We’ve got snow!
We had a pretty good snowfall in New Jersey yesterday! It looks so beautiful outside. It’s the perfect day to whip up some warming homemade soup. I wanted something filling as well and that packs nice for lunches this week so I decided on my creamy potato soup.
This is a very simple recipe. You will need potatoes, garlic, onion, mushrooms, cabbage, veggie broth and spices. Optional would be some almond milk for even a more creamy texture, but I didn’t end up using it in mine.
First, gather your potatoes- you will need 2 lbs of potatoes. For this recipe I used Yukon Gold, but any will do. You’ll also need 1 large onion and 2 garlic cloves.
Peel and chop the potatoes, then set aside.
Next, chop the mushrooms and put them in a large saucepan on a medium high heat to begin cooking. You’ll want to cook these for about 5 minutes until they’ve shrunken down and are tender.
Place them in a bowl and set aside. While the pan is still hot, add in the onions and sweat them out for about 3 minutes until they become soft. Add in the garlic , cabbage and spices. Cook them for another 2 minutes.
Add in 4 cups of vegetable broth and 1/2 cup of water along with the potatoes. Bring the mixture to a boil and then reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes. Add the mushrooms back in at the very end.
The next part is where I make it creamy- however if you like a chunkier soup, feel free to leave it as it is here. Put the mixture into a blender and puree until smooth. I did this in two batches. Also, if you have an immersion blender-use it! Mine is unfortunately broken, but my Blendtec worked just fine. If you want it extra creamy, add in about 1/2 a cup of almond milk. I opted out for this though because I thought my soup was creamy enough and I didn’t want it to be sweet.
Pour your delicious creamy potato soup into a nice bowl and top with some reserved mushrooms and sliced scallions. MMM. So filling and full of flavor!
- 2 lbs potatoes- peeled and chopped
- 4 oz mushrooms- chopped
- 1 large onion- diced
- 2 cloves of garlic-minced
- 1/2 head of green cabbage- sliced
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups of vegetable stock
- 1/2 cup of water
Begin sautéing the mushrooms in a large saucepan on a medium-high heat until they shrink down and become soft- about 5 minutes. Remove from the pan and set aside. In the same saucepan, add in the onions and cook until tender. Then add in the garlic and cabbage and cook for another 2 minutes until the cabbage begins to cook down and turn slightly soft. Add in all of the spices and mix through. Next, add in the vegetable stock and water along with the prepared potatoes. Bring the mixture to a boil, then reduce to a simmer and cook for about 15 minutes until the potatoes are tender. Add in the reserved mushrooms.
If you have an immersion blender, puree the mixture until totally smooth. If not, add the mixture in two parts to your blender and puree. Serve immediately while hot! Feel free to top with extra mushrooms and sliced scallions.
*Leftovers can be stored in the fridge for up to 4 days.
Be happy, be balanced, be vegan.