Creamy Potato Soup

Living in Minnesota, you wake up to freezing weather and get desperate for some savory, warm soup. All I can think about lately is this super salty potato soup I used to eat out of a thick sourdough bread bowl at a local coffee shop. I knew that I needed to replicate it somehow. Welllll, I did. Kind of. Just a much healthier, vegan version. It is the perfect cold weather meal you can snuggle up in a blanket and enjoy!


INGREDIENTS:

• 1/2 yellow onion, chopped
• 4 cloves garlic, minced
• 1 yellow pepper, chopped
• 4 small carrots, thinly sliced
• 8 small red potatoes, roughly chopped
• 2.5 cups veggie broth + some to saute
• 1 can full fat coconut milk
• 1 Tbsp chickpea miso*
• 1 tsp real salt (more to taste) - 1/2 tsp black pepper

*can use soy miso if you choose


​DIRECTIONS:

1. In a large pot on medium heat, add a splash of veggie broth. Add in the onion, garlic & yellow pepper. Allow to cook until soft, adding more broth as needed.
2. Add the sliced carrots, chopped potatoes, & salt and pepper. Stir well and cook for about 5 minutes.
3. Add in the veggie broth, coconut milk and miso and combine well. Cover and allow to simmer for about 25 minutes on medium low or until veggies are soft.
4. Carefully remove 1/3 of the soup and add to a high speed blender. Blend until well incorporated and smooth. Be careful because it is very hot! You can use an immersion blender if you have one and pulse it right in the pot!
5. If using a high speed blender, add the pureed soup back into the pot and stir well. Salt and pepper to taste and serve! I added a big serving of green onions and a drizzle of cashew cream. ENJOY! 💓