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!