Creamy Potato Soup (Vegan, Oil-free, & Gluten free)
This creamy and delicious potato soup could not be easier to make. It only takes seven ingredients to pull together this dish and it is so comforting, especially during the colder months. I have made this soup countless time, my family cannot get enough!
5 pounds of golden potatoes, cleaned and cut into bite size pieces (Peeled if desired)
2 - 15 oz cans of great northern beans, drained and rinsed
2 medium yellow onions, diced
6-8 cloves of garlic, minced
6 cups of low sodium vegetable stock
1/2 cup nutritional yeast
1 tbsp liquid smoke
Salt and pepper to taste
Chives for garnishing (Optional)
Heat a large pot over medium heat then add your onions and garlic. Stir occasionally and allow them cook until the onions develop some color, deglazing the pan with water or vegetable stock as needed.
Add your chopped potatoes, vegetable stock, and liquid smoke. Stir well then bring the soup to a boil. Once your soup has come to a boil, reduce the heat to low and cook until your potatoes are tender.
To a blender add your beans, nutritional yeast, and two cups of your soup (potatoes and broth), then blend until smooth. Make sure to follow your blenders' instructions for blending hot liquids. Once your beans are completely smooth, add the mixture to your soup and mix well. Then using a potato masher carefully mash about half of the potatoes in your soup.
Turn the heat back up to medium and cook until it reaches your desired thickness. Season with salt and pepper to taste, garnish with chives, and enjoy!