As I mentioned yesterday, I made some potato soup on Saturday to take to the get together. I think this was by far the best potato soup that I have ever had. I have to tell you though, it was not 100% vegan. I didn't have any vegan cheddar cheese and couldn't find any at the grocery store this time, so I had to use the real stuff. Everyone loved the soup Saturday and asked for the recipe, so I wanted to share it.
8-10 potatoes, cubed (peeled or unpeeled, which ever you prefer)
1 yellow onion, chopped
3 green onions, diced
2 stalks celery, diced
1/4 cup white wine
6 veggie bouillon cubes
1/2 cup plain soy milk
1 can cream of mushroom with garlic soup
2 cups shredded cheddar cheese (vegan)
salt and pepper to taste
1 tablespoon thyme (dried)
3-4 tablespoons fresh parsley, chopped
Saute the yellow onion and celery in about a tablespoon of olive oil. In a large stock pot cook potatoes in just enough water to cover them. Add the veggie bouillon cubes while the potatoes cook. Cook for about 15 minutes then add the sauteed onion and celery, the green onion, thyme, salt and pepper. Add in the mushroom soup, soy milk, white wine, and cheese. Continue cooking until the cheese is melted, then add the parsley at the end when the soup is almost ready. If the soup isn't thick enough, then you can add some corn starch to thicken it up.
This picture does NOT do the soup justice at all. I didn't think about taking a picture of it as I was cooking it Saturday. I did think of a picture today though as I was warming up left overs for lunch today.