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Potato Cheese Soup...Dairy and Nut Free

Course: Soup
Cuisine: Vegan
Keyword: soup vegan cheese
Servings: 4 people
Author: Shelly Hughes
Potato Cheese Soup...Dairy and Nut Free
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  • 4 potatoes, diced about 1 pound
  • 4 carrots, chopped about 1/2 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 tsp tamari
  • 1/4 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp pepper
  • salt to taste optional


  • Chop the potatoes and carrots into a rough chop. Slice carrots into 1/4 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.