It’s the perfect time of year for a comforting bowl of soup. Luckily, instead of being overloaded with greasy bacon and artery-clogging heavy cream, this inspired smashed red potato soup with truffle salt is full of wholesome flavor and intriguing ingredients, including fennel and truffle salt. Plus, it’s vegan—so you can enjoy all of its rich-tasting, rustic goodness while knowing that you’re being good to your body. Hope you enjoy a bowl of it soon!

smashed red potato soup with truffle salt

Makes 8 servings: 1 bowl (about 1 1/2 cups) each

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 1 cup finely chopped fennel bulb
• 1 small jalapeño pepper, with some seeds, minced or thinly sliced
• 7 large red potatoes, unpeeled, cut into 3/4-inch cubes (3 1/2 pounds)
• 3 large garlic cloves, minced
• 1/4 cup whole-wheat pastry flour or garbanzo bean flour
• 3 cups low-sodium vegetable broth, or to taste
• 1 teaspoon black truffle salt + 1 teaspoon regular sea salt, or to taste
• 3/4 teaspoon freshly ground black pepper
• 1/8 teaspoon smoked paprika (optional)
• 2 cups plain unsweetened plant-based milk of choice
• 3 scallions, green part, thinly sliced, or 1/4 cup minced fresh chives

1. Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, fennel, and jalapeño and sauté until the onion begins to caramelize, about 6 minutes. Add the potatoes and cook while stirring for 3 minutes. Add the garlic and stir until combined, about 30 seconds. Sprinkle in the flour and stir constantly until well combined, about 2 minutes. Add the broth, truffle salt, sea salt, black pepper and, if desired, paprika and bring just to a boil. Reduce heat to medium and cook covered until the potatoes are softened, about 22 minutes, stirring twice during the simmering process.
2. Remove from heat. Partially mash the potatoes in the pot using a potato masher or an immersion blender. Return to medium heat.
3. Add the almond milk and simmer uncovered until desired consistency, about 5 minutes. Adjust seasoning.
4. Ladle into soup bowls, sprinkle with the scallions, and serve.

Per serving: 210 calories, 4.5g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 700mg sodium, 39g total carbohydrate, 5g dietary fiber, 4g sugars, 5g protein

Chef Jackie Tips!

Check out what I did here. And try these ideas in other recipes.

• Extra-virgin olive oil + smoked paprika + sea salt can give you the essence of sautéing in bacon grease without all of the excess saturated fat and sodium
• For more flavor interest, try fennel instead of celery in a soups
• When significantly cutting calories or transforming a meaty recipe into a vegan one, remember to make it special; here truffle salt creates intrigue
• Heavy cream isn’t the only way to get creaminess; plant-based milk along with ingredients that lend to creaminess (such as potatoes and flour) can do the trick without the crazy high amounts of “bad” fats
• The main ingredient that makes soup a soup is the broth; so make sure you use a broth with good flavor
• The key ingredient that makes soup tasty is salt; so don’t forget to add it … just plan for it accordingly