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Discussion Starter · #1 ·
Family Restaurant Style "Cream" of Potato Soup<br><br>
Category: Soups<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
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6 medium baking potatoes<br><br>
6 tbsp vegan margarine<br><br>
2 tbsp all purpose flour<br><br>
2 cloves of garlic, pressed<br><br>
1 14oz can vegetable broth<br><br>
4-6 cups plain soymilk<br><br>
1 tbsp onion powder<br><br>
1/8 tsp cayenne pepper, optional<br><br>
1 tbsp lemon juice, optional<br><br>
salt & pepper to taste<br><br><br><br><br><br>
Instructions:<br><br>
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1. Cook up the potatoes in whichever way you prefer. I usually microwave them on high for about 20 minutes or until done and then peel them with a paring knife. But you could peel and boil them instead. After potatoes are cooked, mash them with a fork, leaving plenty of lumps.<br><br><br><br>
2. In a 6 quart dutch oven, melt the margarine. Stir in the flour and cook until there are no more lumps and then add the pressed garlic.<br><br><br><br>
3. Add the can of vegetable broth to the pan and stir until there are no lumps. The broth should get pretty thick.<br><br><br><br>
4. Add the potatoes into the pan and stir until the mixture is pretty uniform.<br><br><br><br>
5. Slowly add in the soymilk, while stirring the potato mixture. You can add more or less depending on how thick you want the soup to be.<br><br><br><br>
6. Add the lemon juice, salt, pepper, onion powder, and any other spices you want. Bring the soup to a light simmer, stirring often, and the serve. If the soup is too thick, add some more soymilk. Make sure you taste it before you serve.<br><br><br><br>
7. Optional serving suggestions. For a creamier soup, you can use all soymilk and add in some veggie bullion, or you can replace some, or all, of the soymilk with a non-dairy unflavored creamer. For a tangy-er soup, you can add some vegan sour cream and/or some vegan cheddar cheese. Add some crumbled veggie bacon on top and some chopped chives, and you've got a hearty meal.<br><br><br><br><br><br>
Additional comments:<br><br>
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I made this soup because it's been forever since I had a cream of something soup from a family restaurant. You know the kind of places where none of the waitresses are under 30, they serve you a basket of rolls when you sit down, and they don't allow substitutions. This recipe is a dead ringer for a family style cream of potato soup. But it's also really easy to jazz up and make creamier/cheesier if you're missing one of those baked potato soups from a cookie cutter chain restaurant. My omni father loves this soup, sans the cayenne. He couldn't even tell it was vegan, or as he calls it "weird food".<br><br>
I hope you enjoy it.<br><br>
~Wondre <img alt="" class="inlineimg" src="/images/smilies/biker.gif" style="border:0px solid;" title=":ymca:">
 

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mmmmm I think I will try this soon <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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Just a heads up for anyone who tries this soup, it will put you to sleep about an hour after you eat it. I should call it anesthesia soup. But it's so good.<br><br>
~Wondre <img alt="" class="inlineimg" src="/images/smilies/biker.gif" style="border:0px solid;" title=":ymca:">
 

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I just made this.<br><br><br><br>
I used olive oil(I didn't have any vegan margarine in)and garlic powder. and I didn't really have enough soy milk, I only had about 2 cups. So I used that, and put about one cup plus a bit more of water. And I sprinkled some imitation bacon bits into the bowl.<br><br><br><br>
It was so yummy!! My daughter and I ate the entire pot of soup. I can't wait to try it with the called for ingredients. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br><br><br>
Thanks for the recipe!<img alt="" class="inlineimg" src="/images/smilies/thumbsup.gif" style="border:0px solid;" title=":up:">
 
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