Tonight, I’m going to share with you the great recipe I
promised I would using the Silk creamer from yesterday’s vegan review. I’m
talking about a delicious creamy vegan potato soup!
I mean seriously, who wouldn't want to try this soup?!
Here’s what you will need:
Soymilk
Silk Soy Creamer Original
Fresh Garlic
One Onion
Chili Powder, Salt, and Pepper
Olive Oil
Stick Butter
Potatoes
Bay leaf
Directions:
1. Finally chop 2 cloves of garlic and 1 medium onion.
2. Sauté the onions and garlic in a little bit of olive oil
in the bottom of a large stockpot.
3. When they begin to brown, mix in 10-12 medium to large
potatoes, that have been peeled and chopped into small pieces.
4. Let these cook down, remembering to stir frequently.
5. After about 5 minutes or so (when the potatoes start to
soften) pour in 2 cups of silk soy creamer and 2 cups of soymilk to the mix.
6. Add in the bay leaf, about 1/8 teaspoon of chili powder,
a dash of salt, and several dashes of pepper.
7. Immediately bring the mixture to a boil and let boil
until the potatoes are mash able.
8. When the potatoes are ready, turn the mixture down to a
simmer and mash the potatoes.
9. When the
potatoes are mashed, mix in one stick of vegan butter (I’m using Blue Bonnet Lite).
Serve and enjoy!
