Potato and Cheddar Cheese Soup

🧂 Ingredients

• 4 large russet potatoes

  peeled and diced
• 1 medium onion

  finely chopped
• 3 cloves garlic

  minced
• 4 cups 960 ml vegetable broth
• 2 cups 480 ml plant-based milk (I love using oat milk)
• 2 cups 240 g sharp vegan cheddar cheese, shredded
• 1 cup 240 ml plant-based heavy cream
• 3 tbsp 45 g vegan butter
• Salt and pepper to taste
• Chives and grated cheddar for garnish

Instructions

• 1 Sauté the Aromatics: In a large pot, melt the vegan butter over medium heat. Add
  the finely chopped onion and sauté until translucent. Add the minced garlic and
  cook for another minute until fragrant.
• 2 Cook the Potatoes: Add the peeled and diced potatoes to the pot, along with the
  vegetable broth. Bring to a boil, then reduce the heat and let it simmer until
  the potatoes are fork-tender (about 15-20 minutes).
• 3 Blend for Creaminess: Once the potatoes are soft, use an immersion blender to
  purée the mixture until smooth. If you like a chunkier texture, you can blend
  only part of the mixture.
• 4 Add the Dairy: Stir in the plant-based milk and plant-based heavy cream. Bring
  the soup back to a gentle simmer before adding the shredded vegan cheddar
  cheese. Mix until the cheese is completely melted and well incorporated.
• 5 Season and Personalize: Season with salt and pepper to taste. At this stage,
  feel free to get creative! Add-ins like crispy vegan bacon bits, a dash of
  smoked paprika, or even some roasted corn can bring new dimensions to your soup.

Nutrition Info