Potato Soup

It’s not easy to find a good potato soup. Why is that?

I finally found a vegan one that I “unveganed.”  (laughing)  I left out raw cashews and soy milk so this is basically a new recipe. In addition, I added sour cream which gave the soup a more “full bodied” taste.

The soup turned out good but you have to be careful how much white pepper you add … although, I thought I had put too much (what the recipe called for) and my husband thought it could use more.  Go figure.

I have to remind myself that I might think a recipe is too sweet, tart, etc. but to someone else it’s perfectly fine. Hmmm … I guess not everyone is like me. (laughing)


  • 3 medium Yukon Gold potatoes, peeled, cut into small pieces then boiled until cooked (thrust a fork through a piece and if the fork comes out easily, ie the potato is not hard but soft, then the potatoes are ready
  • 1/2 small onion, chopped
  • 1 cup vegetable broth
  • 1/4 teaspoon rosemary
  • 1/8 – 1/4 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups 2% milk
  • 3 tablespoons sour cream


  1.  In a medium sized frying pan, sauté the onion until its soft.
  2. Add 2/3 of the potato to the pan, along with the broth, rosemary, white pepper, and salt.
  3. Simmer this mixture, covered, for 10-15 minutes.
  4. Pour this mixture into a blender along with the milk.
  5. Blend until smooth.
  6. Put the blended mixture in a soup pot, add the remaining 1/4 potatoes and the sour cream then stir.
  7. Cook through, stirring often, over low heat until hot.
Potato Soup Ingredients (and sour cream -not pictured)
Cut the Potatoes in Small Bite-size Pieces
Chop the onions
Add 3/4 potatoes to the onion mixture
Potato Soup

That’s it! I’m learning to play with the ingredients in recipes that I find and it’s quite fun to experiment. I served this with banana bread that went beautifully with it.



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