“Cheesy” Potato Soup

This “Cheesy” Potato Soup recipe from Forks Over Knives The Cookbook is one of my 3 year olds favorites.


Potato Soup:

  • medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups low sodium vegetable broth
  • 3 large yukon gold potatoes, peeled and chopped
  • 1 bay leaf
  • batch of No-Cheese Sauce
  • salt and pepper
  • green onions
  • 2 tablespoons chopped parsley

No-Cheese Sauce:

  • large yellow onion, diced
  • large red bell pepper, diced
  • 1 tablespoon tahini
  • 1 tablespoon nutritional yeast


  1. Saute onion in large saucepan over medium heat for 10 minutes, adding 1-2 tablespoons of water at a time to keep onion from sticking. Add the garlic and cook 1-2 minutes. Stir in the vegetable broth, bay leaf and potatoes. Bring to a boil over high heat then reduce heat to medium and cook, covered, for 20-25 minutes, or until potatoes are tender.
  2. While the soup cooks, make the no-cheese sauce by combining all ingredients in a blender and puree until smooth and creamy, adding up to 1/2 cup water if needed.
  3. Stir in the no-cheese sauce to the soup and season with salt and pepper. Cook over low heat, stirring frequently, for 5-10 minutes. Remove bay leaf.
  4. Serve garnished with green onions and parsley.



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