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IRISH POTATO-CHEESE SOUP WITH RED ALE, VEGAN

Posted on March 15, 2020April 1, 2020 by Crescent Dragonwagon

Here’s the recipe for my vegan version of this luscious Irish soup, perfect for St. Patrick’s Day. And here’s the full story — in which you’ll learn a lot about its ingredients, and a smattering of Irish history.

RECIPE NOTE: This is very adaptable. You may use all leeks or all onions instead of a combination of the two; the potatoes may be peeled or unpeeled; and you may use a more readily available beer or ale. This is the dairy-free version (for the traditional full-cream-and-cheese version, click here).

In any case, this is a full meal when served with a spinach salad and whole grain toast or crisp baguette slices. For dessert, try my baked apples.

INGREDIENTS

 1/3 cup Miyoko’s Vegan Cultured Butter

2 medium onions, chopped (about 2 cups)

Leeks often hide quite a bit of soil, hence the detailed directions on washing them.

3 medium leeks, white and light green part only, slit lengthwise, de-rooted, very well washed, and sliced

3/4 cup sliced celery (about 3 stalks)

10 medium Yukon Gold potatoes, peeled or not as you prefer, and coarsely chopped

1 can (12-ounce) Irish red ale

4 cups vegetable broth 

1/2 teaspoon salt

1/2 to 1/4 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

4 cups unsweetened, unflavored plant-based milk (I tested this using half almond milk, half macadamia nut milk; this was perfect)

1/2 teaspoon turmeric

1/2 cup nutritional yeast

1 7.5 ounces Miyoko’s Farmhouse-style non-dairy Sharp Farmhouse cheese wheel, crumbled

3/4 cup finely minced parsley (optional)

nicely browned strips of smoked tempeh, sch as Light Life’s “Fakin’ Bacon” crumbled (optional, but really good)

Instructions

  1. Melt 2 tablespoons of the plant-based butter in a 6- to 8-quart stockpot. Add onion, leek and celery; cook over medium heat about 10 minutes.
  2. Add potatoes, ale, stock, salt and pepper, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 35 minutes. Mash a few of the potatoes against the pot, to thicken the soup slightly.
  3. Melt remaining plant-based butter in a medium saucepan; gradually add flour, whisking until smooth. Cook 3 minutes over medium-low heat, stirring constantly. Slowly stir in non-dairy milk, whisking until hot and thickened. Add turmeric, nutritional yeast, and crumbled Miyoko’s cheddar cheese. Stir until melted (it’s okay if a few crumbles of cheese remain).
  4. Combine the potato mixture and plant-based milk-and-cheese mixture, combining. Cook over very low heat 10 minutes. (If you haven’t already browned the tempeh bacon, this would be a good time to do that).
  5. Ladle into soup bowls and sprinkle with parsley, and tempeh bacon.Makes 8 entree-sized servings (when accompanied by bread and salad).

For another Irish recipe, see my Guinness Stout Chocolate Cake.

Category: #DinnerwithDragonwagon

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