Do you love potatoes? Me too, that's why I created a cream of potato soup! I'm a huge lover of starchy foods and potatoes make the dish for me. I could eat chips all day long if I had the option, honestly. Luckily, potatoes are pretty versatile and can be transformed into many epic meals.
Since it's autumn and we already have frosty mornings, it's time we transition to hearty foods. Soup season it's here! And what better way to embrace comfort foods, than by enjoying a massive bowl of cream of potato soup.
This cream of potato soup has a fantastic consistency, it's very filling and topped with grilled portobello mushrooms. Since my husband craves Hungarian food, I decided to add a touch of paprika powder on top to make it look more interesting. If you have smoky paprika even better.
What is cream of potato soup
Cream of potato soup is a delicious dish made by blending boiled potatoes with a number of other veggies and a little water. Thanks to the starch, the soup feels a lot creamier and stretchy, which is almost like a cross between mash potato and soup. This is the consistency I really love.
If you prefer a more liquidy soup, simply add more water. This soup is packed with flavour thanks to the nutritional yeast which gives it a cheesier profile. The garlic with rosemary mixed with the potato is pretty delicious too.
To make it awesome, you will need a blender. If you prefer, you can use a handheld blender. I tried making this soup in a normal blender and by using a handheld blender. Turns out, I prefer the handheld blender because I can leave some small bits of veg in my soup, making it slightly chunky at parts.
But this is just my preference, any blender will work magic! And you already know I love soup. I made similar soups like the leek and potato soup, yellow pea soup, carrot and ginger soup, Russian sour soup and delicious broccoli soup.
How to make cream of potato soup
To make cream of potato soup you will need the following ingredients: potatoes, carrots, nutritional yeast, lemon juice, mustard, olive oil, water, onion, garlic, rosemary, paprika and salt and pepper to taste. This soup works really well with grilled portobello mushrooms, so we really recommend them for this soup. If you don't have portobello mushrooms or are too expensive in your region, replace them with normal chestnut mushrooms.
Peel and cut the potatoes into small cubes. Peel and slice the carrots. Add both ingredients to a medium saucepan. Cover with water and boil for 15-20 minutes until both vegetables are tender.
In the meantime, brush a grill pan with a little oil and grill the portobello mushrooms for about 6-8 minutes on each side. Slice and set aside.
Peel and thinly slice the onion. Heat up a little olive oil in a pan and fry the onions for 3-5 minutes until translucent. Add the garlic cloves, the rosemary and the paprika and fry for another minute or two until fragrant.
Drain the potatoes and carrots and place ina. blender. Add the onion and garlic. Add the nutritional yeast, water, nutritional yeast, mustard, lemon juice, salt, pepper.
Blend until you get a beautiful smooth cream. Transfer to the bowls and top up with portobello mushroom and a tad bit of paprika. Enjoy!
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.