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“From the Veganomicon. This is the best potato soup I've ever made (and I have made many). I use Marsala wine, large red-skinned potatoes and vary the herbs based on what came out of the garden. I also just use skim milk in this because I'm not actually vegan. The great idea for this soup is that you bake the potatoes ahead of time, keep them in the fridge, then can pull together potato soup in 30 min after getting home from work. I like to make this in the same week as a casserole, so I just bake the potatoes while the other meal is cooking, then use them later in the week.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat soup pot and saute the onions in the olive oil over medium-high heat until good and brown, about 12 minutes.
  2. Slice the baked potatoes in half lengthwise. Slice into 3/4" chunks. Three of the halves may be reserved, sliced in half, dredged in cornmeal with spices, then pan-fried into a sort of french fry crouton, if desired.
  3. Once the onions are browned, add the garlic, fennel, thyme, sage, black pepper, and salt. Cook for 2 more minutes, then add the wine to deglaze the pan. Add the chunks of potatoes and the broth, cover and lower the heat to bring to a low boil. Mix in the kale. Cover and cook for 15-20 minutes more.
  4. Use a potato masher to mush up about half of the soup (do not use an immersion blender here as it will make the potatoes pasty). Add the soy milk and mix. If it's too thick, add a little water or vegetable broth.
  5. Ladle into bowls and top with potato croutons if desired.

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