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Vegan Potato Soup
Sandra

Vegan Potato Soup

An old dairy classic has gone plant-based.
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Course: Side Dish, Soup
Ingredients Method

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

Method
 

  1. Peel and Dice Potatoes. Cover with water. Bring to boil and cook till potatoes are just tender.
  2. 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.
  3. 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.
  4. Serve with buttered bread and saltine crackers. Add Salt & Pepper to taste to your soup and enjoy.