It’s been a foggy and rainy week here in Atlanta. In my fourth floor condo, most nights I’ve been in the thick of the fog, hardly able to see what’s above. It hasn’t been cold here, but by no stretch have the Outdoors been whispering, “Come hither”.  I’ll stay in and curl up with a big bowl of potato soup any time of the year, but when the weather is this sub-par, such a soup is extra cozy and delicious. Add some rich, piney rosemary, and you’ll want nothing more than a blanket and a spoon.
While potato soup is almost always exceptionally high in fat, this has zero grams of fat per serving, yet it’s still perfectly creamy and velvety, without being too heavy. Believe it or not, a bowl of this goodness, before adding the crispy skins, is under FIFTY CALORIES a serving– and it just happens to be vegan! Best of all, there is fairly minimal chopping or dicing involved. I tested this recipe multiple times, and streamlined the process more each test than the last. From start to finish, this bisque can be made in under 45 minutes.

Potato bisque 2 WWM

Skinny Rosemary Potato Bisque- serves about 18
½ large head cauliflower, chopped
3 ¾ C water, plus 2 Tbsp for microwaving potatoes
2 Tbsp. vegetarian “chicken” base
2 whole cloves garlic, peeled
Russet Potatoes: 4 small or 2 large
2 tsp Penzey’s toasted granulated onion
1 ½ tsp dry Italian herb blend seasoning
¼ tsp powdered rosemary
¼ tsp black pepper

½ tsp sugar
½ tsp white vinegar
½ c nutritional yeast
¼ tsp. kosher salt
1 ¼ C plain almond milk

Heat a large stockpot or Dutch oven over medium-high heat. Add chopped cauliflower, garlic cloves, chicken base, and water in the pot. Cover with the lid. Let this simmer for 15 minutes.
Meanwhile, wash and peel potatoes. Try to get the largest pieces of peel you can. DO NOT throw the peels away. Set them aside for later. Chop potatoes in a small, uniform dice.
When 15 minutes has passed, add half the diced potatoes to the pot, and stir once to ensure all potatoes are wet and cauliflower cooks evenly. Place lid back on the pot and simmer for another 15 minutes.
Meanwhile, add remaining diced potatoes to a microwave-safe measuring cup or bowl. Add 2 Tbsp water and ¼ tsp kosher salt and toss to wet potatoes. Microwave potatoes for 2-2 ½ minutes, stirring at the halfway point. Potatoes should be just tender and yield easily to the point of a knife. They should still hold their shape and not fall apart. Set now cooked potatoes aside until later.
Once 15 minutes has passed, return to pot of cauliflower and potatoes. Remove the lid and pierce potatoes with the tip of a knife to ensure they’re tender. Add toasted onion powder, Italian herb seasoning, powdered rosemary, black pepper, sugar, nutritional yeast, and vinegar. Stir to dissolve dry ingredients.
Using an immersion blender, puree cauliflower and potatoes. Take your time with this process. At first it will look chunky and grainy; keep blending. It will take about 2 minutes to get completely smooth and velvety. Once the soup reaches the right consistency, remove the immersion blender, add almond milk and microwaved potatoes, and stir to combine well. Taste to see if any additional salt is needed.
Serve hot and topped with Potato Skin Crisps. Recipe below!

potato crispies portrait WWM

Potato Skin Crisps
Potato Peels
1 Tbsp oil
2 tsp kosher salt
Freshly ground black pepper, to taste

Preheat oven to 400°. Line a baking sheet with parchment paper or aluminum foil and place potato skins on the sheet.
Drizzle oil on skins and toss to coat. Bake for 10 minutes, toss and redistribute skins evenly, and bake again for another 5-10 minutes, or until golden brown and crispy.
Remove from the oven and immediately toss the skins with salt and pepper while they’re still hot. Once cooled, store in a zipper bag or other airtight container. These do not need to be refrigerated. Use within one week.

Potato crispies WWM
This soup is a perfect starter for any Fall or Winter holiday meal, since it’s not too heavy or filling. It’s also perfect for most special diet needs, like GF, vegan, low-fat, low cholesterol, or soy-free. It’s also quite close to being Paleo and can easily be adjusted to fit that criteria for those who consider potatoes to be Paleo. Enjoy!

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