It's less than a week until Christmas and baby it's gettin' cold outside. I say this calls for some soup!
This basically just a really good loaded potato soup. It's one of my new go-tos for dinner. In fact, it was such a hit the first time that I went through the effort of remaking it for pictures because it was gone so fast.
Anyway, this soup is simple, easy, and a winner every time and I really hope you make it and enjoy it.
Warm Cheddary Potato Soup
Satisfy your cravings for comfort food with this creamy, savory, loaded potato soup!
Ingredients
5 large or 10 small red skin potatoes (peeled if desired), cut into cubes
1 quart vegetable broth
2 teaspoons olive oil
4 stalks celery finely chopped
1 medium onion finely chopped
1 cup broccoli florets roughly chopped
3 cloves garlic minced
1/4 cup almond meal/flour
1 teaspoon fresh dill or 1/2 dried
1 teaspoon fresh thyme or 1/2 dried
2 teaspoons garlic powder
1/2 cup sweet potato puree or pumpkin puree
2 cups unflavored plant-based milk I used almond
2 tablespoons worchestershire *see note
1 teaspoon liquid smoke optional
1 tablespoon lemon juice
3/4 cup vegan cream cheese
1/3 cup nutritional yeast or more to taste
salt and black pepper to taste
Optional Toppings
chopped green onions
shredded non-dairy cheese
Instructions
Combine potatoes, celery, onion, broccoli, garlic, and oil in a medium or large pot or dutch oven and saute, stirring often, for about 10 minutes until browned. Add the almond meal to pot along with dill, thyme, and garlic powder and stir over heat to toast the almond for about 2 minutes.
Add the broth, pumpkin (or sweet potato), worchestershire, smoke, and lemon then reduce heat to medium. Continue cooking, stirring occasionally, until potatoes are tender, about 15 minutes.
Reduce heat to low and measure out about 3 cups of the soup in a glass measuring cup. Pour into a blender or food processor and pulse until smooth then return to pot to add creaminess. (Alternatively, you can use an immersion blender and simply puree part of the soup as desired.)
Stir in "cream cheese", nutritional yeast, and season to taste with salt and pepper then turn off heat.
Serve hot topped with crumbled "bacon", cheese, and green onions.
Recipe Notes
Be sure to use a brand of worchestershire sauce that you've checked the ingredients because most worchestershires contain anchovy. Annie's makes a good one.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Caramel & Pecans Sticky Buns
- Creamy Fettuccine Alfredo Primavera Pasta
- Sweet Potato Pecan Streusel Spice Muffins
- Cheesecake Brownie Cookies & Cream Bars
- Pesto Pizza Monkey Bread
Also, I've been starting to vlog in case you missed it.
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- Vlog #4 Grocery Shopping with Gringalicious at Trader Joe's
- Hiking to Snow Creek Falls + I Hit 17k Followers!
- Vlog #3: Looking for a New Gym + Meet My Baby