Potatoes are the ultimate comfort food. This
potato soup is perfect on cold winter days.
Don’t let its simplicity fool you. It’s
creamy, it’s smooth, it’s good.
You need 3 medium Yukon Gold potatoes, cooked
and peeled. I actually ended up buying golden
potatoes and since they were small, I used
6.
Cut them into cubes and set them aside. You
could really cut 1/3 of them into cubes and
cut the rest in irregular chunks since they're
going to eventually be blended.
Chop half of a small onion and add it to the
saucepan along with ½ tablespoon of olive
oil on medium-low heat.
Sauté the onion for about 5 minutes, add
then 2/3 of the potatoes to the pot along
with 1 cup of vegetable broth, ¼ teaspoon
rosemary, ¼ teaspoon white pepper and 3/4
teaspoon salt.
Bring it to a boil.
Turn the heat down and cover the pot. Simmer
it for about 15 minutes.
After 15 minutes, allow it to cool for another
10 minutes or so.
Then you're going to pour it into a blender.
You're gonna also add 1.5 cups of non-dairy
milk--I used almond milk--and 1 tablespoon
of nutritional yeast. Blend it until it’s
smooth.
And then return it the pot. You're gonna add
your remaining 1/3 potatoes that you set aside
and warm the soup over low heat until it’s
hot.
That's it. This is a very simple potato soup,
very comforting. You know, just enough little
spice swith the white pepper. It really tastes
good and it's very quick to put together.
If you try it, let me know how it turns out
in the comments.
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