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Creamy Double Potato Soup Recipe

4.6 from 93 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegan

Description

This Creamy Double Potato Soup is a comforting and nutritious dish featuring a blend of russet and sweet potatoes slow-cooked to perfection. Enhanced with garlic, onion, baby carrots, and flavorful vegetable stock, it is blended into a silky smooth texture using an immersion blender. The addition of nutritional yeast and a hint of cayenne pepper adds depth and a subtle spicy kick, making this vegan-friendly soup perfect for cozy meals year-round.

Ingredients

Units Scale

Vegetables

  • 2 russet potatoes, peeled and roughly chopped
  • 2 sweet potatoes, peeled and roughly chopped
  • 1 tablespoon chopped onion
  • 8-10 baby carrots (or 2-3 regular size), chopped
  • 3 cloves garlic, minced

Liquids & Seasonings

  • 32 oz. vegetable stock
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste

Instructions

  1. Prepare vegetables: Peel and roughly chop the russet and sweet potatoes. Chop the onion and mince the garlic cloves.
  2. Add to crockpot: Place the chopped potatoes, onion, garlic, and baby carrots into the crockpot. Pour in 32 ounces of vegetable stock.
  3. Cook: Set the crockpot to cook on low for 8 hours to allow the vegetables to soften and flavors to meld.
  4. Add seasonings: After cooking, add 1 tablespoon nutritional yeast and ¼ teaspoon cayenne pepper to the crockpot.
  5. Blend soup: Use an immersion blender directly in the crockpot to blend the ingredients until the soup reaches a silky smooth texture.
  6. Season and serve: Taste the soup and add salt and pepper as needed, considering that vegetable stock sodium levels may vary. Serve warm.

Notes

  • Use an immersion blender for easy blending right in the crockpot, avoiding additional dishes.
  • Adjust cayenne pepper for desired level of spiciness or omit for a milder flavor.
  • Vegetable stock sodium content varies between brands; season with salt after blending for best control.
  • This soup is vegan and gluten-free, suitable for many dietary preferences.
  • Can be refrigerated for up to 4 days and reheated gently on the stovetop or microwave.

Nutrition

  • Serving Size: 1 serving
  • Calories: 210 kcal
  • Sugar: 8 g
  • Sodium: 991 mg
  • Fat: 0.3 g
  • Saturated Fat: 0.1 g
  • Unsaturated Fat: 0.11 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 6 g
  • Protein: 5 g
  • Cholesterol: 0 mg

Find it online: https://emilyquickdinners.com/creamy-double-potato-soup-recipe/