Sopa de Patata

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)


  1. 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.
  2. Add the flour and cook for 1-2 minutes, stirring frequently.
  3. 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.
  4. 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.
  5. Remove from the heat, add the yeast and lemon juice and stir until fully incorporated.
  6. 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.
  7. 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.
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