Recipe: Golden Potato Soup

October 07, 2012 October 07, 2012/ Morgan Eccleston

What is comfort food? Is it stuff that you ate growing up or food that makes you feel a certain way now? Since tastes evolve (and dietary choices change) I think it is a mix of both. But whatever – hey I’m not here to get all philosophical (Thank jeebus for spell check. I can’t even WRITE philosophical.)  I’m here for the food, my friends!

Golden Potato Soup via Fo’ Reals Mom

AND THIS – this is always comfort food. My parents definitely made this for me growing up and I make it for my family now. I should call and ask if their parents made it for them. 

I did make changes, of course. I suspect you will make it with some changes as well and I won’t stop ya. Just make it. Oh yeah and make sure to crumble a whole freaking sleeve of saltines in there like I did growing up. It’s like mashed potatoes crammed with crackers and I can’t think of anything better. Of course I’m pretty sure that only me and my brother eat it this way… 

Click here to download the Golden Potato Soup recipe and coloring page!

Golden Potato Soup

serves 6-8 

2.5 pounds Yukon Gold potatoes, skins on & chopped up

(wash them, duh. And use any other potato if you must.)

1 onion, chopped

2 stalks celery, chopped

5 cloves of garlic, finely minced

6 c. veggie broth (low sodium is good if you can!) 

2 c. plain soy milk (or your favorite non-dairy sub.)

1 tsp. kosher salt

*for a cheesy variation add 1/2 cup nutritional yeast

  • In a large pot bring broth, potatoes, celery, onions and garlic to a boil. Turn the heat down to low and put the lid on. Let simmer for 10-15 minutes or until the potatoes are tender.
  • Add in the soy milk, nutritional yeast if using, and salt to taste. I add a lot of black pepper to mine but do it at the table so no one else feels punished by my love of black pepper.
  • Puree if you like a silky smooth soup (I do!) or leave chunky if you’re into that. 
  • Enjoy and don’t forget the crackers!!

October 07, 2012/ Morgan Eccleston/