Does anyone have any good recipes for vegetarian cheddar potato soup?
Take 2 Large (Baking Size) Potatoes and 1 Large White Onion
with x2 stock cubes(vegetable works best) – then just cover with water.
Bring to the boil and bubble up for ten minutes or until they are ready to mash.
Take off the heat and whizz with a stick mixer, or mash with a potato masher or fork.
You shouldn’t need to add any thickening agent, as mashed potato is the ultimate creamy soup thickener.
Stir in 100g of chedder cheese and season with salt, and pepper to taste.
Add more water if necessary.
Dress it up with chopped chives and extra chedder.
The easiest way is to simmer your diced potatoes and onions in vegetable broth until cooked. Then, thicken with arrowroot or cornstarch that has been tempered (you mix it with cold water and then add some of the hot broth to bring it closer to the temp of the soup so it won’t clump). As it thickens, add shredded cheese a little at a time, stirring constantly so that it can melt instead of clumping. Velveeta melts better, but I’m not sure if it’s vegetarian and I don’t have any to check the label. If it gets too thick, add more broth. Too thin, add more of your thickener. It’s trial and error depending on the amount of soup, but it’s always foolproof. Just don’t take it above a simmer. Salt is generally not necessary as the cheese is somewhat salty. Anyway, serve sprinkled with freshly ground black pepper and a few snipped chives. A dollop of sour cream never hurt anything, either. Delicious and quick.
Try this recipe. Enjoy..
- 2 tablespoons olive oil
- 1/2 onion (diced small)
- 2 cloves garlic (minced)
- 2 potatoes (peeled and chopped)
- 2 1/2 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste (sea salt or kosher salt is always best)
- 1/2 cup cheddar cheese (grated)
- Garnish: 3 green onions (sliced)
- Garnish: 1 tablespoon chopped fresh parsleyIn a large soup pot, sauté the onion and garlic in the olive oil for 3 to 5 minutes, until onions are soft. Add the chopped potatoes and sauté for a few more minutes.
Add the vegetable broth, bay leaf, and season with salt and pepper. Bring to a boil, then reduce to a slow simmer. Cover and allow to cook, stirring occasionally, for 20 to 25 minutes, or until the potatoes are very soft.Carefully remove the bay leaf, and transfer the soup to a blender or food processor (or use an immersion hand blender if you have one). Working in batches as needed, carefully process the potato mixture until smooth and creamy, or until the desired texture is reached (you may prefer a few chunks instead of a perfectly smooth soup—it’s up to you).
Taste and season lightly with salt and pepper if needed. Return the soup to the pot and add cheese. Stir over low heat until the cheese is melted.Garnish with green onions and chopped fresh parsley.
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