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Today we’re diving into a bowl of vegan smoked potato soup. It’s creamy. It’s silky. It’s smoky. Ultimately it’s full of incredible flavor and substance that satisfies a hungry belly.


·         4 baking potatoes, smoked, peeled, chopped and divided **see notes
·         2 tbsp extra virgin olive oil
·         1 leek, cut in half and sliced thin (white and light green parts only)
·         2 carrots, peeled and diced
·         2 stalks of celery, diced
·         1 chipotle pepper in adobo sauce, diced
·         ¼ C gluten free all purpose flour (or regular)
·         4 C vegetable broth
·         ½ C cashew milk
·         Chopped fresh chives for garnish


1.   Heat the olive oil in a large pot over medium high heat.
2.   Add the leeks, carrots and celery to the pot and cook until tender.
3.   Add the chipotle pepper. Mix well.
4.   Sprinkle the veggie mixture with the flour and mix well.
5.   Add half of the chopped potatoes to the mixture and then add the cashew milk and broth. Mix well.
6.   Shut off the heat and allow the mixture to cool slightly.
7.   Blend the mixture with an immersion blender or add to a stand up blender to blend. If blending in a stand blender, after blending return the mixture to the pot.
8.   Add the remaining potatoes and mix well.
9.   Season with salt and pepper to taste.
10. Serve in bowls and garnish with chopped fresh chives.

To make the smoked potatoes: prepare your smoker. Get the temp up to around 250-350. Wash and scrub your potatoes. Once the smoker is ready, place the potatoes on the smoker and smoke for 1½ to 2 hours. To test if done, poke the potatoes with a toothpick or a knife. If the toothpick or knife is easily inserted and if the potato feels soft, the potato is done cooking.

Recipe from thisgalcooks.com
Delicious Food Recipes

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