Go Back
Print

Creamy Double Potato Soup

Servings 4

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

Recipe 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.