Creamy Double Potato Soup

I call this soup creamy because, well, it is, but it doesn’t have any actual cream in it. It’s got a silky smooth texture and a subtle taste of cheese, but it’s still totally vegan-friendly. This is a super comforting soup that you can feel good about eating.

Related: 35 Comforting Soup Recipes

And guess what else? I make this in my crockpot (also called a slow cooker). So you can throw this together in the morning, set the timer, and have soup ready within 5 minutes of arriving home after work or school later that day. It’s like magic. 😉

Creamy Double Potato Soup, serves 4-5 (or you can save some for another night and serve less)

2 russet potatoes
2 sweet potatoes
1 tablespoon chopped onion (much less than pictured above!)
8-10 baby carrots, or 2-3 regular (I always have baby ones around for snacking)
3 cloves of garlic
32 oz. vegetable stock
1 tablespoon nutritional yeast
1/4 teaspoon cayenne
salt and pepper to taste

First I peeled and gave my potatoes a rough chop. I cut up the onion and minced the garlic. Then I added all that to my crockpot along with the vegetable stock. I set my timer to cook on low for 8 hours.

Later that day I came home and added the nutritional yeast and cayenne. I used an immersion blender to blend everything together right in my crockpot, and that’s how I got that silky smooth texture.

Then, taste and add salt and pepper as needed. Most store bought stocks will vary a great deal in how much sodium they contain, so wait to season with more salt until you can taste the (almost) finished soup.

If you’ve never cooked with nutritional yeast before, I highly recommend you try it! It’s got a cheesy taste to it. So it’s a great way to add that flavor without adding any dairy.

Serve with a few chopped green onions, bread or roasted chickpeas. Wear comfy socks and get your Netflix on because this is a sit down and enjoy yourself kind of dinner. 🙂

If you don’t consume all the soup in one day, you can freeze leftovers in ice cube trays and thaw the cubes in a pot when you want to eat it another night. Enjoy! xo. Emma

L

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Yield 4

Ingredients

1x2x3x

• ▢ 2 russet potatoes
• ▢ 2 sweet potatoes
• ▢ 1 tablespoon chopped onion
• ▢ 8-10 baby carrots (or 2-3 regular size)
• ▢ 3 cloves garlic
• ▢ 32 oz. vegetable stock
• ▢ 1 tablespoon nutritional yeast
• ▢ ¼ teaspoon cayenne
• ▢ salt and pepper to taste

Instructions

• First I peeled and gave my potatoes a rough chop. I cut up the onion and minced the garlic. Then I added all that to my crockpot along with the vegetable stock. I set my timer to cook on low for 8 hours.
• Later that day I came home and added the nutritional yeast and cayenne. I used an immersion blender to blend everything together right in my crockpot, and that’s how I got that silky smooth texture.

  Then taste and add salt and pepper as needed. Most store bought stocks will vary a great deal in how much sodium they contain, so wait to season with more salt until you can taste the (almost) finished soup.

Notes

If you’ve never cooked with nutritional yeast before, I highly recommend you try it! It’s got a cheesy taste to it. So it’s a great way to add that flavor without adding any dairy.

Course Soup

Keywords potato soup, soup

Nutrition

Nutrition Facts

Creamy Double Potato Soup

Amount per Serving

Calories

210

% Daily Value*

Fat

 

0.3

g

0

%

Saturated Fat

 

0.1

g

1

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.01

g

Sodium

 

991

mg

43

%

Potassium

 

921

mg

26

%

Carbohydrates

 

48

g

16

%

Fiber

 

6

g

25

%

Sugar

 

8

g

9

%

Protein

 

5

g

10

%

Vitamin A

 

19326

IU

387

%

Vitamin C

 

10

mg

12

%

Calcium

 

58

mg

6

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.