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Irish Cheddar Potato Soup (Vegan)

Satisfy your cravings for comfort food with this creamy, savory, loaded potato soup!


  • 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

Optional Toppings

  • chopped green onions
  • shredded non-dairy cheese
  • "bacon bits"


  1. 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.
  2. 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.

  3. 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.)
  4. Stir in milk, "cream cheese", nutritional yeast, and season to taste with salt and pepper then turn off heat.

  5. Serve hot topped with crumbled "bacon", cheese, and green onions.

Recipe Notes

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 fromĀ this taco salad recipe.