This was hands down one of the best creamy potato soups I have ever had! I was in heaven as soon as I tasted it. It was soooo delicious. Perfect amount of creamy, sweet yet savory flavours all exploding and competing in my mouth.
Last month, my body was craving a lot of warm and spicy comfort foods. Keeping things healthy: soups fit this description perfectly. So I made it my personal mission to browse the web pretty much daily to find some new inspiration.
This particular soup caught my eye immediately. So as soon as I got my hands on all of the necessary ingredients, I had to make it. Guided by my senses, I decided to make a couple of changes to the original recipe.
Three words: it was fantastic!
I will definitely be making this again. It was really easy and required very few ingredients. The best part is because there is no dairy products or gluten in this soup, chances are this will be a total crowd-pleaser that everyone can enjoy bloat-free and guilt-free :).
So without further ado, here is the recipe:
Creamy Potato Soup Heaven (Dairy-Free)
Ingredients:
- 3-4 cups peeled & chopped potatoes (I used red potatoes but any kind will do)
- 2 onions, chopped
- 2-3 garlic cloves, crushed & finely chopped (let it sit for 5 min to activate the health compounds)
- 2 Tbsp of extra virgin olive oil
- 1/2 cup of raw almonds (soaked overnight & peeled) or blanch them if pressed for time (which is what I did for this first batch)
- 3-4 cups of water (or vegetable broth)
- 1/4-1/3 cup of nutritional yeast (essential for that cheesy flavour)
- Sea salt & pepper to taste (more salt will be needed if you use water, instead of vegetable broth)
- pinch of cayenne pepper
- 1 Tbsp of paprika
- 1 tsp of thyme
The Best Creamy Potato Soup (Dairy-Free)
Garnish:
Cheesy Potato & Broccoli “Croutons”
- 1 cup diced potatoes
- 1 cup chopped broccoli
- 1-2 tsp of olive oil
- 1/4 cup of nutritional yeast
- 1 Tbsp of thyme
- Sea salt & pepper to taste
- Optional: Sprinkle some red chili flakes on top of your soup
Instructions:
1. Soak your raw almonds in water overnight or blanch them in hot water for 5 to 10 minutes to be able to remove the skin.
2. Heat oven to 400 degrees and dice your peeled and rinsed potatoes (for the garnish). Also prep your broccoli by washing it thoroughly and chopping it. Mix your potatoes and broccoli with the rest of the “garnish” ingredients. Place on a parchment paper covered baking sheet and roast for 20 minutes or until tender and crispy. (Remove from oven and set aside).
3. Peel, rinse and chop your potatoes for the soup.
4. Quickly sauté your onions & garlic in a pot with the olive oil until fragrant. Add in your spices and nutritional yeast too. Toss in your chopped potatoes and liquid (water or vegetable broth). Bring to a boil, then reduce the fire and let it simmer for a few minutes until your potatoes are tender.
4. The rest is easy! Add your almonds to this mixture and place everything into a blender or use an immersion blender (after adding the almonds) and blend everything until smooth and creamy. Season to taste.
5. Pour soup as is or allow to simmer on the stove before serving.
7. Garnish it with your mini-potatoes and broccoli “croutons”, add a little pepper or red chili flakes and enjoy!
That’s all there is to it. I hope you enjoy it as much as I did ;).
– Sarah.
