Quick and Easy Cream of Potato Soup
- 6-7 Medium Russet Potatoes
- 1/3 C White Onions (chopped small)
- 2 C No-Chicken or Vegetable Broth
- 2 C Unsweetened Soy Milk
- 3 Tbsp. Vegan Margarine
- 3 Tbsp. All-Purpose Flour
- 2 Tbsp. Cold Water
- 1 Tbsp. Corn Starch
- 1 tsp. Salt
Bring a large pot of water to a boil over medium-high heat. Add your potatoes and let cook for about 40 minutes or until you can easily insert a fork into your potatoes with no resistance. Once your potatoes are done cooking set them in a large bowl of cold water for 10 minutes to cool before peeling.
With a knife, peel the skin off of your potatoes and set aside.
In a large pot add your vegan margarine and chopped onions. Saute for 5 minutes over medium heat. Add your flour and combine thoroughly. Slowly add your broth and stir until there are no lumps remaining. Add your soy milk and salt and continue to cook while you prepare your potatoes.
Cut your potatoes into 1/2 inch by 1/2 inch squares and add to your soup mixture. With a potato masher, you can mash the potatoes in your soup slightly to thicken your soup if you choose.
Mix your cold water and corn starch thoroughly in a small cup. Slowly add the corn starch mixture to your soup while stirring continuously.
Let your soup cook for another 10-15 minutes on low heat stirring frequently.
Garnish your soup with Daiya Cheddar Shreds and black pepper if you choose.
Recipe and photo by Kaycee Bassett of Vegan Machine.