Preparation

Step 1 out of 7

Kid Friendly Step: Preheat oven to 400°F. In a medium to large sized bowl, combine Little Charmer Reds with one tablespoon olive oil, quarter teaspoon salt, and quarter teaspoon black pepper.

Step 2 out of 7

Kid Friendly Step: Cover and baking sheet with parchment paper and spread out the seasoned potatoes. Set a timer to bake for 15 minutes.

Step 3 out of 7

Be careful removing the potatoes from the oven. Stir and flip the potatoes before baking for another 10 to 20 minutes, or until potatoes are tender when poked with a fork.

Step 4 out of 7

In a large skillet, heat one tablespoon olive oil over medium-high heat. Add the chopped onion, minced garlic, and chopped tempeh bacon. (Optional: Cook 2 to 4 full strips of tempeh bacon on the side to chop up for topping the soup after.) Cook until onion is translucent and tempeh is golden-brown.

Step 5 out of 7

In a blender, combine the veggie broth, cooked potatoes (reserve about one quarter of the potatoes if you prefer a chunkier textured soup), salt and the sautéed onion, garlic, and tempeh. Blend on high until the soup is smooth.

Step 6 out of 7

Pour back into your skillet or saucepan to reheat. If you reserved any baked potatoes for a chunkier texture, mash the with a fork, and add them to the soup along with the vegan cheddar, coconut milk, and chives. Heat over medium low until the cheese is melted.

Step 7 out of 7

Kid Friendly Step: Garnish each bowl of soup with a drizzle of olive oil and coconut milk, plus 1 to 2 tablespoon each of cheddar, chopped tempeh bacon, and chives. Accompany with fresh crusty bread spread with your favorite vegan butter.