Potato soup is one of the comfort foods that many people enjoy from a can. Why do that when you can make your own in no time without risking sodium overload?
This recipe is minimally adapted from Susan Voisin at FatFreeVegan. Note: My adaptations no longer make it fat free :)
Creamy Vegan Potato Soup
Makes 4, 1 cup servings
3 medium Yukon Gold potatoes, cooked and peeled (if desired)
½ tablespoon extra virgin olive oil
1/2 small onion, chopped
1 cup vegetable broth
1/4 teaspoon rosemary
1/4 teaspoon white pepper
3/4 teaspoon salt, or to taste
1 tablespoon nutritional yeast
1 1/2 cups non-dairy milk
Saute the onion a medium-sized saucepan for 5 minutes on medium-low heat.
Cut the potatoes into cubes and add 2/3 of them to the pan, along with the broth, rosemary, white pepper, and salt.
Bring to a boil.
Simmer, covered, for about 15 minutes.
Pour into blender along with non-dairy milk, and nutritional yeast.
Blend until smooth.
Return to pan, add remaining potatoes, and cook, stirring often, over low heat until hot.
Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.
