Creamy Potato Soup [DF/V]
by Katherine Roseth
Ingredients
6 medium potatoes
2 teaspoons Spectrum canola spread or olive oil
1 medium carrot, finely chopped
1 small onion, diced
1 eight ounce container of button mushrooms, sliced
2 tablespoons flour
1 quart plain soy milk
2 tablespoons dill
2 tablespoons garlic salt
1 teaspoon of sea salt
1 teaspoon of pepper
2/3 cup vegetable or no-chicken broth (optional)
Instructions
Cook potatoes in boiling water until tender, drain, then cut into cubes. Melt canola spread (or olive oil) in stock pot, and then add carrot and onion. Sauté veggies. Blend flour with veggies to make a roux, and cook 5 minutes. Add soy milk, broth and seasonings. Stir and then add mushrooms. Bring to a boil then reduce to a medium heat. Mash half of the potatoes then add all of the potatoes to the soup. Stir well. Allow soup to cool slightly then serve. Serve with a tossed salad and French bread. Tastes great the next day too!