For this recipe, I prefer using a non-dairy milk alternative that contains carrageenan which helps to stabilize the liquid at higher temperatures.
Serves 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
4 cans low-sodium vegetable broth
6 cups finely chopped potatoes
1 cup finely chopped onion
4 stalks celery, finely chopped
3 garlic cloves, finely chopped
4 cubes vegetable bouillon
6 T. dairy-free soy margarine
5 T. all-purpose flour
3 cups plain soymilk
Salt and pepper, to taste
Preparation:
1. In a large pot, combine the broth, potatoes, onion, celery, garlic and bouillon, and bring to a boil. Cook for 15-20 minutes, or until that potatoes are tender. Drain the vegetables, reserving the liquid. Place the vegetables and 1 cup of the liquid in a blender or food processor, working in batches if necessary, and process until the mixture is smooth but some pieces of potato still remain. Return the puree to the pot, stirring to combine, and simmer the soup over low heat.
2. Meanwhile, in a medium saucepan, heat the dairy-free soy margarine over medium-high until just melted. Whisk in the flour and cook for 1 minute, or until the flour smells slightly toasty but is not burned. Continuing to whisk constantly, gradually add the soymilk, cooking until the mixture is slightly thickened to the consistency of a cream sauce. Add the mixture to the simmering soup and stir until just combined. Heat until desired temperature and consistency, add salt and pepper to taste, and serve hot.