Oh this is so delicious! Yes, I’m raw, but when I make something new, I must do a tiny taste test. Oooo la la! This recipe is super simple, but yields BIG flavor. My version was heavily inspired by Susan Voisin’s Quick and Easy Potato Soup. I needed a bigger batch of course, so most of the ingredients I simply doubled. Her food photos are absolutely gorgeous; I do hope you’ll check them out.
Creamy Vegan Potato Soup
- 7 medium Yukon Gold potatoes, cooked
- 1 shallot
- 2 cups vegetable broth
- 1/2 teaspoon rosemary
- 1/4 teaspoon pepper
- 2 tablespoon raw cashews
- 1-2 tablespoon nutritional yeast
- 3 cups low-fat almond milk
- 1-2 tablespoons chives
Cook all of your potatoes, however you would like to cook them. I do mine in the microwave (per Susan’s suggestion) because that makes this soup much faster to throw together. It is not wise to throw all of these ingredients into your blender at once. Trust me on that one. I blended mine in two batches (leaving three potatoes and the chives out of the blender). Add your blended mixture to a soup pot. Chop up the remaining three potatoes and dump them into the pot with the chives. Heat through and serve. Add a side of green beans and a large salad and sing “yummy, yummy”!
I wish I could recommend a good canned version of this soup but I haven’t found one that’s vegan. If you know of one, please let me know!