November Recipes

Loaded Vegetarian Potato Soup with Mushroom "Bacon"

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Four cups of Loaded Vegetarian Potato Soup with Mushroom Bacon with spoons
Hands On:
35 minutes
Total Time:
105 minutes
Serves:
8

Ingredients

    Soup

    • 3 tbsp Gustare Vita olive oil
    • 2 tsp bottled minced garlic
    • 1 (24-oz.) pkg. Basket & Bushel petite red potatoes, quartered
    • 2 cups leeks, thinly sliced, white and light green parts only
    • 1 medium yellow onion, chopped
    • 1 tbsp Hy-Vee dried parsley
    • 1 tsp Hy-Vee salt
    • 1 tsp Hy-Vee black pepper
    • 6 cups Hy-Vee vegetable stock
    • 3 tbsp Hy-Vee corn starch
    • 3 tbsp cold water
    • 2 cups Hy-Vee whole milk
    • 2 (8-oz.) pkgs. Hy-Vee mild cheddar cheese bricks, shredded; divided
    • Hy-Vee sour cream, for serving
    • Sliced green onion, for serving
    • Coarsely ground Hy-Vee Malabar black pepper, for garnish

    Mushroom "Bacon"

    • 1 (8-oz.) pkg. whole white mushrooms, thinly sliced
    • 2 tbsp Gustare Vita olive oil
    • 2 tbsp tamari
    • 2 tbsp Full Circle Market organic light-colored agave nectar
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    Preparation

    1
    Heat olive oil in a 6-quart stockpot over medium heat. Add garlic; cook for 30 to 60 seconds or until fragrant. Add potatoes, leeks, onion, parsley, salt and 1 teaspoon black pepper. Cook for 5 to 6 minutes or until onion is softened, stirring occasionally.
    2
    Add vegetable stock. Bring to a gentle boil; reduce heat. Simmer, uncovered, over medium-low heat for 30 to 35 minutes or until potatoes are fork-tender.
    3
    For the mushroom "bacon," preheat oven to 400°. Line a large rimmed baking pan with parchment paper; set aside. Combine mushrooms, olive oil, tamari and agave nectar in a medium bowl; toss to coat. Let stand for 10 minutes. Drain; place mushrooms in a single layer in prepared baking pan. Bake for 15 to 20 minutes or until tender.
    4
    Remove stockpot from heat. Blend mixture in stockpot using an immersion blender until smooth. Whisk together corn starch and water in a small bowl; stir into soup mixture. Bring soup to a simmer over medium-low heat, stirring constantly.
    5
    Stir in milk and 3 cups shredded cheese. Cook for 4 to 5 minutes or until slightly thickened, stirring occasionally.
    6
    To serve, ladle soup into serving bowls. Top with sour cream, remaining shredded cheese, Mushroom "Bacon" and green onions. Garnish with Malabar black pepper, if desired.

    Nutrition Facts

    Serves: 8
    Amount Per Serving
    Calories:475
    % Daily Value*
    Total Fat: 30g 38%
    Saturated Fat: 14g
    Trans Fat: 0g
    Cholesterol: 68mg 23%
    Sodium: 1379mg 60%
    Total Carbohydrate: 34g 12%
    Dietary Fiber: 3g 11%
    Sugars: 9g 18%
    Protein: 20g 40%

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