Creamy Chunky Potato Soup

Guys, a creamy, chunky, comfort food central, NO OIL potato soup recipe.  Right here, right now.

This turned out so good I had to write about it right away, so I didn’t forget or add it to the long list of recipes I need to post.  This soup reminds me of my childhood, when my dad used to make potato soup for us.  That warm, comforting bowl would take all my troubles away after a bad day of school.

Fast forward a few years…. ok, more than a few, but still.  Potato soup is still a warm, comforting bowl after a stressful day.

This recipe calls for only a few ingredients and minimal prep time.  And, there is no added oil in this recipe.  The creaminess comes from the potatoes and the plant-based milk of your choice.  You could omit the milk and just use water or vegetable stock, if you wish.  You could probably finish cooking it in a crockpot, after cooking the onions and leeks in a pan, but it only takes about 45 minutes on the stovetop.

For the leeks, keep in mind that dirt has a sneaky way of getting into all those layers.  So, after you’ve trimmed off the roots and dark green parts, slice the leek lengthwise and rinse.  Or, do what I did and get it all chopped and then rinse them to get them good and clean.

While I used Yukon Gold potatoes for this, you could use any other kind.  We’re loving the Yukon Golds right now because they naturally have a buttery taste and appearance.

Let me know if you make this! Post a picture on Facebook or Instagram and tag @VeryVeganish, so we can see!

Okay, to the recipe!

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Creamy Chunky Potato Soup

Yield: Serves 8

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This soup is creamy, chunky and super comforting. The fact that it has no added oil will make you love it even more.

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Ingredients

• 2 large sweet onions, chopped
• 2-3 leeks, white and light green parts only, chopped
• 6 garlic cloves, minced
• 6 cups Yukon Gold potatoes, chopped
• 3 cups water
• 3 cups cashew or almond milk, unsweetened
• salt and pepper, to taste

Instructions

1. Saute onions and leeks in a stock pot on medium to medium high heat, until the onions begin to soften. Add water to the pan, as needed to prevent sticking.
2. Add garlic and saute for 1 minute.
3. Add potatoes and cook for about 10 minutes, covered. Check on them and if they're sticking, add a little water.
4. Add water and cook on medium low for about 25 minutes, until the potatoes have started to break down.
5. Add milk and bring back to a low boil for about 5 minutes. If you less chunks, you can use a potato masher or immersion blender to mash the soup a bit.
6. Add salt and pepper to taste.