The best-known potato soup is probably vichysoisse or vichisuá, which is usually eaten cold, but this soup is served hot and is even tastier to my taste.
- 2 cucharadas de aceite de oliva virgen extra (opcional)
- 1/2 cebolla, troceada
- 2 cucharadas de harina (sin gluten si es necesario), yo usé harina de trigo integral
- 1 y 1/2 tazas de caldo de verduras o agua (375 ml)
- 1 y 1/2 tazas de leche vegetal sin endulzar (375 ml), yo usé leche de soja
- 1/2 cucharadita de sal
- 1/4 cucharadita de pimienta negra molida
- 450 g de patatas (1 libra), peladas y troceadas en dados
- 1/4 taza de levadura nutritional o de cerveza (4 cucharadas)
- 1 cucharada de zumo de limón (opcional)
- Heat the oil in a pot and add the onion. Cook over medium-high heat for about 5 minutes or until golden brown, stirring occasionally. If you don’t use oil, you can sauté the onion with a little water or broth.
- Add the flour and cook for 1-2 minutes, stirring frequently.
- Add the broth, milk, salt and pepper and stir until fully incorporated. Add more or less broth and milk depending on how brothy you like the soup. I added 1 1/2 cups of each (375 ml), but you can add 2 cups (500 ml) or even more.
- Add the potatoes and when the soup comes to a boil, cover and cook over medium heat for about 15 minutes or until the potato is tender.
- Remove from the heat, add the yeast and lemon juice and stir until fully incorporated.
- You can serve the soup as is or blend it a bit with a hand blender for a thicker texture . I like to add tempeh bacon (if you don’t take oil, you can use my recipe from eggplant bacon) and chives on top.
- Store leftovers in the fridge in an airtight container for about 3-4 days.
- If you want to reduce the amount of sodium you can use water or low-sodium vegetable broth, omit the salt or add less.
- The nutritional information does not include toppings.