This soup is rich, creamy, and gooey, like a potato cheddar soup, but there isn’t a bit of cheese in it.

Somebody cut me off or there won’t be any soup left for dinner!

Are you ready for a kick-start this Monday? This soup will get you back on the healthy track without slaving over a hot stove for hours, and, you will feel like you’re eating something that should be so bad for you, but it’s not, because it’s sooooo good.

Look at that thick, almost cheese like texture. This potato soup should really be called cheesy potato soup, but there isn’t any cheese in it. Tricked you, didn’t I? If someone gave me a bowl of this and told me that there wasn’t any cheese in it, I’d think they were lying. So how did I cook up this thick, gooey, savory, hot, and comforting soup without adding a high calorie ingredient (like cheese)? You can thank the starch in the potatoes. Don’t you just love these magical starchy tubers?

As I said before, this soup is super easy to make. Scrub and peel about 15 medium Yukon gold potatoes. Regular potatoes will do if you don’t have those. Immerse them in some fresh water and bring to a boil. Just like you would if you were making mashed potatoes. Once they are soft, and they break apart when you stick a fork in them, drain the water from the pan.

While the potatoes are boiling, heat some avocado oil in a small pan and cook the garlic and rosemary for two minutes and set aside. Why do I use avocado oil? Because it has a high smoke point, so it’s safer to heat at high temperatures.

Once the potatoes are ready, add the garlic and rosemary, one quart of vegetable broth, the nutritional yeast, and salt and pepper, and blend with an immersion blender, I love my Cuisinart CSB-79 Smart Stick 2-Speed 200-watt Immersion Hand Blender with Attachments (if you don’t have one you can use a blender, but you’ll probably have to blend in several batches to avoid overflow) until the soup is thick and creamy. Taste it to make sure it’s salty enough, because potatoes eat up the salt, you might have to add a bit more.

Now, take a spoon and dig in. Wow, right? There is just enough garlic and rosemary to make this simple soup taste so decadent. It’s a perfect meal to help us get through the arctic blast that most of the U.S. is getting hit with right now. Toss a green salad on the side and pour yourself a glass of wine. If you have a fireplace, light it. Now relax and dig in.

Oh yeah, don’t throw away the potato skins!! They will make a fabulous snack that you can munch on throughout the week. All you need to do is grab a large bowl and toss them with some avocado oil, salt, pepper, and Italian seasoning, then bake at 400° for about 20 minutes. Check it out, crispy, and crunchy on the outside, and a little chewy on the inside. These will satisfy your salt cravings, and you won’t have to feel guilty, because they’re not fried. Freeze them and crisp them up in the oven when you feel like a savory snack.

Before we go, let’s talk about the potatoes’ bad reputation. People who are watching their weight like to shy away from them because they are high in carbohydrates and calories. What they aren’t given credit for is all of the amazing things that they have to offer, like potassium (25% of your RDA in one potato), fiber (18%), vitamin C (70%), and vitamin B-6 (30%). Potatoes have a lot to offer in the way of nutrition, so don’t be afraid of eating them once in a while.

If you don’t have an immersion blender, you need one. They make cooking so much easier. This is the one I use, and you can have it delivered to your doorstep thanks to Amazon.com. Just click on the link to get the details.

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