Everyone has a memory of a first meal. The first full meal you cooked all by yourself signalled a step away from boxed mac n’ cheese and a step toward “real” cooking.
My first real meal was potato and leek soup. I followed the recipe to a T and didn’t bat an eye as the clock ticked from 5 to 7.
The soup was heartwarming for the whole family. My mom’s appreciation was noticeable as she was given the rare chance to come home from work, put her feet up and relax. My dad’s gratitude came in the form of sous-chef assistance. He smiled and laughed as he helped me in the kitchen, pleased that recipe-decoding was left to me (he’s more of a grill marks and “everything” salads kind of guy.)
Fast-forward to now. A two-hour meal? Are you freakin’ kidding me?
This vegan potato soup takes only 20 minutes from start to finish. Your microwave is your best friend. Your food processor, too. I’ve included weights for the vegetables so you can turn it into a “get rid of the floppy celery” kind of soup.
If you’re still hanging on to canned soup and boxed mac n’ cheese, try my little trick: pour leftover potato soup into glass 2-cup Pyrex bowls. Freeze. The next time you need a quick meal, you can take one out of the freezer and pop it in the microwave.
Yes, my freezer is packed with containers of soup. And plastic-wrapped bananas.
This potato soup magically reaches the perfect serving temperature by the time you’re done. No one likes a burnt tongue. And no one likes stirring for hours for soup to heat up.
So the next time you find yourself in the canned soup aisle, spin on your heel and keep right on walking. I’ve got your back with thick n’ creamy vegan potato soup.
- 630 g/1.4 lb baby potatoes or russet potatoes chopped into 2-inch cubes
- 105 g/ 3.7 oz white onion (about ½ of a large white onion)
- 185 g/ 6.5 oz celery (about 4 stalks)
- 75 g/ 2.6 oz white mushrooms (about 3 large)
- 2 cups low-sodium vegetable stock*
- 1 cup chopped fresh chives
- 2 cloves garlic roughly chopped/ 1 tsp garlic powder
- 2 tsp dried thyme
- salt and pepper, to taste
- If using baby potatoes, prick some holes in each potato with a fork. Place the potatoes in a microwave-safe dish with an inch of water. Cover. Steam for about 7 minutes, until soft. Place steamed potatoes in the food processor.
- Add the rest of the vegetables to the dish used for the potatoes, adding a little extra water if needed. Steam for 3-4 minutes, until the celery is soft. Add to the food processor.
- Add the vegetable stock, chives, garlic, and thyme. Turn on the food processor and process everything until smooth. Add more vegetable stock if needed. Taste the soup, and add some salt and pepper if needed. Serve.
2. Herbes de Provence Cornbread (for soup dipping, of course)