To kick off National Soup Month, I've decided to whip up a batch of creamy potato soup, a recipe that has been on my "to make" list for a long, long time. I started with a recipe for a baked potato soup, but I decided to leave off many of the optional ingredients in favor of a simpler soup.
The soup is thick, creamy, and rich because of the margarine and soy creamer. The recipe calls for a combination of instant potatoes and fresh baked potatoes, but I suspect you'll be just fine if you use only fresh ingredients.
Potato soup is just one of many soup recipes to come this month, so stay tuned. Enjoy!
Baked Potato Soup2 large baking potatoes3 Tbsp. margarine1 cup finely diced white onion2 Tbsp. flour4 cups vegetable stock2 cups water4 Tbsp. cornstarch1 1/2 cups instant mashed potatoes1 tsp. salt3/4 tsp. pepper1/8 tsp. thyme1 cup liquid nondairy creamer or soy milkBacos (optional)2 green onions, diced (optional)1/3 cup shredded vegan cheddar cheese (optional)
Makes 4 servings
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