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Simple Potato Soup - Plant-Based Recipe

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.

Copyright 2019 Center for Nutrition Studies. All rights reserved.

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