creamy potato soup
ingredients
- for the soup:
- •3 tablespoons grass-fed butter or avocado oil
- •1 small onion, finely chopped
- •2–3 cloves garlic, minced
- •3–4 gold or red potatoes, peeled and diced small
- •3 cups filtered water or homemade vegetable broth
- •1 cup raw milk, cashew milk, or homemade nut milk
- •sea salt and cracked black pepper, to taste
- •optional richness:
- •2 tablespoons cream cheese or cashew cream
- •1/2 cup shredded white cheddar, parmigiano reggiano, or omit for dairy-free
- •1 teaspoon nutritional yeast (if skipping cheese)
- •optional toppings:
- •chives, parsley, or thyme, finely chopped
- •pasture-raised bacon bits or roasted chickpeas
- •drizzle of olive oil or truffle oil
- •toasted homemade bread or sydney-style crackers
instructions
in a large pot, melt the butter over medium heat. add the onion and garlic, sautéing until soft and fragrant, about 3–5 minutes. stir in the diced potatoes with a generous pinch of salt and pepper. cook for 2 minutes, allowing the potatoes to coat in the aromatics. pour in the water or broth. bring to a boil, then reduce to a simmer. cover and cook for 15–20 minutes, or until the potatoes are fork-tender. using an immersion blender, blend about two-thirds of the soup until smooth, leaving some potato chunks for texture. alternatively, carefully blend in batches using a regular blender, then return to the pot. stir in the milk and any chosen additions like cream cheese or cheddar. simmer for another 5 minutes. taste and adjust the seasoning with more salt if needed. ladle the soup into bowls, adding any desired toppings. enjoy warm.