Does anyone have any good recipes for vegetarian cheddar potato soup?

The easiest way is to simmer your diced potatoes and onions in vegetable broth until cooked. Then, thicken with arrowroot or cornstarch that has been tempered (you mix it with cold water and then add some of the hot broth to bring it closer to the temp of the soup so it won't clump). As it thickens, add shredded cheese a little at a time, stirring constantly so that it can melt instead of clumping. Velveeta melts better, but I'm not sure if it's vegetarian and I don't have any to check the label.





If it gets too thick, add more broth. Too thin, add more of your thickener. It's trial and error depending on the amount of soup, but it's always foolproof. Just don't take it above a simmer. Salt is generally not necessary as the cheese is somewhat salty.





Anyway, serve sprinkled with freshly ground black pepper and a few snipped chives. A dollop of sour cream never hurt anything, either. Delicious and quick.Does anyone have any good recipes for vegetarian cheddar potato soup?
I made a great one a few weekends ago. In a deep skillet I sauted onions and garlic in a little olive oil. I diced up red potatoes (a three pound bag) and added to the skillet and covered with vegetable broth. Cooked for an hour. When the potatoes were tender I used a slotted spoon to take most of them out. Let them cool and then ran through a food processor before returning to the skillet. Then I added a 1 pound bag of shredded cheese.