Spooky Potato Soup

Potato soup is perfect for a chilly fall evening and perfect all winter long. The version here is dressed up in green for Halloween but don’t let its “costume” trick you: it still tastes like old-fashioned potato soup!

See Kathy's full post here


  • 4 cups peeled and cubed Idaho® potatoes
  • 3 cups water
  • 1 vegetable bouillon cube
  • 3 cloves garlic minced
  • 4 pieces of pumpernickel bread
  • 1 cup washed spinach and/or kale
  • ¼ cup nutritional yeast
  • ¼ cup cashews (soaked for 2 hours if you don’t have a powerful blender)
  • 5 to 8 drops liquid smoke
  • salt and pepper to taste


  1. Add the potatoes, water, bouillon and garlic to a soup pot. Bring to a boil over high heat, and then turn to medium. Simmer until the potatoes are easily pierced with a fork, about 10 minutes.
  2. While the potatoes cook, preheat the oven to 350°F. Cut the bread into small squares (or into Halloween shapes using cookie cutters) and spread on a baking sheet and bake for 5 to 10 minutes, until crispy. Set aside.
  3. Blend the spinach, yeast, cashews and liquid smoke with ½ cup of the cooking liquid. Purée until very smooth.
  4. Mash the potatoes with a potato masher while they are in the pot. It doesn’t have to be completely smooth. I like it a little chunky myself.
  5. Stir in the green mixture until completely incorporated. Serve topped with croutons.


This recipe can easily be doubled!

Note: You can decorate with red bell peppers to make the monster in the other photos or use your imagination!

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Yield: 4 main servings

Kathy Hester
Food Blogger
Healthy Slow Cooking

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