Thursday, August 14, 2008

Creamy Potato Soup

This is a recipe that I adapted from my dad's potato soup that I hadn't eaten in YEARS since becoming vegan. It was a welcomed addition, especially with colder weather approaching. Like most soups, this is great to be flexible with, adding or subtracting ingredients as you feel necessary. I'll post what we used and leave it up to you to be moved to try something new.

-3 tbsp margarine
-1 diced up onion
-2 tablespoons minced garlic
-6 large potatoes (diced)
-3 cups PLAIN soymilk
-1 cup frozen peas
-1/2 cup chopped carrots
-1/3 cup fake bacon bits
-Seasoned salt, salt, pepper-to taste

How to:
-In soup pan, sautee onions and garlic with 1 tbsp butter.
-Add potatoes with about 2 cups of water. Bring to a boil, then let simmer until the potatoes are tender.
-When potatoes are soft, add soy milk and mash as if you were making mashed potatoes.
-Add the rest of the butter
-Add peas, carrots, bacon bits and spices. Add water for your desired consistency (less water will make more of a chowder, more water, more of a soup).
-Let soup simmer, the longer the better.

I've heard of people adding all kinds of stuff to this recipe. Adding nutritional yeast will make it cheesy. Some people have added broccoli, tomatoes, squash, etc. If you try it, comment and let me know what you added and how it worked out.

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