Potato Soup for the Sensitive Soul
Potato Soup to the Rescue
When I want a recipe for comfort food I reach for potatoes first. And when I need a soup recipe in a hurry, this creamy potato comfort always hits the spot.
The thing is- what's not to love about potatoes and butter and cream? How can you go wrong? In fact, when you can cook with butter and cream, you're bound to stumble upon something that tastes pretty darn good. Notice I'm not mentioning gluten. That's only because there's no gluten in this potato soup (I never thickened mine with flour). And then, Dear Reader, there's cheese. If you can cook with cheese, you can kick up any recipe's taste without breaking a sweat.
With some New Mexican inspired flavors, of course.
Golden Potato Soup Recipe for the Sensitive Soul
Those of us living without gluten and dairy can have our creamy soup and eat it too. This vegan potato potage is smooth and velvety without butter and cream. And it's kicked up with a touch of roasted green chiles. Maybe we can't cook with butter and cream, Babycakes. But we can still eat well.
A splash of olive oil
1 medium sweet onion, diced
4-5 large Yukon gold potatoes, peeled, diced
Light broth or fresh water, as needed
1 cup plain coconut milk, nut, rice or soy milk, as needed
Sea salt and fresh ground pepper, to taste
Tiny dash of ground nutmeg- not too much
1/2 cup roasted green chiles, chopped (fun to mix with roasted red peppers)
Heat a splash of olive in a heavy bottomed soup pot over medium heat. Add the onion and cook for five minutes or so, till softened and translucent. Add the potatoes. Pour enough light broth in the pot to cover the potatoes.
Cover the pot and bring to a high simmer; cook the potatoes until fork tender. Add the coconut/rice/soy milk. Remove from heat. Using an immersion blender, whip the soup until smooth (or carefully puree in batches in a tightly covered blender). Season with sea salt, pepper and nutmeg, to taste. Add in the chopped green chiles. Return to heat and gently warm through.
If the soup needs thinning, add a bit more non-dairy milk; stir; heat through gently.
Warm up some chopped roasted chile and red peppers; serve bowls of soup with a spoonful of chopped peppers in the center.
- Top with a garnish of additional chopped chiles
- Omit chiles for a simple, kid-friendly soup
- Add chopped fresh parsley instead of nutmeg
- Top with snipped chives or spring onions