Creamy Potato Soup
I have been receiving so many different messages requesting soup recipes, that it must be this autumn chill that is making everyone crave soup. I'm with you all, because I feel the same way! I love soup, always, any time of year, but especially during fall and winter, or on a rainy day. There is just something special and comforting about soup, for your body and soul - wouldn't you agree?
So here is a special potato soup recipe that I created after purchasing a whole mess of organic potatoes and wanting none of them to go to waste. Just be warned, you will have a lot of leftovers, making this soup. So have your food storage containers ready!
Creamy Potato Soup
makes 8 servings
2 tablespoons extra-virgin olive oil
1 teaspoon garlic, minced
1 large onion, peeled and chopped
1 cup beefless product, chopped
5 pounds white potatoes, peeled and cubed
2 cups water
6 cups vegetable stock
1 cup vegan cream (soy milk can also be used)
1 cup vegan shredded cheese, any flavor
seal salt and black pepper, to taste
In a large saucepan or stockpot on medium-low heat, saute olive oil, garlic and onion until fragrant then add beefless, stirring frequently and cooking until browned. Add potatoes, water and vegetable stock, bring to a boil then simmer for 30 minutes or until potatoes are tender. Carefully mash potatoes using a long masher and stir in cream and cheese. If soup is too thick, add water until desired consistency is achieved. Warm soup thoroughly and season with salt and pepper to taste.
Tip: Garnish with chopped green onion and serve with your favorite soup crackers, bread, or in bread bowls.
This soup pairs excellently with a sandwich, grilled cheese or a panini, especially for lunch, just be sure to serve a smaller bowl of this soup if you do it this way, since the soup is rather filling. For now, the Dirty Vegan is signing off - and remember, a warm heart will keep the world comfort better than any soup ever will, so be sure to radiate peace and love as much as you can!