Are you feeling lucky today?
I’m feeling pretty lucky but it has more to do with deliciousness than leprechauns and clovers. I have to say that I’ve never really gotten the whole St. Patrick’s day thing but it is fun to have a theme to go with.
So what exactly makes this soup Irish? Um, actually I don’t know. I mean, it’s got potatoes so doesn’t that automatically make it count. Hmmm, that sounds kind of discriminating. I bet the Irish get annoyed by everyone thinking they live on potatoes. I’ve live in Idaho for years now and I can’t tell you how many people have asked me if we ate a lot of potatoes. It’s very annoying, let me tell you.
It is almost shamrock day though, and I don’t want you to feel like I’m a party pooper so we’re sticking with the name. Even though it is basically just a really good loaded potato soup.
This is one of my new go-tos for dinner. In fact, it was such a hit the first time that I went through the effort of remaking it and taking a second set of pictures because remember how I said my SD card died? Well I lost the first set.
I love how easy it is, well compared to most of the meals that I make. You see, I do so much from scratch, like everything. When I make soups like this I always start by making the stock, which adds an hour, and then there are no short-cuts here as far as ingredients. Every veggie is fresh and needs to be washed and peeled and chopped and what not. Add to these things the fact that I do the cooking for 12 people now and you’ll understand why I enjoy making things in one pot.
Anyway, this soup is simple, easy, and a winner every time and I really hope you make it and enjoy it.
Irish Cheddar Potato Soup (Vegan)
- 5 large or 10 small red skin potatoes (peeled if desired), cut into cubes
- 1 quart vegetable broth
- 2 teaspoons olive oil
- 4 stalks celery finely chopped
- 1 medium onion finely chopped
- 1 cup broccoli florets roughly chopped
- 3 cloves garlic minced
- 1/4 cup almond meal/flour
- 1 teaspoon fresh dill or 1/2 dried
- 1 teaspoon fresh thyme or 1/2 dried
- 2 teaspoons garlic powder
- 1/2 cup sweet potato puree or pumpkin puree
- 2 cups unflavored plant-based milk I used almond
- 2 tablespoons worchestershire *see note
- 1 teaspoon liquid smoke optional
- 1 tablespoon lemon juice
- 3/4 cup vegan cream cheese
- 1/3 cup nutritional yeast or more to taste
- salt and black pepper to taste
- chopped green onions
- shredded non-dairy cheese
- "bacon bits"
Combine potatoes, celery, onion, broccoli, garlic, and oil in a medium or large pot or dutch oven and saute, stirring often, for about 10 minutes until browned. Add the almond meal to pot along with dill, thyme, and garlic powder and stir over heat to toast the almond for about 2 minutes.
Add the broth, pumpkin (or sweet potato), worchestershire, smoke, and lemon then reduce heat to medium. Continue cooking, stirring occasionally, until potatoes are tender, about 15 minutes.
Reduce heat to low and measure out about 3 cups of the soup in a glass measuring cup. Pour into a blender or food processor and pulse until smooth then return to pot to add creaminess. (Alternatively, you can use an immersion blender and simply puree part of the soup as desired.)
Stir in "cream cheese", nutritional yeast, and season to taste with salt and pepper then turn off heat.
Serve hot topped with crumbled "bacon", cheese, and green onions.
Be sure to use a brand of worchestershire sauce that you've checked the ingredients because most worchestershires contain anchovy. Annie's makes a good one.
For the "bacon" bits I used the bacon bits from this taco salad recipe.