Lauren’s Creamy Potato Soup


  • 1 onion-chopped
  • 3-5 scallions (including white bulb)-chopped
  • 3-4 large carrots-1/2 to 1″ slices
  • 5 lbs Red/New potatoes-chopped into bite size pieces (skins on)
  • 6 oz white cheddar cheese-shredded (optional for those who eat cheese)
  • 8-10 cups water or veggie broth**
  • 2 tbl oil
  • 1 Tbl Soy sauce
  • dash Cayenne pepper
  • Salt (I also use Spike,a health food store seasoning)
    **I use water and 2 tsp of a concentrated veggie broth


  1. Saute onion and scallion in oil.  Add potatoes, carrots and water.
  2. Bring to boil and simmer until potatoes are tender. Add soy sauce, salt, cayenne.
  3. Spoon out about 3-4 batches of potato and broth into food processor. Process until smooth. Add cheese and stir to dissolve.
  4. Serve with additional scallions and cheese on top.


This soup thickens after being stored in fridge so additional water is needed.



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