Vegan Potato Bisque
Recipe Courtesy of Megan Hysaw
- Preparation Time15 mins
- Cooking Time30 mins
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
700ml vegetable broth
80ml dairy-free heavy whipping cream
Chopped fresh chives, for garnish
Freshly grated nutmeg, for garnish
Truffle oil, for garnish
- 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.