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Cream of Potato Soup with Crispy Sage//

Cream of Potato Soup with Crispy Sage

  • Author: Abby Thompson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 cups 1x
  • Category: Soup
  • Cuisine: Soup


Leftover mashed potatoes make this soup easy and creamy!


  • 45 cups leftover mashed potatoes (If you don’t have leftovers, whip up a quick batch using 34 boiled, cubed potatoes, cooked until fork tender and whipped with a bit of non dairy milk)
  • 2 cups vegetable broth
  • 1/23/4 cup almond milk (or any non-dairy milk, unsweetened)
  • 1/3 cup nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch or potato starch
  • 3 tablespoons sage (chopped finely)


  1. In a large pot over medium-high heat, bring all ingredients, except for 2 tablespoons of the sage, to a boil while whisking constantly. Keep whisking ingredients together until smooth and creamy, for about 7-10 minutes, adding more or less liquid as needed, according to taste. After soup has come together and is heated throughout, fry the remaining 2 tablespoons of sage in a few tablespoons of coconut oil over medium-high heat, until crispy and browning on the edges, about 3-4 minutes.
  2. Serve soup in bowls, sprinkled with crispy sage.