Today is the first day of VeganMofo!! And to kick off October I wanted to include a recipe for a quick, easy, and lowfat delight that always perks me up during the colder weather: Potato Soup. This particular potato soup is thick, flavorful, and very filling. It also keeps well frozen or refrigerated. So, one batch’s leftovers can provide you with lunch for a week. I have named this recipe “Homestyle” because it is what I grew up with at home, and frankly, it is the only type of potato soup I will touch. My mom used cow’s milk in her recipe, so I subbed lowfat soymilk, and wouldn’t ya know… it tastes exactly as I remember. Hope you enjoy this recipe as much as I do.
Homestyle Potato Soup
- 5 lb bag of Yukon Gold or Russet Potatoes- peeled and cubed into approximately 1″ pieces
- 3 stalks of celery, with greens – chopped
- 1 large Vidalia onion- chopped
- 6 tbsp cornstarch mixed thoroughly with 1/2 cup COLD water
- 3 cups unsweetened soymilk, lowfat or regular
- salt, to taste
- fresh ground black pepper
In large soup pot, bring about 10 cups of water to a boil. Once water is at rolling boil, carefully add chopped potatoes, celery and onion. Water level should be just above potatoes, if not, remove some water using a large handled coffee mug, or something similar. Be careful!
Bring back up to boil and reduce heat to medium high and continue cooking until potatoes are done (about 13-15 minutes). You will be able to poke them with a fork and they will slide off.
Add cornstarch and cold water mixture. Before adding, make sure that the cornstarch and water is very well combined so that there are absolutely no lumps. Lumps are a huge pain in the “you know where” to remove from soup, so just make sure the cornstarch is dissolved before adding to hot soup.
Reduce heat to medium and cook until it begins to thicken. Add salt and soymilk and cook an additional 15 -20 minutes. Remove from heat and let cool slightly (soup will thicken upon cooling).
Serve and enjoy. Goes great with cornbread!