Cozy Potato Soup with Turmeric Greek Yogurt & Pistachios
Serves: 6
  • 6 cups peeled and diced red potatoes (about 5 medium potatoes, diced into small cubes)
  • 1 medium sweet onion, chopped (I used a Vidalia)
  • 2 cups diced celery (about 2 - 3 stalks)
  • 8 cups vegetable or chicken broth (I used two 900ml tetra packs)
  • Salt and freshly ground black pepper
  • ⅓ cup butter (can substitute Earth Balance for vegan or dairy-free)
  • ⅓ cup all-purpose flour
  • 2½ cups milk (I used coconut)
  • ¾ cup Greek yogurt or coconut yogurt, reserve ¼ cup for garnish
  • 1 teaspoon ground turmeric
  • ¼ cup crushed pistachios
  • fresh dill - optional for garnish
  1. Combine diced potatoes, celery and onions with broth in a large stockpot.
  2. Season with salt and pepper to taste.
  3. Cover pot and bring to a boil over medium-high heat.
  4. Once it starts boiling, reduce heat to medium and continue to cook about 20 - 25 minutes or until potatoes are very soft when pierced with a fork.
  5. In a medium saucepan, melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. Keep whisking and slowly pour in the milk, stirring constantly until mixture begins to just thicken.
  6. Season with salt and pepper to taste. Once potatoes are soft, add the milk mixture to the soup mixture and stir (potatoes will start to break apart into soup, which is fine). Add yogurt and blend with hand immersion blender.
  7. Place reserved Greek yogurt in small bowl and mix in turmeric.
  8. Ladle soup into serving bowls, top each serving with a few dollops of turmeric Greek yogurt and a sprinkle of crushed pistachios and dill. Serve hot.