Cheesy Potato Soup

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 10

Serving Size: 1 cup

Ingredients

Nacho cheese sauce ingredients:
1 cup Russet potatoes
½ cup Carrots
2 tablespoons Olive oil
¼ cup Reserved potato water
1 ½ teaspoons Lemon juice
1/4 cup Nutritional yeast
3/4 teaspoon Salt, divided
¼ teaspoon Garlic powder
¼ teaspoon Onion powder
1 dash Cayenne

Remaining soup ingredients:
2 tablespoons Dairy-free margarine
1 cup Celery, small chop
1 cup Onion, small dice
4 cups Russet potatoes, peeled, medium cubed
2-3 cups Vegetable stock or water
1 cup Coconut milk, canned
1 teaspoon Salt
1 dash Cayenne pepper

Preparation

1. Prepare nacho cheese sauce as follows:

a. Boil potatoes and carrots with 1 teaspoon of salt until very tender.
b. When done, drain and reserve liquid.
c. Put all ingredients in a blender. Blend until smooth.
d. If cheese is too thick add a little more of the reserved liquid and set aside until step 7.

2. Melt dairy-free margarine in a three-quart stockpot over medium heat.
3. Once melted, add celery and onions and sauté over medium heat for 3-4 minutes.
4. Add potatoes and vegetable stock or water, one cup at a time, using enough liquid to barely cover the potato onion mixture.
5. Bring to a boil and cook until potatoes are very tender.
6. When tender, use a potato masher and gently mash the potatoes, leaving some chunks.
7. Remove from the heat, add the nacho cheese and stir.
8. Finish with the coconut milk, salt and cayenne pepper. Mix well.

Nutrition information

Calories: 226 Total Fat: 13g Saturated Fat: 5.5g Monounsaturated Fat: 5g Polyunsaturated Fat: 1.5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 25g Fiber: 3g Total Sugar: 2g Protein: 5g Sodium: 155mg Vitamin A: 79μg Vitamin C: 8mg Calcium: 35mg Iron: 2mg Folate: 26μg