Friday, December 24, 2010

Cheezy potato soup

Yes, I have a documented fondness for potatoes and nooch (nutritional yeast to the uninitiated). This recipe makes perfect sense. If cheezy sauce and potatoes are perfect, why not just combine them into a single pot? Remember, this is a soup recipe, and quantities are estimates. Taste as you go, you can always adjust quantities. This does come together pretty quickly and makes it good for a weeknight when you don’t have a lot of time but want something homey. Since I came up with this, I’ve been making it about once a week. The leftovers are great as well, and because the “cheese” is nooch and not actual cheese, it reheats well without the curdling or emulsion separating issues of some real cheese soups. Good vegetable stock will make a big difference here (I use roasted vegetable stock when I can), but in a pinch you can use water. Sorry, no pictures for this one, but it’s a great dish that you really should try.

Cheezy Potato Soup

1 large onion or 2 leeks, finely diced
2 carrots, finely diced
2 cloves of garlic, finely diced
2 tsps olive oil
¼ cup white wine
5-6 medium yellow potatoes cut into ½ inch pieces
Vegetable stock
1-2 cups of almond or soy milk
½ - ¾ cup of nutritional yeast (depending on how how noochy you want it)
Salt and pepper
Hot sauce, optional for serving (I like Frank’s Red Hot)
Lemon wedges, optional for serving

1. Heat a Dutch oven or 4 quart sauce pan over medium heat. Add the olive oil, onions or leeks, carrots, and garlic and some salt and sauté until the vegetables are slightly browned, about 7-8 minutes.
2. Deglaze the pan with the white wine. Add the potatoes and enough vegetable stock or water to just barely cover the potatoes. Bring to a boil and turn to medium low heat and boil until the potatoes are tender and starting to break down slightly (about 15-20 minutes).
3. Add the almond of soy milk and use an immersion blender to puree the soup. I usually keep a few lumps in it to keep it interesting.
4. Add the nooch and stir to combine. Add more soy or almond milk if it seems a little thick. Taste for salt and pepper.
5. Serve with the hot sauce and lemon wedges if desired.

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