Loaded Potato Soup & Salad with Vegan Sour Cream
We loaded up this classic, comforting soup with vegan cheddar, vegan sour cream, and diced spring onions. A spring mix salad with smoky sun-dried tomatoes, toasted pine nuts, and balsamic vinaigrette comes along with.
Servings
Produce
Garlic (Organic)
4 2 Clove
Russet potato (Organic)
16 8 oz
Yellow Onion (Organic)
1/2 0.25 Whole
Green onion
2 1 oz
Lettuce mix
6 3 oz
Protein & more
Sun-dried tomatoes
1 0.5 oz
Pine Nuts
2 1 oz
Vegan sour cream
4 2 tablespoon
Pantry items
Sea salt
2 1 teaspoon
Black pepper
1/2 0.25 teaspoon
Olive oil
1 0.5 tablespoon
Spice mix
Balsamic Vinaigrette
Olive oil
2 1 tablespoon
Balsamic vinegar
3 1.5 tablespoon
Dijon mustard
1.5 0.75 teaspoon
Minced Garlic
1 0.5 Clove
Sea salt
1/8 0.065 teaspoon
Black pepper
1 0.5 Pinch
Prep ahead (optional)
a. Peel and chop russet potatoes into ½” pieces. b. ¼” dice yellow onion. c. Chop spring mix bite-sized or leave whole. d. Very thinly slice green onions. e. Mince garlic.
Instructions
1
Cook soup:
a. In large saucepan or dutch oven over medium-high heat, add 1 tbsp olive oil.
b. Add yellow onion (¼” dice), garlic (mince), ½ tsp salt, and ¼ tsp black pepper. Cook until onion is translucent, about 2 minutes.
c. Add russet potatoes (peel, ½” pieces); stir to combine.
d. Add 5 cups water (2½ cups for 2-person portion). Stir to combine. Cover and bring to a boil. Reduce heat to medium and cook, covered, until potatoes are very soft, about 15 minutes.
e. Remove saucepan from heat. Mash with a potato masher or fork for chunky soup, or use an immersion blender for smoother soup. If your potatoes were unusually large, you may need to thin the soup by stirring in warm water or broth until soup reaches desired consistency. Add salt and pepper to taste.
2
Assemble salad:
a. In small sauté pan over high heat, toast pine nuts, about 2 minutes. Stir frequently and watch closely!
b. Add lettuce mix to large bowl with sun-dried tomatoes (thinly slice), toasted pine nuts, and balsamic vinaigrette. Toss to coat.
3
Serve:
a. Divide soup among bowls. Garnish each with vegan sour cream, and green onions (very thinly slice).
b. Serve salad alongside, and pour the wine!
Chef's notes
While not necessary, an immersion blender will create a beautifully creamy (minus the cream) potato soup. A tabletop blender will produce the same results but with a tad more cleanup. Otherwise, a potato masher or a serving fork for mashing will produce a more rustic, chunky potato soup.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX