"Cheesy" Potato Soup

Potatoes are obvs one of my favorite foods, hence my name. :) And potato soup is something I've loved my entire life. To me, nothing is really as warm and comforting as a big bowl of thick, creamy potato soup. I like mine cheese and spicy too! So with this past week combating sickness, that's what I made. I used a real gem, Korean Red Pepper Spice and it is one of my all time favorite spices! Use a little at a time to see what your level of heat is at with this one. Also, no actual cream or fat needed to get this creamy! Just blending up some of the soup liquid with the veggies creates a luscious cheesy sauce with out added fats! I do like to add a little bit of plant based milk but it is totally optional! I hope you guys love this one!

INGREDIENTS:

• 1/4 cup veggie broth or water for saute
• 1 small onion, chopped (I used red)
• 2 garlic cloves, minced
• 4 small russets OR 6 small yellow potatoes, chopped
• 3 medium carrots, chopped
• 1/4 cup nutritional yeast (can omit if needed)
• 1 TBSP chickpea or soy miso
• 1 TBSP dried parsley
• 1-2 tsp pink salt (more to taste)
• 1/2 tsp black pepper
• 1/4 tsp korean red pepper (or more to taste)
• 4 cups veggie broth or water
• 1.5 cups non dairy milk (I used cashew)

DIRECTIONS:

1. In a large pot on medium heat, add the broth or water. Once hot, add in the onions and garlic and cook until translucent. About 7 -10 minutes, stirring often.
2. Once soft, add in the potatoes and carrots and allow to cook for another 5 minutes.
3. Add in the remaining ingredients besides the liquid. Mix well to get everything coated and cook for about 10 minutes, stirring often. This allows the spices and flavors to get in to the veggies and create another level of deliciousness.
4. Add in your liquid of choice, stir and cover. Cook on medium low for about 35-45 minutes until the veggies are soft.
5. Once the potatoes and carrots are soft, turn heat down to low. With a slotted spoon, remove about 2 cups of veggies and the 1.5 cups of milk (OR liquid from pot if you don't want to use milk) and add to a high speed blender.
6. Carefully blend on high until mixture is smooth and creamy. Please be careful as hot soups can splatter after blending and you don't want to get burned!
7. Pour the mixture into the soup pot and mix until the soup is all combined and you have a pot of creamy goodness.
8. Taste and season to your liking. Top with parsley, more red pepper or black pepper!
9. Store leftovers in an air tight container in the fridge for up to 5 days.