[Vegan] Potato Soup

This recipe, is, by far – my husbands favorite soup.  I won’t tell you that he prefers it with ham, but it’s still his favorite without the ham.   I’m hesitant to even call it potato soup, really, because I typically put in more celery than potatoes because I love the taste of celery soup – but you don’t have to.  So for me, I should really call it celery soup.

A week ago, I posted instructions on making a Roux.  So if you’re not familiar with how to make one, please review that post first as it’s a very important part to making this soup.

Vegan Potato Soup

My omnivore husband’s top 5 vegan soups:

1. Potato Soup
2. Black Bean Soup 
3. Lentil Chili
4. French Lentil Soup
5. Scarborough Fair Soup 

In a soup pot, combine:
1/2 cup celery, chopped (use as much as you like, I end up using 2 cups)
1/2 cup onion, diced (Again, I use more-about a cup)
3 cups water
4 tsp No-Chicken Base – Better than Bullion (or equivalent to 4 cups in other chicken flavored vegetable bullion)

Simmer until celery and onion is tender then add
3 cups potatoes, diced

Once you’ve added in the potatoes, start your roux.

In a microwave, warm (for a couple of minutes – to take the chill off)
2 cups soy milk (if you use almond or rice, you may need to increase the the flour and butter)

In a separate sauce pan, melt, over medium heat
4 Tbsp Earth Balance or other butter

When melted, whisk in
5 Tbsp flour

By the time you’ve added the last of the flour, you’ll have a thick dry paste.    Slowly add in your warmed milk, about 1/2 cup at a time.     Wait before adding more milk until the previous addition has thickened.   By the time you’re done you should have a cake batter consistency.

Again, for instructions or troubleshooting on making the roux, check here.

Once the roux is done, and the potatoes are tender, pour the roux into the soup pot and add salt and pepper to taste.

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