As I write this I’m literally in total fear that we are going to have yet another power outage.
Don’t get me wrong, I’m loving living in Arkansas. I like the weather and the fact that the winters don’t make my skin want to boycott the rest of my body due to the dryness. Really, I love it.
But.
The power outages are suuuuuuuuuuuuuuuuuuuuch a pain even though I have to admit I’m thankful at times for the interruption. So I’m praying, very selfishly, for the freezing rain and drizzle and snow to maybe just take ‘er easy on out little neighborhood. Please?
The good thing though? This weather could absolutely not be more perfect for a super velvety and super flavorful soup! Y’all, this stuff is liquid (soup) gold. It’s totally vegan, but I certainly wouldn’t judge you for using chicken stock, or maybe even adding a little bacon and sour cream. But you know what? A sprinkling of pepitas and a little smoked paprika bring on the flavor like no other and it keeps it nice ‘n’ healthy too!
So, in the midst of the anti-power outage prayers, I’m also thankful that we have the chance to hunker down, get our snuggle on, and spoon this little bit of heaven into our mouths. YUM 🙂
VELVETY ROASTED POTATO SOUP
- 3 large Russet potatoes (about 2-3 inches in diameter, 4-5 inches long)
- 1 medium yellow onion
- 2 Tbsp olive oil
- 1-1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 6 cups vegetable stock
Preheat oven to 400. Spray a sheet pan with nonstick spray and set aside. Wash and peel the potatoes and cut into 1-inch pieces. Slice the onion into similarly sized chunks. Lay all of the veggies on the sheet pan and drizzle with olive oil. Toss to coat and sprinkle with salt and pepper. Roast at 400 for 25-30 minutes, tossing 2-3 times in the process. Once the potatoes are done, puree in batches with the stock in a high-speed blender. (**Note: you can also use a food mill or a food processor; I just find that a blender gives it the best velvety texture). Once all of the potatoes and stock are pureed, pour it all into a large soup pan and bring to a simmer over low heat. Add the smoked paprika. Serve hot.
This looks delicious! One question though (and maybe you mentioned it and I missed it) but how much soup does this make? Thanks!
You know, I didn’t think to measure it but I’d say it probably makes a good 9-10 cups of soup – a LOT!
I made this on this cold and rainy day. It is EXCELLENT. Thanks for sharing!
Thanks Betsy! I’m so glad you liked it – hopefully it helped keep you & yours toasty and warm 🙂
Wow! The soup looks so yummmy…… I’m tempted to try it out!
Love the simplicity of this soup, it’s perfect!
This soup looks so delicious and comforting, and I love that it is vegan! It would be absolutely perfect for today with the impending blizzard that is about to hit Omaha!
Good luck Hannah! Hope you stay toasty and dry!!!
I hope you keep your power. I love the sound of this soup!
We’re still good on the power for now…fingers crossed it stays that way!
I can’t believe all the power outages you’ve gone through since moving — so weird!
My skin is SOOOO dry this winter! I don’t think I’ve ever experienced anything like it!
I know, it’s crazy! I don’t think I’ve ever had to deal with a power outage until I moved here – so far we’ve had 3!
I’ll be praying for no power outages!
Also, that soup — MMMMM.
So far so good – at least I have a hot bowl of it right now (yes, at 10:30)!
I make my potato soup almost the same way and can’t believe how creamy it is! Stay warm!
It’s nuts, right? Who needs cream anyway?! 😉
This looks way too creamy and amazing to be vegan. and poor on the outages 🙁
I was shocked at how creamy it was! The original plan was to add some half-and-half, but then I saw I didn’t even need to! WIN 🙂
A) I want that.
B) The soup, not the outage.
C) And snow. Ohhhhh wait, we’re getting 17 feet right now.
I’d sooooo bring you some soup and my matching black puppy to play with Charlie…you know, except for the whole we live forever away from one another thing 😉