This wonderfully simple soup hits all the right notes for flavor, warmth, and ease. It’s a personal favorite.
Author: Alisa Fleming
Recipe type: Entree
Cuisine: American
Serves: 3 servings
Ingredients
1 teaspoon oil
2 garlic cloves, minced
3 cups chicken or vegan no-chicken broth
¾ pound Yukon gold potatoes, diced into ½-inch cubes
¼ teaspoon onion powder
1 tablespoon cashew butter
1 tablespoon white miso (gluten-free or soy-free, if needed)
1 teaspoon dried or chopped fresh chives
Freshly ground black pepper, to taste
Crispy won ton strips, tortilla strips, or crackers, for serving (gluten free, if needed; optional)
Instructions
Heat the oil in a large saucepan over medium-low heat. Add the garlic and sauté until fragrant, about 3 minutes.
Add the broth, potatoes, and onion powder. Increase the heat to medium and bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
Remove the pan from the heat and let the soup cool for 5 to 10 minutes.
Transfer the soup to your blender (in batches, if needed) and blend until smooth, about 2 minutes (see Note below).
Return the soup to your pan. Add the cashew butter and miso and whisk until smooth. Stir in the chives and black pepper.
Divide the soup between 2 bowls and top with crunchy strips or crackers (if using).
Store leftover soup in an airtight container in the refrigerator for up to 2 days.
Notes
Note: Blend hot soups cautiously. If your liquid is too hot, the steam can build pressure as you blend and scalding soup can fly out of your blender when you remove the lid. To ensure safety, remove the plastic insert from the blender lid, then secure the lid on the blender. Securely hold a kitchen towel over the hole in the lid as you blend. This will allow steam to escape but will prevent splatter.