Vegan Potato Soup

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**