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Vegan Potato Soup

Vegan Potato Soup

Sandra
An old dairy classic has gone plant-based.
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Course Side Dish, Soup

Ingredients
  

  • 1.5 lbs Russet Potatoes Diced
  • 3 cups Water (to cover potatoes)
  • 1/2 lrg Onion Diced
  • 1 tbsp Olive Oil
  • 2 cups Water (for cream soup base)
  • 1 cup Dry Cream Soup Base Recipe found in "The Versatility of Cream Soups"
  • 1 can Coconut Milk
  • Salt & Pepper to Taste

Instructions
 

  • Peel and Dice Potatoes. Cover with water. Bring to boil and cook till potatoes are just tender.
  • In another pot saute onions in olive oil till tender and translucent. Add in water, coconut milk, and dry cream soup base, whisk till all incorporated and dissolved.
  • Add in cooked potatoes along with the water. Bring up the heat, but do not boil. Once desired thickness is achieved turn off the heat.
  • Serve with buttered bread and saltine crackers. Add Salt & Pepper to taste to your soup and enjoy.