Creamless Potato Soup

I love me a big old bowl of creamy potato soup y'all; there's nothing more satisfying to me in a soup than one that's loaded with taters. While I was trolling for inspiration, I came across a creamless method for potato soup that relied solely on the starches from the russet potatoes. (For the record, I always tag the website but I forgot to save it. I'm ashamed.) I loved this idea because although I am not one to shy away from heavy cream, it's a nice thought to have a lighter alternative. Don't worry though, there's some butter and sour cream to finish things off and give it that lusciousness we crave. 

 Creamless Potato Soup




Prep Time: 20 Min
Cook Time: 35 - 40 Min

​Yields: 4 Servings

WHAT YOU NEED

• 2 Tbsp. EVOO + 2 Tbsp. Unsalted Butter
• 2 Yellow Onions, diced    
• 3 stalks Celery, diced
• 4 Large Russets, peeled & cubed (about 6 cups)
• 3 cloves Garlic, crushed & minced
  
• 900ml Low Sodium Vegetable Broth
  
• 1 Bunch Green Uns, sliced & separated light & dark
  
• 1/2 C Extra Old Cheddar, shredded
  
• 1/4 C Grana Padano, shredded
• 1/2 C Full Fat Sour Cream
  
• 2 Slices Marble Cheddar (optional)
  
• 1/2 Tsp. Red Pepper Flakes
  
• 1/2 Tsp. Garlic Powder
  
• 1/2 Tsp. Ground White Pepper
  
• 1 Tsp. Onion Powder
  
• ​1 Tsp. + Sea Salt
  

DIRECTIONS

• Begin melting the butter & EVOO together with the garlic & red pep flakes in a medium sized sauce pot set to about medium. Once they start sizzling, stir and let them go for about 45 seconds before stirring in the celery, onion, and light coloured portions of the green onion. Season with sea salt and cook about 5 minutes.
• Add the potatoes and another generous pinch of sea salt. Stir, cover, and continue to cook for about 5 minutes, stirring every couple minutes. 
• Pour in the vegetable broth making sure to scrape the bottom of the pot to loosen up any flavourful bits. Bring the soup to a boil and once boiled, add the garlic & onion powder, white pepper, and about 3/4 tsp. sea salt. Reduce heat slightly but keep the soup on a low boil. Leave it uncovered and boiling for 20 - 25 minutes until potatoes are tender and soup has thickened nicely.
  

• Use a potato masher to mash up as much of the soup as you'd like before stirring in the cheddar, grana, and marble cheese in batches until combined. Remove from heat and stir in the sour cream. Taste and adjust salt to your desired tastes.
• ​For service, garnish each portion with remaining sliced green uns, some fresh celery leaves, and a dollop of sour cream. ENJOY!
  

HAPPY VEG

NOTES:
1. When I find the original page I got this method of making potato soup from, I will 100% update y'all. I hate not giving credit if I use an idea.
2. The soup is thick AF. Feel free to thin it out using additional sour cream or broth until it is at the consistency you'd like.
3. The starches from the russets boiling are what thicken the soup. However, you could easily fold in some cream or milk if you prefer.
4. The OG recipe suggested a potato masher, it was defs a different texture than a typical creamy blended soup. Use your IMMERSION if you'd prefer. It should work out.