Creamy Potato Soup - Gluten Free/Casein Free

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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil diced potatoes in 2 quarts of salted water until tender but not mushy; drain potatoes, mash slightly, and set aside.
  • In soup pot, combine vegetable broth, onion powder, salt, pepper, margarine, and 1 cup milk substitute; simmer for 20 minutes.
  • In a small bowl, whisk together reserved 1/2 cup milk substitute and corn starch until smooth.
  • Slowly add corn starch mixture to broth mixture; simmer for another 20-30 minutes, whisking occasionally until thickened and smooth.
  • Add potatoes to broth; ladle into soup bowls; garnish and serve.
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