Creamy Potato Soup with Black Beans and Roasted Potatoes [Vegan + Oil & Gluten-Free]

10/29/2015

"This is some of the best potato soup I've ever had, baby!" exclaimed my husband after finishing his bowl of soup. Creamy, lush, silky potato base with soft potatoes, black beans and roasted potatoes on top. My husband especially loved the roasted potatoes on top as it was like having fries with your soup stating it reminded him of what you would get at Marie Calendar's giving it a 10 out of 10! I agree, this soup is amazing, incredible, hearty, warming, filling, superb, a winner, vegan comfort food that will leave you satisfied. OMGosh it is good!

It almost reminded me of how creamy clam chowder soup is yet with soft potatoes instead of clams. :0) This soup was made with very few ingredients as I had very few on hand. The result? Potato perfection! I really don't like missing out on things, and I feel like you'd be missing out if you didn't join me in making this soup! I am thankful for the inspiration to create this recipe, yum! Enjoy!

Makes 4 Bowls

Ingredients:

14 Mini Potatoes - Quartered (or 1 Heaping Cup+ Quartered Potatoes)
Salt and Dill to taste
2 Large White Potatoes - Diced (or 3 Cups)
3 Cups Dairy Free Milk
2 Large Garlic Cloves - Minced
2 Tbsp Minced Onion
1 1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp White Pepper
1/2 Cup Cashews, Soaked for 4 hours
1 1/2 Cups Cooked Black Beans (1 can or homemade)

Peaceful Preparation:

Soak the cashews ahead of time. You can also soak them in hot water while preparing the soup, I did both with success.
Preheat the oven to 400 degrees F. Place 14 quartered mini potatoes in a pot, cover with water and bring to a boil. Boil 2-3 minutes until a fork can pierce through without much resistance, about 1/2 way done. Drain and bake on a lightly greased pan, sprinkle with salt and dill. Bake for 30 minutes, flipping halfway through.
Once the mini potatoes are in the oven, start the soup. Place remaining ingredients, less the cashews and black beans, in a pot. Bring to a boil. Reduce heat to low and simmer for 10 minutes, or until the large diced potatoes are soft and easy to eat. Turn off the burner, remove from heat.
Allow to cool for a few minutes, blend 2 cups of the soup with the soaked and drained cashews. Keep the lid cracked, I practically removed the lid as it didn't splatter and released the heat. I did use a heat-approved blender, an immersion blender is another option. Blend on soup setting or on high for 90 seconds until silky smooth. This can also be used as an Alfredo sauce, yum!
Pour the silky mixture back into the pot with the soup. Add the cooked black beans. Stir and allow to heat for one to two minutes.
Remove the roasted mini potatoes from the oven. Dish the soup into 4 bowls and top with roasted mini potatoes. We enjoyed two servings and had amazing leftovers the following day.