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



    • 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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    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.
    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.
    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.
    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.
    Stir in milk and 3 cups shredded cheese. Cook for 4 to 5 minutes or until slightly thickened, stirring occasionally.
    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
    % 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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