At the store the other day Chris picked up a bag of potatoes and said, “Let’s make that peanut-butter potato soup again.” It had been a while but it was a recipe I had tried a long time ago that he absolutely loved– but it was one of those things we forgot about. I googled it and found it on VegNews. Take a look: Peruvian Peanut Potato Soup.
Like any recipe I see, I had to change it up a bit. It’s just what I do. The only things I altered were: instead of the oil, I cooked the onion in broth and I added a sweet potato so it was probably more like two pounds of potatoes instead of one. Oh, and I didn’t peel ’em.
Hot, creamy and delicious!
Peruvian Peanut Potato Soup (adapted from Robin Robertson of VegNews)
- 1 medium onion, chopped
- 1 pound potatoes, chopped
- 1 pound sweet potatoes, chopped
- 6 cups vegetable broth (I used Better Than Bouillon)
- 2/3 cup peanut butter
- sea salt to taste
Get out a big soup pot. Heat up about 1/4 cup of the broth and cook the onion in it for about 5 minutes, until soft. Add the potatoes and the rest of the broth, bring the water to a simmer and cook for about 30 minutes or until the potatoes are tender. Stir in the peanut butter and add salt as desired. Let cool briefly and then carefully purée in blender.