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Heather's Dish

Heather's Dish

Velvety Roasted Potato Soup {Vegan}

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As I write this I’m literally in total fear that we are going to have yet another power outage.

Velvety Roasted Potato Soup || Heather's Dish

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 || Heather's Dish

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.

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Comments

  1. Katie says

    February 25, 2013 at 12:26 pm

    This looks delicious! One question though (and maybe you mentioned it and I missed it) but how much soup does this make? Thanks!

    Reply
    • Heather says

      February 25, 2013 at 2:34 pm

      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!

      Reply
  2. Betsy says

    February 22, 2013 at 3:16 pm

    I made this on this cold and rainy day. It is EXCELLENT. Thanks for sharing!

    Reply
    • Heather says

      February 22, 2013 at 10:26 pm

      Thanks Betsy! I’m so glad you liked it – hopefully it helped keep you & yours toasty and warm 🙂

      Reply
  3. Fawn Weaver says

    February 21, 2013 at 12:54 pm

    Wow! The soup looks so yummmy…… I’m tempted to try it out!

    Reply
  4. Angie says

    February 21, 2013 at 10:39 am

    Love the simplicity of this soup, it’s perfect!

    Reply
  5. Hannah @ CleanEatingVeggieGirl says

    February 21, 2013 at 10:04 am

    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!

    Reply
    • Heather says

      February 21, 2013 at 10:38 am

      Good luck Hannah! Hope you stay toasty and dry!!!

      Reply
  6. Cassie | Bake Your Day says

    February 21, 2013 at 9:33 am

    I hope you keep your power. I love the sound of this soup!

    Reply
    • Heather says

      February 21, 2013 at 10:38 am

      We’re still good on the power for now…fingers crossed it stays that way!

      Reply
  7. Kelli H says

    February 21, 2013 at 9:01 am

    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!

    Reply
    • Heather says

      February 21, 2013 at 10:38 am

      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!

      Reply
  8. Stephanie @ Girl Versus Dough says

    February 21, 2013 at 8:58 am

    I’ll be praying for no power outages!

    Also, that soup — MMMMM.

    Reply
    • Heather says

      February 21, 2013 at 10:37 am

      So far so good – at least I have a hot bowl of it right now (yes, at 10:30)!

      Reply
  9. Sharla says

    February 21, 2013 at 8:48 am

    I make my potato soup almost the same way and can’t believe how creamy it is! Stay warm!

    Reply
    • Heather says

      February 21, 2013 at 10:37 am

      It’s nuts, right? Who needs cream anyway?! 😉

      Reply
  10. claire @ the realistic nutritionist says

    February 21, 2013 at 8:43 am

    This looks way too creamy and amazing to be vegan. and poor on the outages 🙁

    Reply
    • Heather says

      February 21, 2013 at 10:36 am

      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 🙂

      Reply
  11. Bev @ Bev Cooks says

    February 21, 2013 at 8:22 am

    A) I want that.

    B) The soup, not the outage.

    C) And snow. Ohhhhh wait, we’re getting 17 feet right now.

    Reply
    • Heather says

      February 21, 2013 at 10:36 am

      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 😉

      Reply

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