For some reason, I’ve been craving potato soup ALL winter long. And the strange thing is, I don’t think I’ve ever had potato soup before. Is it normal to crave things you’ve never tried? Well, it happens to me quite often. Case in point: vegan sushi. I’ve never had it before, but every time I see it my craving grows and grows. This weekend I decided another day couldn’t go by without this potato soup. I had some Yukon gold potatoes sitting on the counter just waiting to be made into a hearty bowl of goodness.
While the thought of a basic potato soup seemed satisfying enough, I couldn’t resist putting my own twist on things. To amp up the protein, green split peas were thrown in and also provided a good lick of fibre and a satisfying crunch. This created a potato soup with over 14 grams of protein and 12 grams of fibre per serving – not too shabby for a soup that’s normally a bowl of carbs. My biggest fear was the soup turning out bland so I cranked out some of my favourite spices inspired by one of my most-loved Cajun spice blends – smoked paprika, oregano, thyme, chili powder, yellow mustard seeds, and a hint of cayenne pepper. The flavours blended so well with the potato and it was anything but bland (yet still approved by the cautious spice fan in the house).
I like a nice texture in my soup, so I only pureed about 3 cups in a blender and left the rest intact. This results in a thick, creamy broth while still leaving the vegetables and split peas for a satisfying crunchy texture. If you prefer a smooth soup, feel free to puree the entire lot. It’s a rather homely and unassuming soup, but we enjoyed it so much I made two batches this weekend and I already plan on making more this week. Why is it the homely looking foods always taste so good?
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Not Your Average Potato Soup
Yield
3 servings
Prep time
Cook time
Total time
Ingredients
- 2 tsp coconut oil (or other oil)
- 3 garlic cloves, minced
- 1 tsp yellow mustard seeds (optional, but recommended)
- 1 small onion, diced
- 3 celery stalks, diced
- 4 cups diced Yukon Gold potato (about 1.4 pounds)
- 1 cup uncooked green split peas, rinsed
- 5 cups vegetable broth
- 3/4 tsp smoked paprika, or to taste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/8-1/4 cayenne pepper, to taste
- 1/2 tsp chili powder
- fine grain sea salt and black pepper, to to taste
- Fresh parsley, for garnish (optional)
Directions
- Add oil to a large pot and sauté the garlic and mustard seeds for a few minutes over medium-high heat, until the mustard seeds begin to pop. Be careful not to burn them. Add in the onion and sauté for another 5 minutes, or until the onions are translucent.
- Add the celery, potato, split peas, broth, and spices. Stir to combine. Bring to a boil and simmer on low-medium heat uncovered for 20-30 minutes, or until the split peas are cooked through and the potatoes are tender.
- With a ladle, carefully transfer about 3 cups of the soup into a blender (leave some of the pouring hole ajar so stream can escape). Starting at a low speed, puree the soup until smooth and pour it back into the pot and stir. (Note: You can also use an immersion blender if desired.) Cook for 5 minutes and then serve immediately with fresh parsley and a pinch of smoked paprika, if desired.
Nutrition Information
(click to expand)
I’ve been playing around with blog fonts and gave the blog a bit of a makeover this weekend. You probably can’t see it yet because we have a long cache on the blog to reduce server load. If you’d like a sneak peek, hold down control and hit F5. That should do it!
Looks amazing and so comforting. Where did you buy your Yukon gold potatoes? Considering it is Canadian I find it is hard to find (live in Kitchener). I have searched high and low and can only find yellow skinned potatoes. I grew up on yukon golds but cannot find them these days and I am finding it really weird.
I also love the addition of the lentils in this soup. Adds so much more nutrition and bulk. I need to make this stat.
I also find it difficult to find them! I think these were from Organic Garage or Whole Foods, not positive because the husband bought them. I’ll see if I can find out. At any rate, yellow-skinned will be just fine in this recipe. Enjoy!
This soup looks delicious! I love making potato leek soup but your version sounds like a fun change. I really like the fact that you added split peas to increase the fiber and protein, such a great idea.
I also like the new font, looks great.
This looks yummy, and more like a potato curry, which is one of my absolute favorite things in the world.
Yum! Definitely not average but it looks warming! Sounds wonderful
I love chunky soups and this looks ideal for the snowy weather in the UK at the moment!
Angela!!!! The timliness of this soup could not be more perfect! I bought split pease a few weeks ago and have been wanted to make a veg version of split pea soup, but hadn’t figured out what. Now you bless me with this right as Im recovering from a virus and neeeeeeeeeed comfort soup! Thank you thank you thank you. Im making this tonight!
Hope you feel better soon Mallory – let me know how the soup goes if you try it out. :)
Yummy! How funny, this also reminded me of a recovering dish! But it sounds perfect for the last cold winter days. too…
Looks like a great soup! And love the new font, as well.
Oh yum – comfort in a bowl right there!
Mmmm looks so yummy!! I’m so excited to try it with all the protein and fibre my husband will love that haha.
Will definitely try this. Thanks
Never had green split peas I am going to half to get some, I may half to use white potatoes because finding Yukon gold potatoes will probably be like mining for gold nearly impossible for me :)
I craved vegan sushi before I knew what it tasted like as well! Then I just made my own and it was quite good but the one I ate a few weeks later at a restaurant was even better. It did taste different than what I expected though. Also, I crave potato soup a lot in winter, it’s just so warming and filling. :)
My sister-in-law gave me a gift set with all kinds of herbs and spices last year and it included mustard seeds. I never knew what to do with it, but now I do :)
Wow – this looks amazing! I can’t wait to make it. Perfect for a grey winter day like today.
I love the new fonts and the (somewhat new) header. Looks great! I am so happy you made this soup. I have been wanting to make split pea soup for a while now but thought it sounded so bland and boring. This is a perfect solitution, thanks!
I’m always craving things I’ve never tried, too… I think it might have something to do with all the amazing pictures other bloggers are always posting! Planning on making your red lentil & kale soup tonight, and this looks like another one to add to the list.
Love, love, love the red lentil & kale soup! I add extra cayenne for a bit more kick. I’m sure you are going to have a great dinner.
I’ve also never had potato soup- but based on these pictures alone, I think it’s time I changed that and made it! Thanks for the recipe :)
I like the contrast between the smooth and chunky texture, plus the punch of peas too!
I have everything I need to make this! I’m a HUGE fan of the potato – Have you ever read The Starch Solution by Dr. John McDougall. I think you’d love it…he loves potatoes too.
My parents are moving to a vegan diet. I had them make the mushroom tomato pasta action thing you had up recently without the oil and they LOVED it! My mom said it would be a weekly staple.
Have a beautiful week!
I have had potato soup a few times but never a vegan version. I can’t wait to try this recipe – I may try it with both yukon gold and sweet potatoes,