Creamy Potato Soup - Gluten Free/Casein Free |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Fleischmann's unsalted margarine was used in this recipe. Rice milk or Dari-Free potato milk work equally well. Potato starch may be substituted for corn starch. For a traditional, loaded baked potato-style soup, garnish with finely chopped green onion, Oscar Mayer fully cooked ready-to-serve bacon and/or Galaxy Foods' Rice Vegan cheddar style cheese. Ingredients:
2 quarts water, salted |
8 potatoes, washed and diced (don't peel) |
2 quarts vegetable broth |
1 teaspoon onion powder |
1 teaspoon sea salt |
1/2 teaspoon ground black pepper |
1/2 cup margarine (see notes) |
1 1/2 cups rice milk, divided |
1/3 cup cornstarch |
Directions:
1. Boil diced potatoes in 2 quarts of salted water until tender but not mushy; drain potatoes, mash slightly, and set aside.
2. In soup pot, combine vegetable broth, onion powder, salt, pepper, margarine, and 1 cup milk substitute; simmer for 20 minutes.
3. In a small bowl, whisk together reserved 1/2 cup milk substitute and corn starch until smooth.
4. Slowly add corn starch mixture to broth mixture; simmer for another 20-30 minutes, whisking occasionally until thickened and smooth.
5. Add potatoes to broth; ladle into soup bowls; garnish and serve.
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