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.
This loaded potato soup is the perfect remedy for the cold-weather blues. Top it with mushroom “bacon” for a meat-free topping.
Servings and Ingredients
|3 tbsp. Gustare Vita olive oil|
|2 tsp. bottled minced garlic|
|1 (24-oz.) pkg. Basket & Bushel petite red potatoes, quartered|
|2 c. 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 c. Hy-Vee vegetable stock|
|3 tbsp. Hy-Vee corn starch|
|3 tbsp. cold water|
|2 c. 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|
|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|
Things To Grab
- 6-quart stockpot
- Large rimmed baking pan
- Parchment paper
- Medium bowl
- Immersion blender
- Cheese grater
- Serving bowls
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 degrees. 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.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 68mg
- Sodium: 1379mg
- Total Carbohydrates: 34g
- Protein: 20g