Inspired by PETA’s Recipe of the Week, received in my inbox yesterday, for cream of potato soup, I went home and made my own. Their’s, I decided, wasn’t going to be creamy enough. So I made adjustments, winding up with something sort of different, but so much better for this cold March weather.
Vegan Cream of Potato Soup
- 2 cubes Knorr vegetable boullion
- 4 cups water plus 2 cups water
- 4 medium-sized potatoes, peeled and chopped
- 3 tbsp vegan margarine
- 2 small onions or 1 medium onion
- 2-3 cloves of garlic
- 1 cup Tofutti Better than Cream Cheese
- 2 tbsp cornstarch + 4 tbsp water (and a small jar)
- Dash of Worcestershire sauce
- Dash of balsamic vinaigrette
- 1 tsp dried basil leaves
- Salt to taste
- Place vegetable cubes and 4 cups of water into pot and bring to a boil until cubes are mostly dissolved.
- Place potatoes and additional 2 cups of water into the pot. Cover and boil until potatoes are mostly cooked.
- Meanwhile, chop the onion(s) and garlic. Heat the margarine in a pan and saute the onions and garlic.
- Add the onions, garlic, and margarine mixture to the cooked potatoes and vegetable broth.
- Mash some of the potatoes in the pot, but don’t beat them to death. You still want chunks for a good soup.
- Add the Tofutti Cream Cheese, Worcestershire sauce, balsamic vinaigrette, and basil. Stir on and off until the “cream cheese” has melted.
- Put corn starch and water in a small jar and shake until all lumps are gone. Stir in soup mixture.
- Add salt to taste. (Though, honestly, the Knorr cubes are pretty salty, so use a light hand or skip altogether.)
- Cook until thick to your liking. [Add more constarch + water (or flour + water) to thicken.]
I served mine with whole wheat garlic toast (literally just margarine and garlic on whole wheat sandwich bread, toasted in the oven).