Creamy Potato Soup

‘Tis the season of soup. I know, it’s easier to just open a can, dump it into a pot and heat it up. But TRUST ME, making your own soup is so much more rewarding (and delicious). Plus, it’s super easy.

Potato soup is just the perfect thing to warm you up on a cold and rainy day like today. With a hint of smokiness from the smoked paprika, freshness from the parsley, this is a recipe everyone in your family will love. It’s the perfect balance of veggie chunks and smooth creaminess – without the stomach upsetting effects of a dairy-filled soup.

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3 large yellow potatoes, peeled and diced
2 large celery stalks, diced
1 large carrot, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
4 cups water or no-sodium vegetable broth
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon cayenne (optional)
1/4-1/3 cup nutritional yeast
salt and pepper to taste
handful of parsley, chopped
thinly sliced green onion (for garnish)

Begin by cooking the onion in a splash of water until translucent. Add the minced garlic and stir for about 1 minute or until fragrant. Add the carrot, celery, potatoes, and water/vegetable broth. Simmer for 10-15 minutes or until potatoes are fork-tender.

Once potatoes are fork-tender, transfer 1/2 or 2/3 of the mixture to a blender depending on how smooth you want your soup to be. Be VERY careful when blending hot liquids – only fill the blender halfway and if you have a little vent on your blender lid, open it up and cover it partially with a tea towel.

Transfer the blended soup back to the pot and stir in the nutritional yeast and chopped parsley. Adjust the seasonings to your taste. If you’re feeling extra fancy, top with a little bit of shredded vegan cheese. Top with thinly sliced green onions and enjoy!

If you make and enjoy this recipe, I would love to see a photo of your creation on Instagram! Make sure to upload a photo and tag me at @jocelynneflor 🙂

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