- 3 tablespoons vegan butter
- 1/3 cup yellow onion chopped
- 1 teaspoon garlic minced
- 1/3 cup all-purpose flour
- 1 1/2 pounds Yukon Gold potatoes cut into 1-inch pieces
- 4 cups vegan chicken-style broth
- 2 cups oat milk or other mild-flavored plant milk such as unsweetened almond
- 1 7-ounce can mild green chiles, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups vegan cheddar cheese shredded
Into a medium-sized soup pot over medium-high heat, add the butter. When the butter is melted, add the onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.
Whisk in the flour, then add the potatoes and broth. Bring just to a boil then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are fork-tender. Stir in the milk, chiles, salt, and pepper. Continue cooking without boiling for 3 minutes, until heated through.
Add the cheddar cheese, stirring occasionally until melted. Adjust seasoning to taste and serve hot.
Calories: 328kcal | Carbohydrates: 45g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 1188mg | Potassium: 543mg | Fiber: 5g | Sugar: 9g | Vitamin A: 768IU | Vitamin C: 23mg | Calcium: 160mg | Iron: 2mg