Ingredients
Method
Make the Creamy Potato Soup
- Start by prepping the potatoes: peel four of them (if you're using larger potatoes, only peel two), then set the peels aside and cube both the peeled and the unpeeled potatoes.
- Add the dairy-free butter to a medium to large nonstick pot and heat over medium-high heat. While the butter is melting, add the potatoes to the pot and sauté for 5 minutes.
- During those 5 minutes, prep the green onions and thyme: wash the green onions, pat them dry, and cut off the darkest green parts, then set those aside (you'll need them to garnish the soup.) Cut off and discard the ends (with the roots), then slice or chop the remaining white and light green parts of the green onions. Remove the thyme leaves from the stems and discard the stems.
- Add the (white and light green parts of the) green onions, thyme leaves, garlic powder, onion powder, celery salt (if using) and 1/2 of the dijon mustard to the pot. Mix and sauté for 3 more minutes. Add the white wine to deglaze for 2 additional minutes.
- Add the vegetable broth and bring to a boil over high heat. Once it's boiling, lower the heat back to medium-high and cook for 10 minutes. Note: no need to add a lit, but you can if you want to. It'll just make the soup a little more liquid. (TIP: you can already start assembling the remaining soup ingredients and start making the crispy potato skins during this time.)
- Check if the potatoes are fully cooked (if you stick a fork into one of the pieces, it should easily fall right off.) Next, transfer the soup from the pot to the pitcher of your blender (a high-speed blender is ideal, but any blender or immersion stick blender will work!), add the other 1/2 of the dijon mustard, the plant-based cooking cream, lemon juice, and nutritional yeast to the blender and blend on high until smooth (about 30-60 seconds.) Return the soup to the pot and add sea salt and pepper to taste.
Make the Crispy Potato Skins
- Heat the olive oil in a small pot or frying pan. If you’re using an electric stove, set the heat to high. If you’re using a gas or induction stove, set it to medium-high. Remove any excess moisture from the potato skins using paper towels or a kitchen towel.
- Then, once the oil is hot, add the potato skins to the pot and fry until they start to crisp and turn golden (about 2-3 minutes). Use a silicone spatula or wooden spoon to flip them throughout and keep them from burning. Add the sliced garlic cloves and fry for another 1-2 minutes, until everything is golden and crispy. Remove from heat, remove any excess oil with a paper towel, then add a pinch of sea salt flakes.
Garnish & Serve the Creamy Potato Soup
- Serve the soup in bowls and garnish with thinly the thinly sliced dark green parts of the green onions (not all of them, just about 1 tablespoon per serving), the crispy potato skins and garlic, as well as a pinch of freshly cracked black pepper. Serve with toasted sourdough bread (optional) and enjoy!
Notes
- Serving size: The serving size corresponds to a main meal. Serving this soup as an appetizer doubles the serving size.
- Dairy-free butter: I used unsalted dairy-free butter in this recipe. You can use salted dairy-free butter, just make sure you use less salt later on.
- Plant-based cream: this needs to be unsweetened plant-based cream. Most are either soy-, or nut-based. While very common in Europe, plant-based cooking cream can be harder to find in the U.S. If you can't find it, you can either use unsweetened full-fat coconut cream, unsweetened plant-based milk, or simply omit (if omitting, just make sure you use a little less salt.)
- White wine: you can replace the wine with extra vegetable broth. If you do, just make sure you adjust the saltiness of the recipe. I'd recommend omitting both the salt and celery salt at first and then adding a pinch of each to taste later on if needed (depending on how salty your broth is.)
- Oil used to fry the potato skins: the amount of oil recommended is enough to pan-fry the potato skins. If you want them to be extra crispy, you can use a little more and then remove the excess oil with paper towels.