Happy Hump Day! Thursday! Apparently I don’t know what day it is!
I was so excited to make the Haiti donation to The Humanitarian Coalition today!!!! 1450 Glo Bars were sold in 2 days and I am just floored by everyone’s support. This totals $280 to be donated to Haiti. However…we also received an anonymous donation yesterday for $100!!!!!
I am very, very, very excited to donate $380 for Haiti Relief efforts!!!!!!
Thank you all so much for your support. Together we can make a difference!
I was watching some of the footage of Haiti yesterday and it is just devastating to see all of the orphan children. Did anyone happen to see the lady who was found after being under the rubble for a week?? Truly amazing that she was alive!
Don’t forget this Friday night, George Clooney is hosting the Hope for Haiti Telethon.
Now onto less exciting, but equally necessary things…dinner:
I don’t give potatoes enough credit on this blog.
I have said in the past that I am ‘not a potato fan’, however I think Eric has changed my mind as of late. He has been making these amazingly delicious pan fries with olive oil and herbs and I am seriously on a huge potato kick!
We had some taters to use up before they started to sprout legs and walk out of the room, so I decided to try to use them up in a non-pan fry way.
I love rich, thick, and creamy soups, but I don’t want a soup loaded with unhealthy fats. When I stumbled across Susan’s recipe, I knew it was ‘the one’. ;)
Quick and Easy Potato Soup
Potatoes are an excellent source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber. Potatoes also contain a variety of phytonutrients that have antioxidant activity.
By: Susan from Fat Free Vegan Kitchen (I made some minor changes)
Ingredients:
- 3 medium Yukon Gold potatoes, cooked and peeled, if desired
- 1 small onion
- 1 cup vegetable broth
- 1/4 teaspoon rosemary
- 1/8 teaspoon pepper
- 1/2 teaspoon salt, or to taste
- 1 tablespoon raw cashews or 1/2 tbsp. cashew butter (optional)
- 1 tablespoon nutritional yeast
- 1 1/2 cups unsweetened almond milk or soy/rice/hemp/cow’s milk
Directions: Chop the onion and sauté it until soft in a medium-sized saucepan. Cut the potatoes into cubes and add 2/3 of them to the pan, along with the broth, rosemary, white pepper, and salt. Simmer, covered, for about 15 minutes. Pour into blender along with cashew butter, soymilk, and nutritional yeast. Blend until smooth. Return to pan, add remaining potatoes, and cook, stirring often, over low heat until hot. Serves 2 meal sized portions.
Thick and creamy, but with no cream. Gotta love that!
This soup was like a warm blanket on a cold night. It went perfect with a toasted whole wheat bun.
Have you ever had potato soup before?
I will admit, this was my first time having potato soup if you can believe it! I am so glad I made it because now I am hooked. This recipe was so ridiculously easy, it will definitely be a staple for those nights when I am tired from baking all day and need a quick and healthy meal.
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I think I have a few bars to bake!!!! ;)
Age is a question of mind over matter. If you don’t mind, it doesn’t matter.
– Satchel Paige
Oh this looks great! Like a nice bowl of mashed potatoes!
OOOH, potato soup has never looked so good!
I love me some potato soup – but I don’t love me some super bad fats in my soups. This soups seems as though it may solve said problem!
Okay, that soup looks like the BEST meal for a cold winter night! Thanks for sharing, Angela!
Great donation Angela!!! And some very worthy organisations to boot!!
My British aunt makes the best potato and leek soup – again, very thick and creamy without the need for any sort of cream :) I miss it a lot. I mean, I can make it myself, but it’s just not the same, you know?
Thanks for the new twist!
Hey hey!
I am flirting with the idea of going vegan and I was wondering what your top reasons are for doing it yourself?
Are there foods that were difficult to give up?
Thanks!
I’ve had potato soup before. And sometimes it’s good, but it can be to heavy as well.
Yours looks awesome.
That’s a great chunk of change for Haiti, nice!
I LOVE potatoes… my favorite winter vegetable by far. Soup is great, but there’s nothing like oven fries.
That soup looks great! Perfect winter meal!!! Great job raising all that money, it will really make a difference.
Yay for the donation to relief efforts!
I used to loveeee potato soup when I was younger but for some reason I now find it a little bland!
I have made this soup before and my family loves it. And it’s really easy.
I’m totally making this. I always thought that I would never have a potato soup again with my milk intolerance and this recipe proves that wrong! YIPEE!
Congrats on money-that’s awesome!
My mom makes a terrific Potato Leak Soup – not vegan though : )
I made a potato soup a few weeks ago from Vegan with a Vengeance and it had asparagus in it too! It came out a nice pretty green color.
That soup looks so delicious and comforting, I will definitely have to try it soon Angela! :)
Congrats on the fabulous donation that you were able to make! That is so great and so generous of you to donate from your glo-bar sales! :) It is so very needed. I remember from a hurricane a few years ago here in South Florida, after a week or two, the news stopped talking about it. but there were lots of people without power, water, phone… even HOMES for weeks and months later. The Haiti situation is going to be pretty grim for months… and possibly even years due to the extreme poverty, so any donation really helps!
I haven’t had potato soup in years, but this looks really good! I love that you made it vegan!
Congrats on the huge donation! It must be twice as exciting for you – love of your glo bars, and helping people!
I’ve actually never had regular old potato soup, but I LOVE sweet potato soup. I make it pretty much the same way as this one. And Susan is getting some serious blog love today; I just posted a meal I made based on one of her recipes today!
I’m a huge fan of potato leek as well. Also throwing in some corn gives it a nice sweet touch.