Scottish Potato Soup

I was planning to make potato leek soup last week; however, I had a crazy couple of days and the leeks didn’t survive!  Thankfully both potatoes and carrots have a very long shelf life, and thus my Scottish Potato Soup was born.  I honestly don’t know how I know what Scottish potatoes are – my mom is allergic to potatoes so we never had them in the house – but somehow the carrot-y, potato-y goodness made its way to my plate at some point.  And thank the foodie goddesses!

Special tool: emulsion blender is ideal for the creamiest soup with the easiest clean up

With vegan bacon and Cheddar cheeze

Serves 6

4 large white potatoes, peeled and cubed
1/2 lb carrots, peeled and sliced
1 cup diced white button mushrooms (baby portabellas would also be nice)
1 large white onion, diced
3 vegan vegetable bouillon cubes
2 tsp sea salt
2 cloves garlic, minced
1/4 tsp paprika
1/8 to 1/4 tsp ground black pepper
1 cup soy milk
1/2 cup nutritional yeast
handful of chopped parsley

Vegan bacon
Vegan cheeze or sour cream
Chives or green onions

Bring to boil

1.  In large stock pot, saute onions in EVOO over medium heat.  While onions are sauteing, peel and slice carrots.  Add carrots to pot with onions and stir to coat with oil.  Add chopped mushrooms and cubed potatoes.  Stir well to coat with oil.

2.  Add the bouillon cubes, salt, garlic, paprika and black pepper.  Add approximately 8 cups of water or enough to cover all your vegetables.  Rise heat to high to bring to a boil.  Then lower heat to medium for about 20+ minutes, or until potatoes are tender.

3.  Once potatoes are tender, remove pot from heat.  Add soy milk, stirring as you pour it in.  Add nutritional yeast by the 1/4 cup, waiting a minute or two to see the thickness and creaminess before adding more.

4.  Using an emulsion blender, slowly blend the soup in the pot so that it is smooth and creamy.  Honestly, I thought who needs another kitchen gadget until I saw one on sale for $17.  Now that I have it, I use it for everything from hummus to smoothies.

5. After soup is smooth, stir in chopped parsley.  Add soup to individual bowls and top with vegan bacon, cheeze, or sour cream.  Green onions or chives are a nice topping too.

Parsley color pops through

**Make sure to account if your bouillon cubes are pre-salted.  A good rule to remember is that you can always add more salt at the table but it is pretty hard to get rid of it once there is too much.  Err on the side of caution.

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