Vegan and gluten-free
Requires stick blender or substitute by adding ingredients to regular blender
  • 4 cups of red potatoes
  • 1 Tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 Tbsp olive oil
  • ½ onion, finely chopped
  • 1 clove garlic, minced
  • 4-5 slices of tempeh bacon
  • ¼ tsp salt
  • 3 cups vegetable broth
  • ⅓ cup coconut cream
  • ¼ cup shredded vegan cheddar
  • Preheat oven to 400F.
  • Lay red potatoes on greased baking pan.
  • Sprinkle with olive oil, salt, and pepper. Bake for 40 minutes or until potatoes are tender when poked with a fork.
  • Remove from oven. Reserve ¼ cup of potatoes and mash with fork if you want chunky texture.
  • In a large pot, heat 1 tablespoon olive oil over med-high heat. Add the chopped onion, minced garlic, and chopped tempeh bacon. Cook until onion is translucent and tempeh is golden-brown. Add vegetable broth, cooked potatoes with skin, coconut milk, cheese, and salt. Puree with stick blender until the soup is smooth.
  • Add reserved cup of potatoes. Mix and serve with drizzle of olive oil and a bit of vegan cheese.