Creamy Low Fat Potato Soup
My recipes are starting points for your own creations. There is often one or two main ingredients that are required or have that special uniqueness that people like about my recipes. In this case, the key discovery is that blending a potato with water or milk makes a really creamy soup (or base for my cheeze sauce recipe or thickening a curry sauce). Using various plant foods for texture is one of the amazing things about a plant-based diet!
Ingredients:
-2 large potatoes (I use yellow-fleshed, Yukon gold type potatoes)
-1 cup of non-dairy milk such as unsweetened almond milk
-1/2 cup of water
-2 vegan chicken-style bouillon cubes Try to find lower sodium, no oil versions or use this spice combo from Fat Free vegan.
-1 cup of cooked corn (from frozen, I use “peaches and cream” corn by Green Giant)
-1/2 tsp garlic powder
-1/2 tsp onion powder
-2 tbsp dried chives
–ground black pepper (optional)
Instructions:
Cook potatoes until soft using your favourite method. Then remove the skins. Add potatoes and milk to blender and blend until smooth. In a pot bring the water to boil and add the bouillon cubes so that the cubes dissolve, the reduce heat. Meanwhile cook the corn. Once the bouillon is dissolved add the potato mixture and corn. Bring soup to a boil then put on low heat for a few minutes. Add the garlic, onion powder and chives. If the soup is too thick for you stir in some more water (depends on size of potatoes you use). Serve in a bowl with some added black pepper if desired.
You could use vegetable broth instead of the bouillon cubes (about a cup of broth) or 2 cups if you eliminate the milk. The exact liquid amounts depends on the size of potatoes you use so I usually just wing it each time!
