Gluten-free vegan creamy potato soup

I created this remarkably tasty soup in about a half an hour. Jenn describes it as rich and fitting for the season. It was also incredibly filling. You may be wondering where the greens are. After all, it is rare that I would create a soup or stew and not sneak some nutrition-boosting kale or spinach in there somewhere. Believe it or not, I was out. I know, right? Jenn was at the grocery store and would have been home with them before long, but I wanted to have dinner on the table when she got back, so I decided to forgo them this time. I'm sure the soup would have been equally delicious with a bunch of greens thrown in. The only thing I wish I'd done differently was to double the recipe so that I'd have had some leftovers!


3 medium-to-large red skinned potatoes (I hate peeling potatoes so I leave the skins on)
1 small onion
1 tablespoon olive oil
1 cup vegetable broth
1 tablespoon dried sage
1/4 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon nutritional yeast
1 1/4 plain unsweetened almond milk

Wash and cut up the potatoes in bite-sized chunks. Throw them in a medium soup pot, cover with water and boil them for 8-12 minutes, until they pierce easily with a fork. (You can also just start with cooked potatoes, or microwave them or otherwise come to make them be not raw.) Once the potatoes are tender, drain them in a colander. Use the same pot for the next steps to save yourself some dishes.

While the potatoes are boiling, chop the onion. Once the potatoes are out of the pot, saute the onion in a little olive oil on medium heat for a few minutes until tender. Add the broth, sage, pepper, salt and 2/3's of the potatoes. Bring to a boil and cook for about 5 minutes. Turn off the heat. Use a stick blender to puree the contents of the pot. Alternatively, pour the contents of the pot into a blender and blend until smooth, then return it to the pot.

Add the rest of the potatoes, nutritional yeast, and almond milk. Combine throroughly and heat through. Adjust seasonings to taste. Enjoy it very much and wonder what it would have tasted like if you'd have added a cup or two of frozen spinach at the very end.

If you are Jenn and me, this recipe makes 2 servings. In real life, it would probably make 3 or 4, depending on if this is a starter course or the main attraction.

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