Cheese · comfort food · Dating · dinner · easy · gluten free · healthy · lunch · potatoes · quick · soup · vegan · Vegetables · vegetarian · veggies · Yummy

Vegan Baked Potato Soup

Y’all. I have been a hermit lately. And by hermit I mean not going to 8 yoga classes a week while also going out with friends/going to friends’ houses several times per week while surviving on 6ish hours of sleep per night (that is like zero to me). Instead, I am spending a lot of time home alone watching The Mindy Project or frequently joining another for some quality Netflix time (while discovering Stranger Things! ZOMG). During my Summer of Anxiety last year, I made the habit of socializing NONSTOP. In fact, I even retook the Meyers Briggs personality test and had actually changed from introvert to extrovert. My personality literally changed due to my anxiety level. How is that even possible?

After that summer things got better, but my schedule did not slow down. In fact, I replaced a lot of my friend time with dating. Remember that one time I went on 6 dates in 5 days? Within that same week I had my “soul crushed” by one of those 6 dates (we’re actually still friends, and were clearly not a good romantic match, so it all worked out). It was all very exhausting. I kept trying to slow everything down, but that seemed impossible while I was still swiping on Tinder.

Being alone often triggered my anxiety, so I made myself as busy as I possibly could.

In the last few months, I have finally been able to actively slow down my life. My anxiety has calmed, and I have found time for myself in a way that hasn’t been possible in a really long time. You know what really helped with that?

Deleting Tinder. Fuuuuuck. Those dates made for good stories, but that was definitely more exhausting than 8 yoga classes a week.

It’s that time of year where many of us start hibernating. Hibernating means comfort food. I literally ate various forms of bread and cheese for 4 meals on Sunday. Yes, four meals. In my defense, I was hungover from the 12 hours of drinking the day before, on top of having a cold that won’t quit. So, no, I haven’t slowed down completely. I’m just finding new things that bring me joy, and not saying yes to everything.

I’m also budgeting like crazy. I made this cozy soup last week without making an extra trip to the grocery store. My new rule is only one trip a week, and only $60 MAX. Last week I only spent $42, and that included 3 different types of cheese. Even shopping at a co-op, this shit is possible. This potato soup is rich and creamy without the cream (cream is expensive). You could definitely add other veggies to it, or even some chickpeas or quinoa for protein. I kept it pretty simple, but did top it with some fancy-ass smoked cheddar cheese (I know that means it’s no longer vegan, but I’m not vegan, so I don’t care).

Side note: These photos aren’t great because of the lack of daylight since daylight savings time ended. It’s been impossible for me to cook and photograph mid-day. It’ll get better, I promise!

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Vegan Baked Potato Soup

3 stalks celery, chopped

2-3 carrots, peeled and thinly sliced

1 small onion, diced

4 cups veggie broth (I suggested keeping the concentrate around, as it is cheaper and easier – or you can make your own to be really thrifty)

3 medium potatoes, peeled, quartered, and thinly sliced

1 cup vegan milk of choice (I used cashew, but canned coconut would be creamier)

3 tablespoons flour (to thicken) – can easily be subbed for gluten free flour, or omitted

Olive oil

Salt and pepper to taste

Optional toppings: Cheddar cheese, green onion, bacon/fake bacon

In a large pot with a heavy drizzle of olive oil, saute the onion, carrots, and celery over medium-high heat until they soften (3-5 minutes). Sprinkle with a little salt and pepper and the flour. Mix well – the veggies could clump together. Cook for another minute, stirring consistently. Add the potatoes and broth, making sure to incorporate everything well (no flour lumps! I believe in you!). Cover and simmer for 15-20 minutes. Then you have 2 options…. 1. Use an immersion blender (or regular blender in batches) right in the pot to blend everything smooth, OR 2. Scoop half of the soup into a blender and blend until smooth, then return it back to the pot. Option #2 will leave you with chunks, which is my preference. You do you. Once blended, add the milk and some more salt and pepper. Scoop into bowls, top with cheese and green onion, brown up a motherfuckin’ grilled cheese because you’re sick and deserve to have melted cheese with every meal, and go back to watching Stranger Things in your PJ’s.

 

 

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