Creamy Potato Soup - Gluten Free/Casein Free

Submitted by IrishEyes.NYC

"Fleischmann's unsalted margarine was used in this recipe. Rice milk or Dari-Free potato milk work equally well. Potato starch may be substituted for corn starch. For a traditional, loaded baked potato-style soup, garnish with finely chopped green onion, Oscar Mayer fully cooked ready-to-serve bacon and/or Galaxy Foods' Rice Vegan cheddar style "cheese.""

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 2 quarts water, salted
• 8 potatoes, washed and diced (don't peel)
• 2 quarts vegetable broth
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 1⁄2 teaspoon ground black pepper
• 1⁄2 cup margarine (see notes)
• 1 1⁄2 cups rice milk, divided
• 1⁄3 cup cornstarch

directions

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