"Cheesy" Potato Soup

This recipe was taken from Forks Over Knives the Cookbook.  I have made it several times now, and I absolutely LOVE it.

Comments from the book:  A WARM, RICH, and creamy soup, this is a delicious plant-based alternative to standard dairy-heavy, fat-laden cheese soups.  Depending on your preference, you can puree all or part of this soup; it will taste great either way.

SERVES 4

1 medium yellow onion, peeled and diced

2 cloves garlic peeled and minced

4 cups vegetable stock, or low-sodium vegetable broth

1 bay leaf

3 large Yukon Gold potatoes (about 1 1/2 pounds), peeled and chopped

1 batch No-Cheese Sauce

Salt and freshly ground black pepper to taste

4 green onions (white and green parts), sliced

2 tablespoons chopped parsley

Saute the onion in a large saucepan over medium heat for 10 minutes.  Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.  Add the garlic and cook for another minute.  Add the vegetable stock, bay leaf, and potatoes.  Bring the mixture to a boil over high heat.  Reduce the heat to medium and cook, covered, for 20 to 25 minutes, or until the potatoes are tender.  Remove the bay leaf.  Puree the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel.

Return the soup to the pot if necessary, add the No-Cheese Sauce, and season with salt and pepper.  Cook over low heat, stirring frequently, for 5 minutes.  Serve garnished with the green onions and parsley.

VARIATION

• For a southwestern version with a kick, saute 2 minced jalapeno peppers along with the onion.  With the garlic, add 1 tablespoon of cumin seeds, toasted and ground, and 1 tablespoon of ancho chile powder, toasted in a dry skillet.  Add the zest and juice of 1 lime to the No-Cheese Sauce.  along with the green onions, garnish the soup with 1/4 cup of chopped cilantro instead of parsley.

My Notes - I do only puree a portion of the soup because I like the chunks.

Enjoy!

No-Cheese Sauce

I found this WONDERFUL recipe in Forks Over Knives the Cookbook.  You can use this with so many other dishes when you are not wanting to eat dairy.

Comments from the book:  This LOW-FAT SAUCE makes great Mac and "Cheese" or Baked Ziti.  Best of all, it only takes about 5 minutes to put together.  It may seem as though this recipe will not work in a blender, but with a little patience (or a Vitamix) it does.  if your onions are strong, blanch them in boiling water for a few minutes, or saute them over medium heat for about 5 minutes before adding them to the blender.

MAKES ABOUT 2 1/2 CUPS

1 large yellow onion, peeled and coarsely chopped

1 large red bell pepper, seeded and coarsely chopped

3 tablespoons cashews, (toasted optional)

1 tablespoon tahini (optional)

1 cup nutritional yeast

Combine all ingredients in a blender in the order given and puree until smooth and creamy, adding up to 1/2 cup of water if necessary to achieve a smooth consistency.

VARIATIONS

• Use an equal amount of roasted red bell peppers in place of the raw pepper.
• Combine the prepared sauce with a jar of fresh salsa, and use it as a dip for vegetables.
• Add 1/2 teaspoon of nutmeg with the salt.

My Notes - I make this recipe just as it is directed (do not roast the cashews and do add the tahini).  I have never tried the variations.

Enjoy!