Creamy Potato Soup

Creamy Potato Soup

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  • 6 medium potatoes, peeled and chopped
  • 5 cups filtered water
  • 1 bay leaf
  • 1 sage leaf
  • 1/8 teaspoon dried or 1/2 teaspoon fresh thyme
  • 1 sprig fresh cilantro
  • 1 tablespoon organic, non-GMO miso paste
  • 2 cups non-dairy milk
  • Freshly-ground black pepper


  1. Place the potatoes and water in a large pot. Add the bay leaf, sage, thyme, miso, and cilantro and bring to a boil. Reduce heat to medium-low. Cover and simmer until the potatoes have softened, about 30 minutes.
  2. Remove the potatoes from the pot and puree in a food processor until smooth or, place potatoes in a bowl and mash with a potato masher or a hand blender until smooth.
  3. Return the potatoes to pot. Stir in the non-dairy milk and ground pepper. Simmer for another 8 minutes and serve.