This loaded potato soup is the perfect remedy for the cold-weather blues. Top it with mushroom “bacon” for a meat-free topping.

Loaded Vegetarian Potato Soup with Mushroom "Bacon"

Heat olive oil in a 6-quart stockpot over medium heat. Add garlic; cook for 30 to 60 seconds or until fragrant. Add potatoes, leeks, onion, parsley, salt and 1 teaspoon black pepper. Cook for 5 to 6 minutes or until onion is softened, stirring occasionally.

Add vegetable stock. Bring to a gentle boil; reduce heat. Simmer, uncovered, over medium-low heat for 30 to 35 minutes or until potatoes are fork-tender.

For the mushroom "bacon," preheat oven to 400 degrees. Line a large rimmed baking pan with parchment paper; set aside. Combine mushrooms, olive oil, tamari and agave nectar in a medium bowl; toss to coat. Let stand for 10 minutes. Drain; place mushrooms in a single layer in prepared baking pan. Bake for 15 to 20 minutes or until tender.

Remove stockpot from heat. Blend mixture in stockpot using an immersion blender until smooth. Whisk together corn starch and water in a small bowl; stir into soup mixture. Bring soup to a simmer over medium-low heat, stirring constantly.

Stir in milk and 3 cups shredded cheese. Cook for 4 to 5 minutes or until slightly thickened, stirring occasionally.

To serve, ladle soup into serving bowls. Top with sour cream, remaining shredded cheese, mushroom "bacon" and green onions. Garnish with Malabar black pepper, if desired.