The Best Potato Soup EVER!!

The Best Potato Soup!!

Plant – Based

Adapted from:


Yield: 4 servings

Cook/Prep Time: 30 minutes



  • 2 Russet Potatoes (the biggest ones you can find)
  • 1 ½ cup Vegetable Stock
  • 16oz. bag of frozen cauliflower
  • 1 & 1/3 cup Nutritional Yeast (adds a nutty flavor, like parmesan)
  • 1 tsp. Garlic Powder or to taste
  • 1 tsp. Paprika or to taste
  • 1 tbsp. Dried Chives (or fresh) or to taste
  • Salt, to taste
  • Blender
  • Optional: sautéed/carmelized onion and red/green peppers – instead of oil, use vegetable stock to sauté the veggies
  • Optional: add Chile Powder or Cayenne Pepper for a kick!



  1. Preheat oven to 450
  2. Cut 1 and ½ potatoes into 1 – 2 inch chunks, place in pot with frozen cauliflower , pour enough water into pot to just cover potatoes and cauliflower – add salt
  3. Boil potatoes and cauliflower until super soft (fork tender) – about 15 minutes
  4. Cut the other ½ potato into bite size pieces, place on a baking sheet & salt them – roast in oven for about 20 minutes until brown & crispy
  5. Drain off potato and cauliflower – add to blender with vegetable stock, Nutritional Yeast, salt and spices – blitz until smooth and creamy
  6. Top each bowl with roasted potato pieces and caramelized onion/peppers; if you don’t care for the texture of the caramelized onion and peppers, you can always blitz them in the blender in Step 5

Photo and Recipe by Carey


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