Daily Vegan Lunch for 4 May 2013: Creamy Potato Soup

creamy vegan potato soup

This recipe is slightly modified from The Ultimate Uncheese Cookbook by Jo Stephaniak. I highly recommend this cookbook — every recipe is a winner.

INGREDIENTS

4 cups vegetable broth
2.5 cups chopped potatoes (I used Yukon Gold and left the skins on)
1.5 cups chopped onion
3/4 cup chopped green onion
1 cup nondairy milk (I used soy milk)
3 Tablespoons flour
3 Tablespoons nutritional yeast flakes
Salt to taste
1 teaspoon garlic powder

Vegetarian bacon bits (optional)

DIRECTIONS

Combine broth, potatoes, and onions to a large soup pot, reserving 2 tablespoons of green onion for sprinkling later. Bring to a boil. TUrn down heat to low-medium and cover. Simmer until potatoes are fork-tender, approximately 30 minutes.

Remove about 1/3 of the soup (at least 1 cup) from the pot and put it into a blender with nondairy milk, flour, and nutritional yeast flakes. Blend until very smooth. Add blended mixture to the soup pot and stir well. Turn the heat up to medium and cook the soup until thickened. Sprinkle with bacon bits and green onion.

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