Ingredients
Soup
- 20 ounces Potatoes (Yukon Gold or Russet)
- 1 tablespoon Dairy-free butter (or olive oil, or more as needed)
- 4 sprigs Fresh thyme
- 4 Green onions
- 1 teaspoon Garlic powder (or 2-3 garlic cloves, minced)
- 1 teaspoon Onion powder
- 1/4 teaspoon Celery salt (optional)
- 1 teaspoon Dijon mustard (divided into two equal parts)
- 1/2 cup Dry white wine
- 2 cups Vegetable broth
- 1/4 cup Plant-based cooking cream (or full-fat coconut cream)
- 1 tablespoon Lemon juice (from about 1/2 lemon)
- 1 tablespoon Nutritional yeast
- 1 pinch Salt (to taste)
- 1 pinch Pepper (to taste)
Crispy Potato Skins
- 4 Potato skins (set aside from peeling)
- 1 tablespoon Olive oil (or more as needed)
- 2 cloves Fresh garlic (thinly sliced)
- 1 pinch Flakey sea salt
- 2 tablespoons Green onions (green parts only, chopped, set aside for garnish)
Optional
- 2 slices Sourdough bread (toasted, can be gluten-free)
Instructions
- Prepare the potatoes and peels: Peel four potatoes (or two if larger), reserving the peels for later. Cube all peeled and unpeeled potatoes.
- Sauté the potatoes: Heat dairy-free butter in a medium to large nonstick pot over medium-high heat. Add the potatoes and sauté for 5 minutes, stirring occasionally to prevent sticking.
- Prep aromatics: While potatoes sauté, wash and pat dry green onions. Remove darkest green tops and set aside for garnish. Slice the remaining white and light green parts. Strip thyme leaves from stems.
- Add aromatics and spices: Add sliced green onions (white and light green parts), thyme leaves, garlic powder, onion powder, celery salt (if using), and half the dijon mustard to the pot. Sauté for 3 more minutes to release flavors.
- Deglaze the pot: Pour in the dry white wine and cook for 2 minutes, scraping the bottom of the pot to lift any browned bits and infuse flavor.
- Simmer the soup: Add vegetable broth and bring to a boil over high heat. Reduce heat to medium-high and cook uncovered for 10 minutes, or until potatoes are very tender.
- Blend the soup: Transfer soup to a blender pitcher. Add remaining dijon mustard, plant-based cooking cream, lemon juice, and nutritional yeast. Blend on high for 30-60 seconds until silky smooth. Return soup to pot.
- Season the soup: Add salt and pepper to taste, adjusting as needed for flavor balance.
- Prepare crispy potato skins: Heat olive oil in a small pot or frying pan over medium-high heat (adjust for stove type). Pat dry potato skins thoroughly to remove moisture.
- Fry potato skins and garlic: Once oil is hot, add potato skins. Fry 2-3 minutes, turning often to ensure even crisping. Add sliced garlic cloves and fry an additional 1-2 minutes until golden and crispy. Remove from heat and drain excess oil using paper towels. Season with flaky sea salt.
- Serve and garnish: Ladle soup into bowls. Garnish each with reserved green onion tops (about 1 tablespoon per serving), crispy potato skins with garlic, and a pinch of freshly cracked black pepper.
- Optional serving suggestion: Serve with toasted sourdough bread for a hearty accompaniment.
Notes
- You can substitute dairy-free butter with olive oil as needed.
- Adjust celery salt according to taste or omit it if preferred.
- Dry white wine adds acidity and depth; you may substitute with additional vegetable broth or white grape juice if avoiding alcohol.
- Plant-based cooking cream can be replaced with full-fat coconut cream for a richer texture.
- Ensure potato skins are thoroughly dried before frying to prevent oil splatter.
- For gluten-free option, use gluten-free bread or omit bread entirely.
- You can use an immersion blender instead of a high-speed blender if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
