Go green with this creamy, velvety Cheesy Potato and Asparagus Soup.

15 mins
30 mins


  • Large skillet
  • Immersion blender


  • 1 Tbsp vegan butter (or olive/coconut/canola oil)
  • 1/2 cup (1/2 small) red onion, chopped
  • 1/2 cup (1 rib) celery, chopped
  • 1/2 cup (1 small) carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 2 cups asparagus, chopped
  • 3 cups Little Potatoes
  • 1/4 tsp salt
  • 1/2 Tbsp flour
  • 3 cups vegetable broth
  • 1/4 to 1/3 cup vegan cheddar cheese
  • 2 Tbsp nutritional yeast
  • 1 cup unsweetened almond or soy milk


  • Step 1

    Heat butter or oil over medium heat. Add onion, celery, carrot, garlic, asparagus, potatoes, and salt. Sauté, stirring often, for five minutes.

  • Step 2

    Sprinkle flour over the vegetables, stir, and cook for one minute.

  • Step 3

    Add vegetable broth and turn heat up to medium-high. Simmer for 20 minutes, stirring occasionally, until potatoes are tender when poked with a fork.

  • Step 4

    Use an immersion blender to purée the soup. Add the vegan cheese and nutritional yeast. Turn the heat down to medium-low and simmer, stirring often, until the cheese is melted.

  • Step 5

    Stir in the unsweetened almond or soy milk.

  • Step 6

    To serve, top with a drizzle of coconut milk, avocado (or olive) oil, and cracked pepper. Serve with crusty bread spread with vegan butter.