I’m feeling pretty lucky but it has more to do with deliciousness than leprechauns and clovers. I have to say that I’ve never really gotten the whole St. Patrick’s day thing but it is fun to have a theme to go with.
So what exactly makes this soup Irish? Um, actually I don’t know. I mean, it’s got potatoes so doesn’t that automatically make it count. Hmmm, that sounds kind of discriminating. I bet the Irish get annoyed by everyone thinking they live on potatoes. You know that I used to live in Idaho right? I can’t tell you how many people asked me if we ate a lot of potatoes. It’s very annoying, let me tell you.
It is almost shamrock day though, and I don’t want you to feel like I’m a party pooper so we’re sticking with the name. Even though it is basically just a really good loaded potato soup.
On a sidenote: I’ve never been much for self-celebration so it kind of snuck up on me and I didn’t plan any kind of special recipe, but today happens to be my first blogiversery. I cannot believe it’s been a year!
My blog isn’t what I’d like it to be at this moment but I have learned so much this year and if I look at it as a year in training I can have no regrets. Who knew that photography could be so complicated and writer’s block so real? I was looking at some of my earliest posts and they are so embarrassing. I keep threatening to just start over but my family won’t let me. I guess it gives more credibility to blog when you can watch the author grow and improve from point a to point b, but so many of my first pictures are downright terrible! (slipping down off of chair and hiding under table as we speak)
I wouldn’t have even mentioned it but I just had to thank you all for your readership and support! That’s what keeps this whole thing going and my blog wouldn’t be possible without it. So really, thank you guys so much! I’m looking so forward to this entire second year on Gringalicious and I hope you are too! I have some big things planned and I will probably be doing some facelifts eventually (I hope). The blog really needs it.
I’ve also started having some of my first negative commenters, not fun, but I guess that’s part of the deal. I’m already not much of a people person anyway and having someone write rude and/or hurtful things can really knock you down. Luckily I’ve never had anything really bad but, you know, haters gonna hate. What can you do but try to be a light and turn the other cheek because people who have nothing better to do than to spend time criticizing and bullying must really have a sad life. It makes me appreciate all of you guys that much more!
I feel like I’m finally getting the hang of some things and getting faster too. I have been spending way to long on pictures recently but that’s beside the point. And speaking of the point….
This is one of my new go-tos for dinner. In fact, it was such a hit the first time that I went through the effort of remaking it and taking a second set of pictures because remember how I said my SD card died? Well I lost the first set.
I love how easy it is, well compared to most of the meals that I make. You see, I do so much from scratch, like everything. When I make soups like this I always start by making the stock, which adds an hour, and then there are no short-cuts here as far as ingredients. Every veggie is fresh and needs to be washed and peeled and chopped and what not. Add to these things the fact that I do the cooking for 12 people now and you’ll understand why I enjoy making things in one pot.
Anyway, this soup is simple, easy, and a winner every time and I really hope you make it and enjoy it.
Satisfy your cravings for comfort food with this creamy, savory, loaded potato soup!
- 5 large (or 10 small) red skin potatoes (peeled if desired), cut into cubes
- 1 quart vegetable broth
- 2 teaspoons olive oil
- 4 stalks celery, finely chopped
- 1 medium onion, finely chopped
- 1 cup broccoli florets, roughly chopped
- 3 cloves garlic, minced
- 1/4 cup almond meal/flour
- 1 teaspoon fresh dill (or 1/2 dried)
- 1 teaspoon fresh thyme (or 1/2 dried)
- 2 teaspoons garlic powder
- 1/2 cup sweet potato puree or pumpkin puree
- 2 cups unflavored plant-based milk (I used almond)
- 2 tablespoons worchestershire *see note
- 1 tablespoon lemon juice
- 3/4 cup vegan cream cheese
- 1/3 cup nutritional yeast (or more to taste)
- salt and black pepper to taste
- chopped green onions
- shredded non-dairy cheese
- "bacon bits"
- Combine potatoes, celery, onion, broccoli, garlic, and oil in a medium or large pot or dutch oven and saute, stirring often, for about 10 minutes until browned. Add the almond meal to pot along with dill, thyme, and garlic powder and stir over heat to toast the almond for about 2 minutes.
- Add the broth, pumpkin (or sweet potato), worchestershire, and lemon then reduce heat to medium. Continue cooking, stirring occasionally, until potatoes are tender, about 15 minutes.
- Reduce heat to low and measure out about 3 cups of the soup in a glass measuring cup. Pour into a blender or food processor and pulse until smooth then return to pot to add creaminess. (Alternatively, you can use an immersion blender and simply puree part of the soup as desired.)
- Stir in "cream cheese", nutritional yeast, and season to taste with salt and pepper then turn off heat.
- Serve hot topped with crumbled "bacon", cheese, and green onions.
Be sure to use a brand of worchestershire sauce that you've checked the ingredients because most worchestershires contain anchovy. Annie's makes a good one. For the "bacon" bits I used the "bacon bits" from this recipe.