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.
Enjoy!



7 comments:

  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.

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  2. Jane-Try it!

    Kim-I'm sure it will. Enjoy!

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

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

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

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

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