My friend at school brought in leftover potato soup for lunch last week and it made me start craving it, so I added it into my meal plan and I’m so glad I did. My grandparents used to make a deliciously smooth potato soup that I always loved, and this reminded me a lot of it, minus the cheese. It’s smooth and creamy and really brought back memories of my grandparents potato soup. It was simple to make, and having an immersion blender made it even easier. You don’t even have to remove it from the pot! It’s only a few ingredients that I already had on hand and it was the perfect comfort meal. I had a toasty ciabatta roll on the side for dipping, because what’s better than dipping bread into potatoes, right? I figured it was the same as people having bread with pasta! It has a subtle garlic and onion flavor and I topped it with scallions for color and brightness. I wish I would have made this earlier on in the winter so I could make it more, but I might just have to keep making this into the spring and summer. I cut back on the fat, because most recipes added a can of coconut milk, and I based my recipe off of Fat Free Vegan’s Potato Soup.
Velvety Potato Soup
4 large russet potatoes, peeled and cut into large slices
1 yellow onion, diced
2 cloves minced garlic
1 tsp dried rosemary
1 tsp Vegetarian Better than Bouillon, no chicken base
1 cup water
2 cups unsweetened almond milk
2 green onions for topping, sliced
2 tbsp soaked raw cashews
2 tbsp nutritional yeast
1/3 cup water
salt and pepper to taste
Soak cashews in hot water for 30 minutes. Drain and blend with other ingredients until smooth. My vitamix doesn’t work well for this because it’s such a small amount, so I use my Nutribullet and it works a lot better.
- In a large stock pot, boil potatoes for 20-15 minutes until they’re fork tender.
- In another large stock pot, saute onion until translucent, about 7-10 minutes. Add in garlic and rosemary then saute another 3-5 minutes and then stir in the bouillon.
- Add in the water and almond milk and stir to combine.
- Prepare the cashew cream and set to the side.
- Add drained potatoes to the almond milk mixture and then use an immersion blender to blend it all until it’s smooth and silky.
- Stir in the cashew cream until its mixed together well and turn off the heat.
- Serve with sliced green onions on top and a side of crusty ciabatta for dipping.