Easy Potato Soup
What You'll Need
6 medium Yukon Gold potatoes
½ cup white miso
1 – 1 ½ Tbsp garlic powder
⅓ cup nutritional yeast
1 – 1 ½ Tbsp Herbs de Provence
¼ – ½ cup non-dairy milk (optional)
How to Make It
1 Wash, clean, and roughly chop the potatoes. Add them to a medium pot. Leave the skins on for a more rustic result. Remove if you don’t like them.
2 Add just enough water to cover the potatoes and bring to a boil.
3 Simmer until potatoes are very soft (20-25 min).
4 Turn off heat. Do not drain. Use a masher to break apart large potato chunks. Leave a little bit chunky if you prefer a more rustic soup. For smoother, creamier soups, mash longer or use an immersion blender.
5 Add the miso, garlic powder, nutritional yeast, and herbs and stir or mash to combine thoroughly.
6 Add some soy milk to thin the soup out if you think it is too thick, or for just a little extra creaminess.
7 Serve hot.
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