Five Veganistas has published this great recipe using our Edward & Sons™ Organic Mashed Potatoes – enjoy!
Easy Vegan Potato Cheese Soup
This is becoming one of the staples in our house. It is especially great for when you are cooking for a group, and works well if you need to feed omnis.
- 4-5 medium sized russet potatoes, chopped
- Vegan cheese substitute (I use 1 bag of Cheddar Daiya)
- 2 cans of veggie broth
- 1 1/2 cup of almond milk
- 2-3 slices of red onion, diced
- 2 cloves of garlic
- Mashed potato flakes, to thicken (amount will vary. Edwards & Sons makes a good 100% vegan version)
- Salt and pepper, to taste
- Put potatoes in a large pot and add just enough water to cover them. Pour in 2 cans of veggie broth and 1 1/2 cup of almond milk and bring to a boil on medium-high.
- Once boiling, reduce heat and cook for 20-30 minutes.
- Meanwhile, in a small pan, sauté onion and garlic in olive oil until browned. Add to soup.
- The last step is to use my favorite shortcut-thickening the soup with mashed potatoes. Add small amounts-about 1/4 cup and stir in until he soup is the right consistency.
- Salt and pepper, to taste.
- Heat for another 5-10 minutes, top with some vegan sour cream and green onions, curl up near the fireplace and enjoy!
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Republished by EdwardandSons.com