Makes 8 servings

If you’re able to enjoy cheese, top each serving of soup with shredded sharp Cheddar cheese.


  • 3 strips uncooked bacon
  • 1 cup chopped celery
  • ½ cup chopped onion
  • 1 (20-ounce) package refrigerated diced potatoes with onion
  • 4 cups unsweetened plain soymilk
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon ground nutmeg
  • 4 green onions, chopped


Cook bacon in a Dutch oven over medium heat 10 minutes or until crisp. Remove bacon from pan, reserving drippings; crumble and set aside.

Add celery and onion to bacon drippings in Dutch oven. Cook over medium-high heat 5 minutes or until tender. Add potatoes and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.

Top each serving of potato soup with green onions and reserved crumbled bacon.