Not-Quite-Vichyssoise with Oven-Roasted Potatoes

December 19th, 2016 10:00 am by Kelly Garbato

2016-12-04 - Vichyssoise with Roasted Taters - 0001 [flickr]

It’s been a while since I shared a shiny new recipe, or even just a photo or two or twenty of my latest donut haul from Ronald’s. (I am currently up to my elbows in fritters and bear claws, let me tell you!) With everything going on in the world/with my family, I just haven’t been feeling it. But I’m coming out of hiatus long enough to tell you all about this awesome, carbalicious soup I came up with.

So I’ve wanted to try a potato soup with roasted potatoes for quite some time now; I think the Loaded Baked Potato Soup from American Vegan Kitchen first gave me the idea, and I blogged about that four years ago!

Roasted potatoes are one of my favorites; I enjoy them with everything from Beast Burgers to tofu scrambles. Plus they’re so darned easy to make, just pop ’em in the oven and rotate, flip, rotate. I’ll never fry them on the stove top again!

Anyway, for this recipe, I used the Fancy Schmancy Vichyssoise from The Cheesy Vegan as a starting point. According to Wikipedia, Vichyssoise “is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but can be eaten hot.” For his version, Schlimm replaces the cream with tofu and swaps out chicken stock for the vegan version. I call mine “Not-Quite-Vichyssoise” because I skipped the leaks and added some chunky goodness in the form of roasted potatoes.

It’s actually pretty easy to make, especially if you have an immersion blender and can puree the soup right there in the pot. While the soup is cooking, roast the potatoes. The cook times are pretty similar and they should finish up about the same time. When serving, you can either dump the roasted potatoes right into the soup pot and mix, or sprinkle them on top of the soup like croutons or some other garnish. Mixing the potatoes right in with the soup will soften them up, especially with time, while sprinkle them on top will preserve their crispy goodness. I’m all for option b, personally.

As for the leftovers, you can throw any extra roasted potatoes in the pot and make a fresh batch to serve with the leftovers. You can never have too many potatoes, you know?

Pro tip: We had a little leftover Thanksgiving gravy hanging out in the fridge, the first time I made this. Not really even enough to serve with a plate of fries, but enough that I felt bad just tossing it (or eating it by the spoonful). So I had the genius idea to serve it with the soup: I heated it up, spooned the gravy into the bottom of my bowl, poured a heaping serving of soup on top, and then garnished with roasted potatoes. The gravy really took this dish to the next level. Definitely give this a try when you’re in desperate need of comfort food, okay?

2016-12-04 - Vichyssoise with Roasted Taters - 0005 [flickr]

Not-Quite-Vichyssoise with Oven-Roasted Potatoes

Ingredients

for the soup

2 tablespoons olive oil
1 medium onion, diced
1/4 cup minced garlic
6 cups vegan chicken stock
1 teaspoon salt
1 teaspoon basil
1 teaspoon oregano
1/4 cup nutritional yeast
4 large white baking potatoes, cleaned (but not peeled) and diced into small pieces
1 pound firm tofu

for the roasted potatoes

2 large white baking potatoes, cleaned (but not peeled) and cut into medium, bite-sized chunks
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground rosemary
black pepper to taste

Directions

1. Heat the olive oil in a large pot. Add the diced onion and cook on medium low for about five minutes, or until nearly translucent. Add the minced garlic and continue to cook for several more minutes.

2. Add the chicken stock, salt, basil, oregano, and nutritional yeast; stir well. Turn the heat up to high and add the diced potatoes. When it starts to boil reduce the heat to low. Cover and allow the potatoes to cook, stirring occasionally, until soft.

3. While the soup is cooking, mash the tofu into small bits using a large fork or potato masher. Add the tofu to the soup and stir well.

4. While the soup is cooking, roast the potatoes. Preheat the oven to 450F. Line two large cookie sheets with parchment paper.

5. Place the diced potatoes into a large bowl. Drizzle the olive oil on top, then add the salt, pepper, and rosemary. Stir well. (If the bowl has a lid, put that on and shake the whole shebang a few times to get the best coverage possible.)

6. Lay the potatoes out on the parchment-line cookie sheets. Bake for about 40 minutes, or until the potatoes are crispy on the outside and soft on the inside. It helps to rotate the sheets every 5-10 minutes, especially if you have a sketchy oven like mine. Be sure to rotate the sheets so that each end has a turn at the back, and then switch the top and bottom racks after that. At the twenty-minute point, flip the potatoes over and do it all over again.

7. Once the potatoes in the soup have gotten soft and begun to break down, blend the soup so that it’s creamy. An immersion blender is easiest, but you can also transfer the soup to a blender or food processor in batches. Return to the pot and continue to heat on low.

8. When the potatoes are done, remove them from the oven. You can either dump them right into the soup, OR ladle the soup into serving bowls and put the roasted potatoes on top. I prefer the latter, since the roasted potatoes retain more of their crispiness and distinct rosemary flavor this way. You can either mix the leftovers together or store them separately. Leftovers taste great with a second batch of freshly roasted potatoes!

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