Creamy, thick Cheesy Vegan Potato + Poblano Soup makes the perfect lunch now that the weather is getting colder and we crave more soup in our lives.
I have been all about making soups these past few weeks. I am usually not much of a soup person. I tend to crave stews and chili over soup, but lately all I want is soup that warms the soul and makes you feel all cozy inside.
The other day, I got a major craving for a cheesy potato soup. It was all I could think about for days. I went to the market for potatoes and they had these beautiful poblano peppers. I just had to get them for the soup because the pepper season is so short here in Michigan; we have to take full advantage while we have local poblano peppers. I knew that the spiciness of the poblanos would pair beautifully with the creamy potatoes.
The best part is that there are only 9 basic ingredients!
The soup gets it's cheesy flavor from nutritional yeast. If you have never tried nutritional yeast before, it might not sound like the most appealing thing to you. Nutritional yeast is a very important part of my diet because of its b12 vitamin. It is a great source for vegans to get their b12! You can find it at your local health store or online
The most time consuming part of this recipe would be roasted the poblano peppers. You can always roast the peppers ahead of time; making this soup come together even faster during the week. If you aren't quite a big fan of spicy foods, start with 1 roasted pepper. Taste the soup and if you would like more spice add in the additional pepper. You will still want to roast all of them ahead of time.
This soup is creamy, thick and a little bit spicy from the roasted poblano peppers. It also happens to be naturally gluten-free too!
This Cheesy Vegan Potato and Poblano Soup definitely satisfied my craving for a cheesy potato soup!
Cheesy Vegan Potato and Poblano Soup
Rich, creamy potato soup with a spicy kick from roasted poblano peppers. Perfect lunch for the cooler fall weather!
Ingredients
- 2-3 Poblano Peppers
- 2 teaspoon Grape Seed Oil
- 1 Medium Yellow Onion, chopped
- 4 Garlic Cloves, minced
- 2 ½ Pounds Yukon Gold Potatoes, scrubbed, peeled and roughly chopped
- 2 Cups Unsweetened Soy Milk
- 1 Cup Vegetable Broth, plus an additional cup if the soup needs to thinned
- ½ Cup Nutritional Yeast
- 1 teaspoon Salt, plus more if needed
For Serving:
- Optional: Lime Wedges, Pomegranate Seeds
Instructions
- Roast the Poblano Peppers: Heat two stove burners over a medium gas flame. Roast the chiles, turning often, until the skins are blackened and charred, about 10-15 minutes. You can also roast them in a cast iron pan over medium heat. You are looking for blackened and toasted skin. Transfer the chiles to a ziplock bag and remove all the air. Sweat the chiles for 15 minutes.
- Start the soup. While the chiles are sweating, heat the oil in a large soup pot or dutch oven over medium heat. Add the onion and saute, for 5 minutes until it begins to soften. Add the garlic and satute another minute. Carefully transfer to a bowl and set aside.
- In the same pot, add the chopped potatoes. Cover with cold water, add a big pinch of salt and bring to a boil over medium heat. Once boiling, reduce to a simmer and cook until fork tender, about 20-25 minutes.
- While the potatoes are halfway through are cooking, the poblano peppers should be ready. Carefully remove them from the ziplock bag and remove peel off the charred and blackened skin. It should come off easily. Remove the stem and seeds. Roughly chop the peppers, reserving some for the garnish.
- Once the potatoes are tender, drain. Transfer back to the same pot. Add the chopped poblanos {minus the ones for garnish} reserved onion and garlic,soy milk, broth, nutritional yeast, salt. Carefully, using an immersion blender, blend the soup until smooth.
- If you don't have an immersion blender, you can use a high speed blender.Transfer the cooked potatoes along the the remaining ingredients. Just be extremely carefully blending the hot ingredients.
- Taste and adjust seasonings and salt.
- Warm the soup and serve! Garnish with the reserved poblano dices and lime wedges, pomegranate seeds if using
Notes
You can always roast the peppers ahead of time; making this soup come together even faster during the week. Just store in the fridge until ready to use.
If the soup thickens up too much, add in a little bit of soy milk or broth.
For this recipe, I used my favorite brand of soy milk, Eden. Their Organic Unsweetened Eden Soy Milk
only has two ingredients: reverse osmosis purified water and soybeans!
Rigoberto Gallegos
What a great combination of flavors! I love potatoes and poblanos and the combination sounds delicious in a creamy soup. Thanks for the recipe. I will definitely give this a try as the weather gets cooler here in Wisconsin.
Jeni
Thanks Rigoberto! 🙂
Potatoes and poblanos are some of my favorite ingredients to use. They pair so nicely with each other too.