This soup you guys, seriously! It is so good! Comforting, flavorful and just the perfect soup for colder days.
I named it “french style” because of that high amount onions which give this creamy potato soup such an amazing taste.
When I first came up with that recipe, I made it three times in a row because it was that good! I cannot wait for you to try and fall in love with it.
I always try to use fresh herbs, so I did not try out dried ones with this recipe yet but it might tastes decent as well.
Creamy French Style Potato Soup
- 8-10 medium yellow potatoes, sliced into small cubes
- 4 onions, diced into thin stripes
- 2 cloves garlic, crushed
- 200g mushrooms, sliced
- 3 springs fresh rosemary, chopped
- 3 springs fresh oregano, chopped
- 500ml vegetable stock
- 200 ml almond milk
- 150g cashews, soaked in water for an hour, rinsed and drained
- 150ml water
- 1 ½ tsp turmeric
- 1 tsp ground coriander
- salt and pepper to taste
- 2 tbsp olive oil + some more to fry the mushrooms
- Step 1 In a medium pot heat up olive oil and fry onions until translucent.
- Step 2
Add garlic and potato cubes and fry for 3-4 minutes. Stir well through, so nothing gets burned.
- Step 3
Now add spices and herbs, fry for another 3 minutes. Stir from time to time.
- Step 4
Pour almond milk and vegetable stock into the pot and put lid on.
- Step 5
Let the soup cook on high heat until potatoes are soft (takes about 25-30 min).
- Step 6
Meanwhile fry mushrooms with 1-2 tbsp olive oil until golden. Take them off the stove soon as they get their color and before their water breaks.
- Step 7
In a high speed blender add cashews and water. Blend for 2-3 minutes until creamy.
- Step 8
Once the potatoes are soft, pour the cashew cream into the soup and stir for a few minutes.
- Step 9
Season with salt and pepper.
- Step 10
Add mushrooms to the soup.
- Step 11
let cool for 20 min before serving, so you can taste the flavors well.