A simple but delicious Vegan Potato Soup with a southwestern flair by the addition of Hatch Green Chiles. Perfect if you’re doing any kind of Potato Reset or Mary’s Mini Diet.
This whole week (and part of next) I am doing this CRAZY thing called a “Mary’s Mini” Diet.
It’s a 10-day diet that was designed by Dr. John McDougall and his wife Mary, for those who want a healthy way of losing a few extra pounds, fairly quickly,
So basically, you pick a starch – like potatoes – and make them the MAIN focus of every meal for the next 10 days. You are allowed basic spices and condiments to keep it from getting boring, but no high-calorie sauces or gravies. In addition
Potatoes for breakfast, lunch, AND dinner? Sound boring?
THAT’S THE POINT!
We tend to overeat too many calories because we really enjoy the taste of certain foods. So when you make it as plain and boring as you can, you will only eat when you are actually hungry.
But isn’t that dangerous? Not at all. It’s only for 10 days and potatoes actually have all the macro and micronutrients we need to survive. Fat, protein, vitamins, it’s all in there.
Potatoes are really not the villainous foods that the media makes them out to be. It’s the way we cook them (deep-frying) or what we put ON them (butter, bacon, sour cream) that makes them so fattening.
So with that all said, eating potatoes 3 times a day for 10 days CAN be boring, so I was desperate to spice them up a little, hence the creation of this yummy soup.
And it was PERFECT! Thick, creamy, Vegan Potato Soup with lots of onions, carrots, and celery. I used NO almond milk or heavy cream (obviously) but it still came out as creamy as could be. And I added a good amount of mild Hatch Green Chiles to give it just a little zing.
OMG….this was SO good. for those of you who are doing this MM with me…..I hope you enjoy this as much as I did.
VEGAN POTATO SOUP WITH GREEN CHILES
We’re going to start off by making a basic ‘
Once the veggies are becoming soft and translucent, toss in 3-4 cloves of minced garlic and continue simmering for about 30 seconds.
For the chiles, I used about 6 Mild Hatch Green Chiles that I deseeded and finely chopped. If you don’t have access to Hatch Green Chile, you can order them online from my friends at The Hatch Green Chile Store (tell them BNV sent you), or you can use one of those little cans from your grocery store. I’d use 1 or 2 of the larger 8oz cans.
Add the chiles to the veggies and simmer for 2-3 minutes while you dice up the potatoes.
Peel and dice 4 Russet Potatoes (Yukon’s are fine too) into evenly cut cubes and add to the soup pot. Then add 2 cups of Low Sodium Veg Broth and 2 cups of water.
For seasoning, I used 1 tsp of Chili Powder, 1/2 tsp Cumin, 1/4 tsp Black Pepper, and a generous pinch of Kosher Salt. (adjust to your own taste)
Bring the soup up to a medium simmer and cover with a lid for at least 15-20 minutes or until the potatoes have cooked through.
Finally, remove 2-3 ladles of the soup and puree in your high-speed blender before adding it back into your soup. Be careful blending hot soups and never fill your blender more than 1/3 of the way full.
And that… is my super simple, but incredibly tasty Vegan Potato Soup with Green Chiles. Hope you like it and if you do please leave a comment.
If you’re new to this Mary’s Mini and want more information, head on over to my Facebook Group and check it out.
Brand New Vegan Community Facebook Group
Until next week…..keep on cookin’!
Prep Time:
Category:
Cuisine:
Print
PinDescription
A simple but delicious Vegan Potato Soup with a southwestern flair by the addition of Hatch Green Chiles. Perfect if you’re doing any kind of Potato Reset or Mary’s Mini Diet.
Ingredients
- 1 yellow Onion, diced
- 2 medium Carrots, diced
- 2 ribs Celery, diced
- 3-4 cloves Garlic, minced
- 5-6 Mild Hatch Green Chiles (or 1-2 cans of 8oz storebought green chile)
- 4 Russet Potatoes, cubed
- 2 cups low sodium Vegetable Broth
- 2 cups Water
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1/2 tsp Salt
- 1/4 tsp Ground Black Pepper
Instructions
- Finely dice the onion, carrot, and celery and add to a large soup pot.
- Saute the veggies in a few tablespoons of veg broth or water until softened.
- Stir in 3-4 cloves of minced garlic and simmer 30 seconds
- Clean and de-seed 5-6 mild (or medium if you’re brave) roasted Hatch Green Chiles. (or use 1-2 cans of 8oz storebought green chile. I’d start with one and try it first, then maybe add the 2nd.
- Add chopped chiles to the soup and simmer 2-3 minutes.
- Add diced potatoes, veg broth, water, and seasoning and stir well.
- Bring the soup up to a good, medium simmer and cover for at least 15-20 minutes or until the potatoes are cooked all the way through.
- Carefully – remove 2 or 3 ladles of soup and puree in a high-speed blender before adding back into the soup. Puree more if you like a smoother soup, but I like chunks of potatoes left in mine.
- Adjust seasoning if needed and serve.
Keywords: Vegan Potato Soup
Mel
Love potato soup and this sounds amazing!!I bet some nutritional yeast would be a good addition.
sN
I made it and my picky husband has been eating it nonstop! Fabulous soup thank you Chuck!
Shawna
Cannot wait to try this!
Alice Escalante
Hi Chuck , did you eat this soup for 10 days? Can you share what you ate exactly for 10 days on Mary’s mini diet please and thank you
Chuck Underwood
Exactly? Look in my Facebook Group, you’ll see a lot of my photos. https://www.facebook.com/groups/bnvcommunity/?ref=bookmarks
Darkebe
Thanks for the information and the recipe. I have been wanting to lose ten pounds fast. I eat starch-based no oil or dairy but sometimes you want to hurry things alone. The recipe looks great and I plan to make it this week.
Judy Gulliver
Love it! My new favorite potato soup; it’s delicious and so easy. Thanks so much, Chuck.jalgulliver@gmail.com
★★★★★
Laurie B
I made this last night as I’m looking for meal options for my husband, who can eat only soft food after a dental procedure. The soup was wonderful!! I added some fresh chives and a small dollop of Tofutti non-dairy sour cream and the soup tasted like a loaded baked potato! Yum! Definitely a keeper!!
Sharon
I made this today using the fresh Hatch green chiles, and it is absolutely delicious!
Kate
Can this be made in an instapot?
Chuck Underwood
Maybe – try 5 min on manual…
Judy
How long do you roast the hatch green chilis?
Chuck Underwood
Until the skin blisters and begins to char. Then you flip them over and do the other side. When the entire chile is blistered and blackened a little – place them in a paper sack to steam for a few minutes before removing the skin.
LINDA A SEGAL
Chuck, what did I do wrong. First time with fresh chilies. I had a hard time peeling. Ended up with not much chile!!!
Can they be used raw? Thanks, Linda S.
Chuck Underwood
1. Make sure they are thoroughly blistered – almost blackened. 2. Place them in a paper sack or a bowl covered with plastic wrap to seal so they can steam. Let them steam a good 15-30 minutes. then you can peel them, running water may help.
Cathy
Wait, were the chili’s supposed to eat roasted? I’m making it right now..
Susan Lindquist
Hi Chuck, Can’t wait to try this! Dr and Mary McDougall are my guru’s Just changing to a plant based diet and I have lost the extra weight. I wish people would just pay attention. More later…
My best to you and I love your ideas!
Linda
FYI…I saw fresh hatch green chilis in the produce section at Trader Joe’s the other day! I was hoping to find a recipe that called for them! Thanks Chuck!
Linda Segal
Thanks,, Chuck. Soup was very good.
Debbie
This soup is delicious! I made it using leftover cooking water from pinto beans. I will definitely be making this again!
★★★★★
Tammy
This is the *best* potato soup! And for perfect timing, my local TJ’s had fresh hatch green chiles for the 1st time this year.
★★★★★
kathleen barker
Easy and fast recipe and tastes wonderful…bring on the cold weather!!
★★★★★
Michele
Love love this soup! Perfect for the cold rainy day here today. I made a double batch and am glad I do!
★★★★★
D Skelton
I’ve made this twice now and my “sorta” compliant husband loves it. However, I would like to know if you have a “pounds” number for how many potatoes to use? 4 Russet potatoes doesn’t help me and both times I have added more potatoes to make it thick like your picture. This second time I only added 1 cup of water instead of two and it was still not thick after blending part of it. I don’t think I would have any cubed potatoes left if I blended more.
Thanks Chuck, I have made many of your recipes and appreciate you sharing them.
Natasha
I used about 1.5 lbs of yellow potatoes and it was enough for 2 big servings (very thick and creamy)
Angela
One of the few soup recipes I have found that doesn’t require some sort of plant based milk. I think milk especially coconut makes the soup too sweet.
★★★★
Karhy
SO good! My family ate the whole pot of soup!
★★★★★
Natasha
Loved this recipe! Very easy to make and tasty. I used about 1.5 lbs of potatoes and was able to get 2 big servings.
★★★★★
Nita
My husband never makes dinner let alone a vegan style dinner. I love trying new things and came across this website and recipe so asked the hubby if he could make this while I took a nap. I’m so glad he did! I love it’s simplicity and that it doesn’t lack any flavor. I am
pregnant so am super impressed that it was easy enough for my husband to make while I lazed around! Thanks so much for this!
★★★★★