I’ve been wanting some potato soup for quite some time now but most recipes for it involve cheese. I avoid dairy in all my cooking so I hadn’t gotten to fulfill the craving for potato soup.
I did a simple search and found this recipe!
Oh my, I was most pleasantly surprised! In fact, truth be told… I made this for dinner the other night then turned right around and made it again for dinner the next night! It was that good! This picture doesn’t do it justice.
I’ll post my altered version here, but click on over for the original if you’d like (especially if you want to cook it the regular way, you know I use my pressure cooker for almost everything!) Pressure cookers make dinner a SNAP! Seriously, without my two pressure cookers, I don’t know that my family would get dinner before 9pm every day!
Vegan Creamy Potato Soup: (this size recipe serves a family of 4-5 for dinner and then lunch leftovers too) 🙂
2 Medium Onions, chopped
10 Medium Golden Potatoes, cubed (You do know organic potatoes taste better than conventional, right?!)
1 Can Coconut Milk
Salt and Pepper to taste
A Dash of Nutmeg
Enough Water to slightly cover potatoes
1 Can Diced Green Chiles
Optional: Some Jarred Roasted Red Peppers (mmm…)
Optional: Diced Green Onion pieces
Put all of the above ingredients in pressure cooker (except diced green chiles and optional ingredients), cook for 8 minutes at pressure. Add in the last two ingredients (or save the red peppers to top the soup). Beat/blend the soup with a mixer and serve! Done! Only two things to chop and no more than 15 minutes on the stove!
**And tell me you haven’t been missing out on these yummy, Easy Drop Biscuits I posted about a while ago?! I definitely make a double batch and we eat them for breakfast the next morning too! You should really try them! 🙂
If you don’t have a pressure cooker, here are the original instructions from this website:
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 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