Smooth Operator: Creamy Potato Soup

Maybe it's because I'm German, but I love potatoes. Fried, baked, mashed, all sounds good to me.

Creamy Potato Soup

(serves 2)

• 600g potatoes, peeled and quartered
• 500ml water*
• 1-2 teaspoons instant vegetable broth (depending on the kind you use, check the label!)
• 2 tablespoons cream (I used Oatly's Healthy Oat Dairy-Free Alternative to Cream)
• 1 teaspoon soy sauce
• salt, pepper and nutmeg to taste
• 2 tablespoons freshly chopped or frozen parsley

*As a rule of thumb, soups usually work out great if you're using equal amounts of veg and fluid, which would make it 600 g potatoes on 600 ml water for this recipe. I like my soups thick and creamy so I used a little less.

1. In a pot, bring water, instant vegetable broth and potatoes to a boil and cook until soft (about 20 minutes).
2. Add 3/4 of your cream,soy sauce, salt, pepper and nutmeg, then puree with a stick blender until smooth. Keep in mind that the instant broth and soy sauce already contain salt so go easy on this! I just use a tiny pinch, then add about twice as much pepper and three times as much nutmeg.
3. Ladle into bowls or deep dishes, place a blob of the remaining cream in the middle and sprinkle with parsley. Easy!