Veggie Loaded Potato Soup

I've been in full-on spring mode  the past week or so. I can tell this because of the shift I've felt with the ingredients I've been using in the kitchen, my yearning to be outside, and allergies.

All things spring! 

Loaded Spring Potato Soup

Today’s post is sponsored by Imagine® Foods .

What I love most about spring (and fall) are that the nights still cool down enough to want to dive into a bowl of soup for dinner. You know, sweatshirt + jeans weather. My fav.

 I'm over chili and stews but soup filled with greens? Most definitely yes.

Loaded Spring Potato Soup

It's also an excuse to eat more avocado toast. Because it never seems to get old.

Loaded Spring Potato Soup

This recipe starts off with a rich and creamy Potato Leek Soup that is organic, non-GMO, and dairy free. There's also one whole serving of vegetables in each cup before adding anything else to it. Imagine Foods is all about quality, and their products are always free of artificial ingredients + preservatives. I have been enjoying their soups and veggie broths for years now in my kitchen.

To jazz things up a bit we're packing in roasted potatoes, asparagus, dried herbs, and chard. But what really sets this soup apart is the addition of goat cheese. It makes for an even creamier soup with just a hint of tang that pairs especially well with the herbs.

Loaded Spring Potato Soup

Although the recipe list looks somewhat long, they're all very basic ingredients. If you don't have fresh herbs you can always use dried. Whatever works for you! I used chard in this soup, but any sturdy, leafy green will work (such as chard, kale, large-leaf spinach, broccoli greens, etc.).

It's like a kitchen sink soup. If you don't have one of the ingredients, I'm sure you have something else to fit in its place. 

easy swaps:

  • collard greens for chard
  • 2 tablespoons basil instead of 3 types of herbs
  • red potatoes or fingerling instead of yukon gold
  • feta instead of goat cheese
  • omit cheese to make vegan/dairy-free (but maybe add a squeeze of lemon for tang!)
  • use 3-4 tablespoons minced shallot instead of the onion + garlic
Loaded Spring Potato Soup

Print Recipe!

Veggie Loaded Potato Soup gluten-free

  • 1 1/4 cup 1/4-inch diced yukon gold potato
  • 2 teaspoons melted ghee or avocado oil (or other high-heat oil) 
  • 1 cup chopped asparagus, ends trimmed
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup diced yellow onion
  • 1 clove garlic, minced
  • 1, 32oz container Imagine Organic Creamy Potato Leek Soup
  • 1/2 cup low-sodium vegetable broth
  • 3-4 ounces goat cheese
  • 1 tablespoon chopped basil
  • 1 teaspoon fresh thyme
  • 1 teaspoon chopped oregano
  • 1/4 - 1/2 teaspoon smoked paprika
  • 1/4 - 1/2 teaspoon black pepper
  • 2 cups ribboned (or chopped) chard, stems removed
  • salt, to taste

Preheat oven to 425° F and line a rimmed baking sheet with parchment.

Once preheated, toss potatoes with the ghee and a sprinkle of salt and pepper. Roast for 15 minutes. Toss with asparagus and roast for another 10 minutes, until the asparagus is just tender. 

While roasting, heat a large pot over medium heat with the olive oil. Once hot, add the onion an and a pinch of salt. Cook, stirring frequently until softened, about 6-8 minutes. Add the garlic and stir for about 30 seconds - 1 minute until fragrant.

Stir in the potato soup and vegetable broth. Break apart 3 ounces of goat cheese and stir in with the basil, thyme, oregano, 1/4 teaspoon smoked paprika and 1/4 teaspoon black pepper. Bring to a boil then let simmer for about 20 minutes, until flavorful and starting to thicken

Add in the potatoes, asparagus, and chard. Let simmer for another 5 minutes or so. Taste and add more smoked paprika, pepper, and/or salt if desired. Serve hot with croutons and extra goat cheese on top.

Loaded Spring Potato Soup

If this soup wasn't exciting enough, I have coupons to share!! Who doesn't love a $1 off coupon? 

  • Kroger shopper? Find your coupon right here and download it to your Kroger Plus Card.
  • Not a Kroger shopper? No worries! You can print a $1 off coupon right from the Imagine website.


Today’s post is sponsored by Imagine® Foods . Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness you see here.

Coconut Cashew Maca Granola

How many granola recipes are too many?

Coconut Cashew Maca Granola {tastes like butterscotch!} |

I think this question is along the same line as how many smoothie recipes are too many? And my personal opinion on both, you can never have too many. 

There are always new and better versions of recipes made in the past and this is a great example of that. Yes, it's a simple granola recipe, but it's also quite possibly my favorite granola recipe ever. So how could I not share it with you?

Plus I tried out a new oat-toasting method and loved the results! And if you're the type of person who loves granola clusters, this granola glues together unbelievably well.

Coconut Cashew Maca Granola {tastes like butterscotch!} |

Cluster proof!

Coconut Cashew Maca Granola {tastes like butterscotch!} |

How does this granola get even better, you ask? By drenching it in a bowl of milk. It is cereal milk! I'm sorry (but not really?) to keep going on + on about this granola, but I just can't haaaalp maaaself. 

So I'll just keep going.

It's sweetened with maple syrup and ends up tasting like a mix between caramel and butterscotch from the infusion of maca powder, which by the way has been found to have a slew of health benefits. If you've never tried maca, butterscotch-caramel is the best flavor description I can think of.  

And then it's all laced with a little coconutty goodness.


Coconut Cashew Maca Granola {tastes like butterscotch!} |

Print Recipe!

Coconut Cashew Maca Granola gluten-free, vegan

  • 1 1/2 cups gluten-free rolled oats
  • 1 cup raw, unsalted cashews, coarsely chopped
  • 1 cup unsweetened flaked coconut
  • 3-4 tablespoons pure maple syrup
  • 2 tablespoons softened unrefined coconut oil
  • 1 tablespoon + 1 teaspoon maca powder
  • scant 1/4 teaspoon fine grain sea salt

Preheat your oven to 300° F. Line a medium-sized baking sheet with parchment.

Spread the oats on the pan (single layer, edge to edge). Once preheated, place in the oven for 12-15 minutes, stirring halfway through, until light golden in color. Add the cashews and place back in the oven for 5 minutes. Add the coconut, maple syrup, coconut oil, maca, and salt. Mix well until fully combined (using your hands is helpful). Spread in an even layer on the pan.

Bake for 5-10 minutes, until the coconut flakes are golden brown. If you want clusters, do not stir your granola. If you don't want clusters, stir 1-2 times while baking.

Allow to fully cool on the pan. Granola will firm and turn crunchy once cooled. Store in a sealed container in the fridge for about 1 month. 


If you don't have or can't find maca, replace with 1 teaspoon cinnamon, 1/4 teaspoon ginger, and a pinch of cardamom. It won't taste the same but will still be delicious. Nutmeg, allspice, clove, etc. are all good spice choices.

Coconut Cashew Maca Granola {tastes like butterscotch!} |

Okay. Enough about granola.

It's time to get your Friday on.

And make this granola on Saturday.


Also! The winner of Ali's Inspiralized cookbook and The Inspiralizer (spiralizer) that Ali designed herself, is:

Jen N, who said: I've been eyeing spiralizers for some time now, unsure of which brand to buy. I've been gluten-free for over 4 years now, so zoodles have become a favorite noodle substitute (I shred them with a cheese grater — it's a mess but it's as close as I can get to the real deal). If I won this I'd make other veggie noodles and would liven up salads with crazy curly make everything in her cookbook. Awesome giveaway!

Thanks to everyone who entered! Jen, I'll be emailing you soon!