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Potato Cheez Soup

What you need: 

1 large potato, peeled and diced
1 large carrot, coarsely chopped
1 small onion, coarsely chopped
2 cups vegetable broth
1- 15 oz can of great northern beans, rinsed and drained
1 cup plain rice milk (unsweetened)
1/2 cup nutritional yeast flakes
2 tablespoons fresh lemon juice
1 1/4 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
your kids favorite stir-ins (vegan bacon bits, croutons, cooked veggies, cooked grains,
fresh herbs, etc.)

What you do: 

Put potato, carrot, onion, and vegetable broth in a large soup pot and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until vegetables are very soft (about 15 to 20 minutes.)
Stir remaining ingredients into cooked vegetables. Puree in batches in a blender (food processor or hand blender works as well but the soup is not as smooth.) Process until completely smooth. Pour blended batches into a clean, large soup pot. Warm over low heat, stirring often, until hot. If too thick, add additional milk, broth, or water to achieve desired consistency.
My kids prefer this with beans - it's hearty but a little grainy. You can sub a block of silken tofu for the beans and it comes out beautiful and smooth and creamy.

Preparation Time: 
40 minutes
Cooking Time: 
Servings: 
4

SO HOW'D IT GO?

This recipe is quite good.  Made it on a cold night recently and it really hit the spot!  A couple variations when I made it:  added 3 cloves garlic to the cooking vegetables, added rosemary and thyme, and added vegan sour cream mixed with a little flour at the end for thickening and a little extra flavor.  Oh yeah, and I used garbanzo beans, and did not puree any of it as I like a chunky soup.  It was fantastic, and I ate leftovers for 3 days.  Thanks for the recipe!

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This recipe is absolutely delicious. Thank you thank you.

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