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Vegan Potato Soup

So this is my mom’s potato soup recipe she always made us kids after we had been sick or on a really cold day. Now it’s my turn. Me, my husband, and both children are getting over a horrible stomach bug so naturally this is what I wanted to make for dinner. I just had to make some adjustments to fit our dietary needs and make it dairy free.
It warm, comforting, and everything I had remembered 🙂

 

Vegan Potato Soup
 
Ingredients
  • 4-6 medium potatoes
  • ½ onion, minced or 1½ Tbsp. dried onion
  • 2 tsp. celery salt
  • ½ tsp. salt, to taste
  • ¼ tsp. pepper, to taste
  • 1 tsp. sugar
  • 2½ C soy milk or milk alternative, divided
  • 1 C SO delicious coconut creamer
  • ¼ C cornstarch or arrowroot
  • cooked and crumbled bacon, optional
Instructions
  1. Peel and cut the potatoes into bite-size pieces.
  2. Finely chop the onion.
  3. Place the potatoes and onion in a large saucepan and cover generously with water.
  4. Add the celery salt, sugar, salt, and pepper. Bring to boil and cook until potatoes are tender, about 10 minutes.
  5. Add 2 C soy milk and 1 C coconut creamer. If you prefer you can omit the creamer and use 3 C soy milk. But I like to add the creamer because it gives it a bit milder flavor and makes it creamier.
  6. In a small bowl, mix the cornstarch with remaining soy milk (1/2 C) and mix until smooth.
  7. Bring the soup back to a boil and add the cornstarch mixture. Stir 1 or 2 minutes until thickened.
  8. Taste and adjust seasonings.
  9. Garnish with cooked and crumbled bacon.
  10. Serve on a cold day to sickly people!

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Comments

  1. Anonymous says:

    once I read bacon, I bet this would be a great base for clam chowder!

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