Creamy Vegan Potato Soup
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 stalks
Celery (chopped)8 cups
Water1.5 tsps
Salt1.5 tsps
Ground Black Pepper4.5 cups
Soy Milk (unsweetened, divided)1 tbsp
CornstarchDirections:
1
Melt margarine in a large stockpot over medium heat; cook and stir onions, celery, and carrots until tender, about 10 minutes
2
Add water, vegetable bouillon, salt, and pepper; stir well
3
Add potatoes and bring soup to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes
4
Mix 4 cups soy milk and instant potatoes into soup until dissolved
5
Stir remaining 1/2 cup soy milk and cornstarch together in a bowl until smooth; add to the soup, stirring well
6
Cook soup until heated through, stirring regularly, 5 to 10 minutes