot but it comes together quickly and taste delicious.
Part One: Boil the potatoes and carrots
You can ruff chop the potatoes and carrots. The potatoes are cut in half and then into 1 inch wedges. The carrots are chopped into ¼ inch round slices.
Once you have the potatoes and carrots chopped you can add them to a pot and pour in some water. The water should be about an inch above the vegetables. Bring to a boil and let simmer for about 30-40 minutes until the potatoes and the carrots are fork tender.
Part Two: Oil Free Sautéing of the vegetables
While the carrots and the potatoes are simmering. You can cut up the rest of the vegetables and add to a sauté pan for an oil free sauté.
For an oil free sauté, you want to make sure the pan is nice and hot and add the sliced onions and a little water and stir for 3-4 minutes until the onions become soft and translucent.
Next you want to add in the garlic and sauté for about 1 minute. Then you want to add in the jalapeño and the tomatoes and stir. You can then add in some tamari and stir.
The tomatoes and the rest of the vegetables will start to soften and come together. This process takes about 7 -10 minutes for the sauté to be completed.
Part Three: Blending everything together
Once the potatoes and the carrots are fork tender you can drain the water and add the carrots and potatoes to the blender.
Next , add the sautéed mixture to the blender with carrots and the potatoes
Add in the spices and one cup of boiling water.
Mix in the blender till smooth. The blending time is about 5 minutes. You can season to taste with any additional salt and pepper.
This soup can be store in the refrigerator and easy reheated. I like to top the soup with green onion and a side of garlic bread with a salad. You can also put some of the boiled potatoes and carrots to the side and add back into the soup after the soup has been blended to make it chunkier.
P.S. If you make this recipe, leave a comment below, share your pictures on Instagram and tag me with @plantbasedfoodylife … I’d love to see what you make!!!
- 4 potatoes, diced about 1 pound
- 4 carrots, chopped about ½ pound
- 1 red onion, thin slices
- 2 garlic cloves, minced
- 1 jalapenos, small dice optional
- 1 cup tomatoes, quarted 4 capri tomatoe or tomatoes on hand, about 1 pound
- 1 cup water, boiling
- 1 teaspoon tamari
- ¼ cup nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- salt to taste optional
- Chop the potatoes and carrots into a rough chop. Slice carrots into ¼ inch circle and cut the potatoe in half and create wedges about an inch long wedges.
- Add the chopped potatoes and carrots to a pot and cove the vegetables with water. An inch of water above the vegetables. Bring to a boil and reduce to a simmer. Simmer for a bout 25-30minutes or until the potatoes and the carrots are fork tender. Drain the potatoes and carrots in a colandar. Add to the blendar
- To hot saute pan add the sliced red onion and a little water. Stir and sautee for 3-5 minutes until the onions become soft and traslucents. Add in the garlic and stir for about a minute. Add in the jalepon and stir. Add in the tomatoes. Stir and add in tamari.
- Add all the cooked ingredients and spices to the blender. Add in a cup of boiling water and blend until smooth about 3-5 minutes. Salt and pepper to taste.
- Top with chives or green onions. You can add some garlic bread. For a chuncky potato soup put aside some of teh cooked potatoes and carrots and add to the soup after blended.