I discovered this potato soup recipe in the cookbook Simply in Season Children’s Cookbook which I picked up at at Ten Thousand Villages while shopping for gifts this past holiday season. I bought it as a gift for our boys thinking I might get them a bit more interested in cooking. I knew it was a long shot and figured that if they weren’t interested, I could try out the simple recipes with basic ingredients that are easy to find. As expected, when the boys opened their gift to reveal the cookbook, they quickly tossed it aside, curious about what other gifts lay under the tree. Sigh. A mom can try.
To veganify this recipe, I used Earth Balance Buttery Sticks for butter and coconut milk in place of cow milk. I also added the optional carrots. Next time I may add in some ground vegan burger.
- 2 TBS Earth Balance buttery sticks
- 1 small onion
- 3 large potatoes
- 2 carrots (optional)
- 2 cups water or vegetable broth
- 1/2 tsp salt
- 1/4 tsp pepper or to taste
- 2 cups soy or coconut milk
- 3 TBS flour
- Melt Earth Balance in large saucepan.
- Chop onion and add to saucepan. Saute until translucent.
- Peel and chop potatoes into small cubes.
- Peel and chop carrots into smaller cubes or slices.
- Add potatoes, carrots, water/broth, salt and pepper to saucepan and cook about 15 minutes.
- Mix together milk and flour in a small bowl until smooth.
- Add to soup and cook until thickened, stirring constantly.
- Serve chunky or puree for a creamy soup.
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