Description
This Creamy Double Potato Soup blends the heartiness of russet and sweet potatoes into a luscious, silky smooth bowl of comfort. Slow-cooked in vegetable stock with garlic, onion, and carrots, then finished with a touch of nutritional yeast and cayenne for subtle depth, this soup is both nourishing and flavorful. Perfect for a cozy meal, it’s naturally creamy without dairy, making it a wholesome choice for a variety of diets.
Ingredients
Scale
Vegetables
- 2 russet potatoes, peeled and roughly chopped
- 2 sweet potatoes, peeled and roughly chopped
- 1 tablespoon chopped onion
- 8-10 baby carrots (or 2-3 regular size), chopped
- 3 cloves garlic, minced
Liquids and Seasonings
- 32 oz. vegetable stock
- 1 tablespoon nutritional yeast
- ¼ teaspoon cayenne pepper
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Peel and roughly chop both russet and sweet potatoes. Chop the onion and mince the garlic cloves carefully to release their flavor.
- Combine in Crockpot: Place all the chopped vegetables, minced garlic, and vegetable stock into the crockpot. Stir gently to combine evenly.
- Slow Cook: Set your crockpot to low heat and cook the mixture for 8 hours. This slow cooking allows the potatoes and carrots to soften completely, infusing their flavors into the broth.
- Add Seasonings: Once cooked, add the nutritional yeast and cayenne pepper to the crockpot. These ingredients enrich the soup with a cheesy umami flavor and a mild heat.
- Blend Soup: Using an immersion blender, blend the soup directly in the crockpot until you achieve a silky smooth consistency that’s creamy and luscious.
- Season to Taste: Taste the soup and adjust salt and pepper as needed. Store-bought vegetable stock can vary in sodium, so it is best to season at the end after blending.
- Serve: Ladle the soup into bowls and enjoy warm. Optionally, garnish with fresh herbs or a drizzle of olive oil for extra flair.
Notes
- The slow cooker allows for hands-off cooking and deep flavor development.
- Use an immersion blender for the easiest way to puree soup directly in the pot.
- Adjust cayenne pepper according to your heat preference.
- For a richer texture, add a splash of coconut milk or almond milk after blending.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8 g
- Sodium: 991 mg
- Fat: 0.3 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
