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Potato Chili "Cheese" Soup

What you need: 

4 russet potatoes, peeled and cubed
1 large onion, diced
2 cloves garlic, minced
3 vegan chicken bouillon cubes, or equal
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon coriander
1 can diced green chilies
1 small jalapeno, roasted and minced (optional)
black pepper, to taste
1/2 cup nutritional yeast
4 cups water

What you do: 

Sauté onions and garlic in small amount of oil until onions are translucent. Add cumin, coriander and oregano. Sauté for one more minute. Add water, bouillon and potatoes. Simmer until potatoes are cooked through. Puree half of the soup with the nutritional yeast, unless you like it chunkier. Or puree the entire thing if you like it smooth. Add green chilies and jalapeno if desired. Adjust seasonings as necessary. When I made this, I had a little leftover Pico de Gallo and I threw it in, but it was good without it. But if you like more flavor, go ahead and throw some salsa in. It would also be good with some chipotle.

Preparation Time: 
20 min
Cooking Time: 
Recipe Category: 


Really good and satisfying! I might try it with chipotle peppers and more veggies next time.


I made this again tonight, with some adjustments.  I roasted two poblano chiles instead of the canned green chiles.  And I finely diced some fake ham.  (Yves brand).  Also added some pureed chipotle peppers, and corn.

It had a good smoky flavor, and was better than the old recipe.

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