Comforting Cheezy Potato Soup

Yesterday I was really craving some potatoes. While browsing the internet for a new mashed potato recipe I came upon this potato soup recipe and after I saw it I could not get it out of my head. I was tempted to skip the spin class I had planned to go to just so I could get home faster and make it, but I rationalized that I'd probably feel less guilty eating the soup if I went to spin class first. I know myself well and I cannot just have one bowl of soup. I always go back for a second bowl and last night was no exception.

This soup has cooked carrot in it and Ross doesn't like cooked carrots. He's also not a big fan of nutritional yeast (also in this soup) so I wasn't sure he'd like the soup even without the carrot in it. Even so, I set aside one bowl of soup before adding in the carrots, so he had the option of trying the soup if he wanted to.

My cooking is really hit or miss with Ross. Not because he thinks I'm a bad cook, but because he doesn't like the foods that I choose to cook. Beans, mushrooms, sweet potatoes, most vegetables... All things he won't eat. He's gotten better about trying new things lately (a lot better) but I've learned not to hold my breath about him trying something that I've cooked.

He agreed to try the bowl of soup sans carrots (I didn't tell him there was nutritional yeast in it, shhhh!) and took it in the guest bedroom to eat it while he watched his Thursday night football. After a little while I heard the distinct sound of a spoon scraping an empty bowl so I went in to see how he liked it. He loved it! His normal response when I ask how he likes something is - Yeah, it was good. Last night he gave me - That was really good. No, it was great! I really liked it. 

What?!? I was genuinely shocked. I mean, I loved the soup but he is so unpredictable with what foods he likes and doesn't like. I was beyond thrilled that he liked this soup!

Comforting Cheezy Potato Soup - serves 6

  • 1 sweet onion, diced
  • 3 stalks of celery, diced
  • 6 cups veggie broth (I used 2 cubes of veggie bouillon and 1 cube of vegan beef flavored bouillon)
  •  4 red potatoes, chopped fairly small but not quite diced
  • 1 cup nutritional yeast
  • 2 tsp turmeric
  • 1 tsp Montreal Steak seasoning (or just some salt and pepper)
  • 3 whole carrots, chopped
  • 3/4 cup non-dairy milk
  • 1.5 tbsp corn starch
  • Optional: frozen broccoli

1. Saute the onion over medium-low heat, stirring occasionally, until it starts to brown and stick to the pot a bit. Add a little bit of water to loosen the onion and continue to cook until it's completely soft, adding more water as needed.

2. Add in the celery, potatoes, and veggie broth/bullion. Turn the heat up and bring to a boil. Cover, reduce the heat to low, and let simmer for about 20-25 minutes, or until the potatoes are really soft.

3. While the soup is cooking, steam your carrots until soft. If you don't have a steamer basket then you can just cook the carrots with the potatoes, but then half of the carrots will get pureed along with the potatoes (see below).

4. Remove the soup from the stove and puree half of it. I used an immersion blender but you can also transfer half of the soup to a blender or food processor. If you do this be sure to vent the lid of the blender/food processor and do not blend for too long. If you put hot potatoes in a blender or food processor and they blend for too long they get a really weird consistency. It's great if you're making vegan fondue, not great for soup. To avoid this, I would pulse rather than blend. Return the soup to the stove.

5. Turn the heat to medium and stir in the nutritional yeast, turmeric, Montreal steak seasoning, and carrots (and frozen broccoli if you so choose).

6. Pour your milk into a small bowl and stir in the cornstarch until it completely dissolves. Pour this into the soup mix and stir. Let the soup cook and thicken for about 10 more minutes before serving. Be sure to stir frequently so it doesn't stick to the bottom.


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