3 medium Yukon Gold potatoes, cooked and peeled, if desired
1/2 small onion
1 cup vegetable broth
1/4 teaspoon rosemary
1/8 - 1/4 teaspoon white pepper (using more will make it spicy)
1/2 teaspoon salt, or to taste
1 tablespoon raw cashews or 1/2 tbsp. cashew butter (optional)
1 tablespoon nutritional yeast
1 1/2 cups low-fat soymilk or other non-dairy milk
High-Powered
Blender Users: Place two of the potatoes along with the remaining
ingredients into the blender in the order given. Start machine on low speed and
increase to highest setting. Blend for about 4 minutes, until steaming hot. Dice
remaining potato and divide it among 4 bowls. Pour the soup over the potatoes
and serve hot.
Regular
Blender/Stovetop Users: Chop the onion and sauté it until soft in a
medium-sized saucepan. Cut the potatoes into cubes and add 2/3 of them to the
pan, along with broth, rosemary, white pepper, and salt. Simmer for about 15
minutes. Pour into blender along with cashew butter, soymilk, and nutritional
yeast. Blend until smooth. Return to pan, add remaining potatoes, and cook,
stirring often, over low heat until hot.Makes 4 servings. Per serving, with cashews: 131 Calories (kcal); 1g Total Fat; (8% calories from fat); 5g Protein; 26g Carbohydrate; 0mg Cholesterol; 306mg Sodium; 2g Fiber. Weight Watchers 2 Points.
Without cashews: Per serving: 119 Calories (kcal); trace Total Fat; (1% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 305mg Sodium; 2g Fiber. Weight Watchers Core/ 2 Points.