This cheese soup recipe is another comfort-food classic for our family. This is surprising since there are quite a few vegetables in it, but then I do remember my brothers would take their time ladling the soup to try and get as few vegetables as possible.
While I can no longer serve it in the bread bowls we’d usually have it in, I was able to figure out how to make it without the original recipe’s cheese whiz, half and half, butter, and flour.
- 3 medium russet potatoes, peeled, and cut into 1" cubes
- 1 cube non-hydrogetnated vegan margarine (Earth Balance)
- 3/4 cup sweet rice flour
- 1 teaspoon mustard powder
- 1/4 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon turmeric powder (largely for color, so it's optional)
- 1/2 teaspoon chili powder
- 1/2 cup nutritional yeast
- 1/2 teaspoon ground pepper
- 5 cups So Delicious Coconut Milk, unsweetened (or other non-dairy milk)
- 1 quart low-sodium chicken broth (or veggie broth)
- 1 16-ounce bag frozen California blend vegetables (broccoli, cauliflower, and carrots)
- 1-1/2 teaspoon salt
- 1-1/2 teaspoon lemon juice
- Put potatoes in a large pot and cover with cold water. Bring to boil over medium-high heat, reduce to simmer and cook until just tender. Drain and reserve cooking liquid.
- In a separate pot, melt Earth Balance over medium heat. Sprinkle in rice flour. Cook for one minute. Whisk in mustard powder, garlic powder, onion powder, turmeric powder, chili powder, and nutritional yeast. Cook for another minute. Slowly whisk in chicken broth, and coconut milk. Add vegetable blend. Bring to boil, reduce to simmer, and cook until tender, about 5-7 minutes. Add potatoes, salt, pepper, and lemon juice. Add some of the reserved potato water if a thinner consistency is desired. Serve.
- Depending on the brand of vegetable blend, the vegetables may need to be thawed slightly and cut into smaller pieces. I once got a blend that had broccoli florets over 3" wide; not exactly bite-sized