1-2 bags small potatoes, cubed
1 Onion, chopped
3+ Cloves garlic, sliced or chopped
3-4 c Water – add enough water to produce your desired
volume/consistency
Garlic powder
Garlic salt
Seasoning salt
½-1c Soy milk, regular (or light – not vanilla)
1-2 T Butter substitute spread
1 package Corn (I use frozen – not previously thawed)
1 package Broccoli (I use frozen – not previously thawed)
Pepper, to taste
The number of potatoes, amount of onion & garlic will
depend on the volume you wish to make. I use a medley of small red, golden
& purple potatoes. Cube the potatoes
to the desired bite size, chop the onion & garlic and toss it all into a
pot, cover with water & bring to a boil. In the mean time you can toss in
your garlic powder, garlic salt, seasoning salt and pepper. I do not use
measuring spoons. A couple of shakes of each should suffice, but be careful not
to make it too salty. You can add your butter sub at any time. Again I don’t
measure, you can use your judgment but I would use at least a tablespoon. Once
your water comes to a boil, turn the heat down and allow it to simmer until
your potatoes are soft. Stir in soy milk. Continue to simmer on low heat for 5
minutes. Serve.
For a thicker consistency (for those of us who prefer soup
to be more like stew): Ladle half of your mixture into a blender and wiz up
until becomes thick. Add back into your soup and stir to blend it through.
**note, if you’re blending up half your soup, you need to make sure you have
tons of potatoes to begin with or you’ll end up with pureed potato soup**
