Monday, January 9, 2012

Vegan Cream of Potato Soup

I love me some potatoes.
Baked, mashed, sauteed, or pan-fried,
they are this gal's belly filler.

Using the crockpot more this winter seems like a good idea.
It makes cooking something homemade and wonderful
for my family so effortless.

With the onset of cooler weather,
potato soup hits the spot.
I've posted a similar recipe,
but this one is a bit "creamier"
with the addition of rice milk,
corn starch and a handheld blender.

Cream of Potato Soup

6-8 medium yellow potatoes
1/2 large onion
1 bay leaf
1 t red pepper flakes
1 t salt
2 cloves garlic
1 T olive oil
1/4 C rice milk (or alternative)
1 T corn starch (for thickening)

Place all ingredients in crockpot
(except milk and corn starch).
Place on "low" setting for 6-8 hours.
Remove bay leaf and some of the potatoes.
Using a hand blender, puree the remaining ingredients
until the consistency is smooth.
Combine corn starch with 2 t cold water
in a small bowl and mix until smooth.
Add to liquid ingredients in crockpot.
Add rice or alternative milk.
Return potatoes to pot.


  1. Hmmmm... this sounds pretty great. And the fact taht you can make it in the slow cooker seals the deal. I've never had rice milk, but I assume cow's milk will work? Thanks for the recipe.

  2. Jane-Try it!

    Kim-I'm sure it will. Enjoy!

  3. What a wonderful, simple soup! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

  4. easynaturalfood-Glad you enjoyed it! See you soon!

  5. do you just cover the potatoes with water? or veggie broth?

    1. You can use either, but I usually use water.


Thanks for taking the time to leave your thoughts!