Pink Potato Soup Recipe
Calories: 250kcal
Ingredients
- 3 cups filtered water tap is fine if you’re not extra
- 3 cups unsweetened oat milk Oatly rules, but any plant milk works
- 2 tbsp rice vinegar that bright tang is key – don’t swap for something else
- 3 cups russet potatoes peeled and chopped (starchy for max creaminess)
- 4 –5 garlic cloves smashed (garlic lovers, rejoice)
- 1 large shallot sliced (or a small onion in a pinch)
- 1 tbsp sea salt taste as you go
- 2 tbsp nutritional yeast hello, cheesy flavor without cheese
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 3 bay leaves they add depth, then retire
- 1 small raw beet peeled and cut into quarters (the pink wizard – start with one piece!)
- For topping don’t skip these – they make it:
- 1 large ripe avocado cubed
- Fresh dill chopped
- Flaky sea salt and cracked black pepper
- Drizzle of good olive oil
Instructions
- Dump and simmer. Toss the water, oat milk, rice vinegar, potatoes, garlic, shallot, salt, nutritional yeast, onion powder, garlic powder, and bay leaves into a big pot. Crank the heat to medium-high and bring it to a boil. Once bubbling, drop to a simmer. Cook 15–20 minutes until potatoes are super tender (fork slides in easy). Stir now and then so nothing sticks.
- Cool it down. Turn off the heat. Fish out the bay leaves (no one wants chewy surprises). Let the pot sit for 20 minutes – hot soup + blender = bad idea.
- Blend to silky perfection. Work in batches if your blender is small. Pour in the soup, add one piece of beet, and blend until smooth. Check the color. Want more pink? Add another piece and blend again. Keep going until you hit your perfect shade – soft pastel or bold hot pink. Taste, adjust salt or pepper.
- Reheat or chill. Serve hot for cozy mode, or pop in the fridge for a few hours for chilled vichyssoise vibes. Either way, it’s delicious.