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white bowl of creamy yellow potato soup with vegan bacon and greens on a white cloth, a spoon holding some soup.

Creamy Potato Soup

Diana Kostrov
This creamy potato soup is a velvety blend of potatoes, carrot, broccoli, and bok choy. It’s light and comforting, perfect for cozy dinners or quick weekday lunches.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine comfort food
Servings 6 servings

Equipment

  • large pot
  • Blender or immersion blender

Ingredients
 

  • 750 g potatoes (peeled)
  • 1 carrot
  • ½ head broccoli
  • 1 bok choy
  • ⅓ cup sliced fennel
  • 1 leek stem (optional)
For sautéing
  • 1 tbsp olive oil
  • 40-80 g butter (optional, in two additions)
  • 1 tbsp flour (optional)
Seasoning
Before blending:
  • 1 tsp turmeric
  • ½ tbsp paprika
  • 1 tbsp organic vegetable stock powder (optional)
  • 1/4 cup nutritional yeast
  • 2-3 tsp salt
During blending:
  • Nutritional yeast (to taste)
  • ½ tbsp light miso
  • 1 tsp chili flakes
Other
  • Bay leaves
  • 400-500 ml coconut milk
  • 1½ liters boiling water

Instructions
 

  • Prepare potatoes – Wash the peeled potatoes and cut into medium cubes. If you have time, soak them in water for about an hour, then drain and rinse.
  • Prepare vegetables – Slice the bok choy into strips, separating stems and leaves. Place with the sliced fennel. If using leek, wash it well, slice, and add to the same bowl.
  • Cut remaining veg – Slice the carrot into half rounds and cut the broccoli into medium florets. If you’re sensitive (IBS), avoid using the broccoli stems.
  • Start cooking – In a large pot over medium heat, heat olive oil and add butter if using. Once melted, add the bok choy stems, fennel, and leek. Sauté for about a minute, then add the flour if using.
  • Add vegetables & spices – Once the flour is absorbed, add the carrot and broccoli. Cook for another minute, then add all the “before blending” spices and mix well with the vegetables.
  • Add liquids – Add the drained potatoes, mix, then add more butter if using. Add bay leaves, coconut milk, and boiling water until everything is covered.
  • Simmer – Stir well, bring to a gentle boil, then cook on medium heat. Stir occasionally and cook until the potatoes are soft and easily pierced with a fork.
  • Prepare toppings – While the soup cooks, prepare any toppings you like, such as croutons or crispy tofu bacon.
  • Blend – Remove from heat, take out the bay leaves, and blend using a blender or immersion blender. Add the remaining seasoning and blend to your desired texture (completely smooth works best).
  • Serve – Serve with your favorite toppings and garnish with chopped bok choy leaves.

Notes

  1. IBS tip: skip broccoli stems and leek if sensitive.
  2. Gluten-free: use GF flour if thickening.
  3. Storage: refrigerate 4-5 days, reheat gently. Freezing is also possible.