If you are one of those people that takes the dinner rolls after a thanksgiving dinner and just soaks up the leftover juices still left on your plate, you will very much love this soup. I’m not even one of those people, but this soup is so good. Very creamy.
Don’t be scared if you are tasting the soup before you place them in the rolls, and it’s not creamy. Baking it in the bread gives it that extra starch to make it oh so delectable. I also really recommend white, regular rolls for this recipe. I’m usually all for being healthy and really avoiding white grains, but they go together like peanut butter and banana. Match made. There’s no specific brand I think works better than the other, I just used my stores generic ‘hard rolls’. Probably don’t use rolls that are already really soft, because it will make it soggy. But most shelved rolls are not soft enough to make it soggy by any means.
Also, there is kind of a lot of salt in here. Don’t be scared, but you really need that much for it to not taste bland. If you have issues with salt, probably avoid this recipe in general. It just won’t taste good and there’s no amount of spices that will make it taste good.
This recipe is actually NICKS favorite. He absolutely drools over the thought of these things. It’s honestly like thanksgiving in a roll. Soft potatoes, carrots and bread to mock a stuffing flavor, greens, and beans. Also, it’s simple to make! (Unlike thanksgiving dinner)
If you’ve never used nutritional yeast before, it’s very inexpensive and you can find it at any natural super market, or I even found it at my local grocery store. It has sort of a cheesy flavor plain, but added to anything it’s almost as if there is actually cheese in there. Low calorie, and much healthier than real cheese. Even if you do consume cheese, I recommend not using it. I don’t see real cheese boiling well in this soup. It’s very brothy before put in the bowls, and melted cheese works well for creamier soups.
Let me know if you have questions about substitutions or anything else. Comment and share!
Potato Soup Dinner Rolls:
1 large whole carrot, sliced
4 red potatoes, cubed (I leave the skins on)
2 cloves or 2 tsp of chopped garlic
1 leek, chopped**
40 oz. (1 carton + 1 cup) of good quality veggie broth
1/2 cup of soy milk
2 tablespoons of nutritional yeast
2 + 1/2 tsp of salt
3/4 tsp of ground black pepper
1 handful of spinach, stems cut
1 tablespoon of fresh, chopped parsley
1 pack of Dinner Rolls
Chives for garnish
** If you have never cut a leek before, only cut the white part. Leave the leafs!
1. Add first 4 ingredients to a large pot with 2 tablespoons of oil. Cook on medium heat for 10 minutes.
2. Add the rest of the ingredients except for the rolls, and chives. Cover and cook for 25-30 minutes, until the potatoes are so soft they fall apart when you put a fork through them (unless your strange and like hard potatoes?). Watch the soup, and stir occasionally as it likes to boil over.
3. ‘Gut’ your rolls and just simply take out the insides with a spoon, leaving about half an inch of bread on the sides.
4. The last 5 minutes, pre-heat your oven to 400 degrees Fahrenheit.
5. In a medium sized pan, add a little broth from your soup. Add your rolls. Then take your finished soup and scoop it into your bread pods. Don’t be afraid to really put some broth on them, it’ll make them more creamy.
6. Cook for about 10 minutes in your oven, or until they start to brown on top.
7. Add chives for garnish, and enjoy!