Name: Vegan Potato Bisque
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 Servings
Ingredients: 2 teaspoons olive oil; 1/2 small onion, chopped; 4 cloves garlic, minced; 2 teaspoons vegan champagne vinegar; Pink Himalayan salt or kosher salt; 1 medium russet potato, peeled and diced 2 bay leaves; 3 cups vegetable broth; 1/3 cup dairy-free heavy whipping cream (such as Silk), optional (see Cook's Note); Chopped fresh chives, for garnish; Freshly grated nutmeg, for garnish; Truffle oil, for garnish

Directions

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14m Easy 99%

CLASS

Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook, stirring, until the onions are soft, about 5 minutes. Add the vinegar and scrape up the brown bits that cling to the bottom of the pot with a wooden spoon. Season with 1/2 teaspoon salt. Add the potatoes, bay leaves and broth to the pot and bring to a boil. Cook until the potatoes are tender, about 20 minutes.
Let the potato mixture cool for 5 minutes or so. Discard the bay leaves. Working in batches if needed, transfer the soup to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Strain the soup back into the pot and stir in the cream if using. Simmer on low to keep warm until ready to serve.
Divide the soup between medium bowls, sprinkle with the chives and nutmeg. Drizzle with the truffle oil and serve.

Cook’s Note

For extra creaminess, stir in the dairy-free cream. The soup doesn't require it, as it will be creamy as is. Read the labels on condiments and prepared items to make sure they are vegan. Some, like champagne vinegar, can be not-so-obvious sources of animal products.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.