Cream of Potato Soup

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.

Cream of Potato Soup

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• Prep Time: 10 mins
• Cook Time: 25 mins
• Total: 35 mins
• Serves 4 people

Categories: Soup Cusine: British, East European, Nordic

Description

Try our super delicious cream of potato soup which is made with nutritional yeast for added flavour. Topped with grilled portobello mushrooms and dusted paprika so you can really savour this soup in style.

Ingredients

(USA / Metric)

• 5 cups potato, peeled and cubed
• 2 large carrot, peeled and sliced
• 1 medium red onion, thinly sliced
• 4 cloves garlic, crushed
• 1/2 cup nutritional yeast
• 1/4 cup olive oil + 2 tbsp for frying
• 1 cup water
• 1 tbsp lemon juice
• 1 tbsp mustard
• 2 Portobello mushrooms, sliced or diced
• 1 tbsp paprika + 1 tsp for decoration
• 1 tbsp rosemary
• 1 pinch of salt and peppercorn to taste

Instructions

• 1. Boil the potatoes and carrots for 15-20 minutes until tender. Drain and transfer to a blender.
  2. In the meantime, brush a grill pan with a little oil and add the portobello mushrooms. Grill for about 6-8 minutes on each side. Transfer to a chopping board and slice them.
  3. Heat up a little oil in a frying pan and add the thinly sliced onion. Fry for 3-5 minutes until translucent.
  4. Add the garlic, rosemary and paprika. Mix with a wooden spoon. Fry for another minute or two until fragrant.
  5. Transfer the onion and garlic to the blender over the potatoes and carrots.
  6. Add the water, nutritional yeast, mustard, lemon juice and olive oil. Blend until everything is smooth. Taste and add salt and pepper to your preference. If you want a tangier kick, add more lemon juice, one tbsp at a time. For a cheesier taste, add more nutritional yeast, one tbsp at a time. If you want the soup runnier, add a little more water until you reach the desired consistency. Feel free to transfer to a saucepan and warm up the soup if you prefer it hot.
  7. Prepare four bowls and equally distribute the cream of potato soup. Add the sliced of portobello mushrooms on top of the soup and decorate with a little paprika spice.

Nutritional Information

Total Nutrition Facts

Serves 4 people

Amount Per Serving
Calories 364
% Daily Value*
Total Fat 16 g			20%
	Saturated Fat 2 g		11%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 2 g
	Monounsaturated Fat 11 g
Cholesterol 0 mg			0%
Sodium 656 mg			29%
Total Carbs 48 g			18%
	Dietary Fiber 11 g		38%
	Sugar 5 g		11%
Protein 14 g			27%
Vitamin A 27% Vitamin C 23% Calcium 6% Iron 20% Vitamin D 0% Magnesium 18% Potassium 27% Zinc 23% Phosphorus 42% Thiamin (B1) 154% Riboflavin (B2) 69% Niacin (B3) 66% Vitamin B6 70% Folic Acid (B9) 0% Vitamin B12 3% Vitamin E 18% Vitamin K 13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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