Hi friends! It's been a long time since I last made a blog post. I started this blog almost a year ago already and I'm really excited to get back to working on it again.
I recently revamped another recipe that I used to eat before I acquired my allergy: potato soup. I actually ate this not too long before I got diagnosed with Alpha Gal Syndrome. It caused me to have a pretty painful reaction as the original recipe included dairy milk and bacon/bacon fat. SO, that being said, here's my vegan version of my childhood favorite soup.
NOTE: My mom always eyeballed this recipe, so I've done my best to give rough estimates here. This recipe should be enough for one to two people, depending on serving size.
Vegan Potato Soup - Serves Approx 1-2
Ingredients:
2 cups of peeled and bite size diced potatoes
1/4 cup of chopped onion (I usually use closer to 1/2 cup. I love onions)
1/2 tsp of onion powder
2-4 cups of non-dairy milk of choice (I use oat milk. Specifically Planet Oat Unsweetened or Original)
Cornstarch and cold water for thickening
Salt and pepper to taste
Directions:
Bring a pot of salted water to a boil, then add the washed, peeled, and diced potatoes. When they are close to fork tender, add the chopped onion to the pot and finish cooking. Strain off all the water and return the potatoes and onions to the pot. Use enough plant milk to cover the potatoes, plus about an extra cup or so and return to heat. Add onion powder, salt, and pepper.
While the plant milk heats up, mix cornstarch and cold water in a separate cup. Once the plant milk begins to steam and simmer, slowly add the slurry in while stirring until you reach desired thickness. Remove from heat and serve!
My favorite toppings to use on this soup is crushed salted crackers and dairy free cheddar cheese! I'm sure you could also add crumbled vegan bacon to it as well, although the only kind I've been able to find contains soy and carrageenan, which I'm also allergic to.
Happy soup making!!
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