I know I whined about Summer coming to an end a few times, but now that Fall is here, I’m loving it. The leaves are turning gorgeous shades of red, yellow and orange. My Summer wardrobe got swapped out for cozy sweaters, favorite jeans and seasonal boots. Warmer, fluffier bedding makes our bed so cushy and soft. Even though Fall is a prelude to the frozen tundra that ensues, there is so much to enjoy about this gorgeous season. Like the food!
I’m a sucker for thick, creamy soups. But I always paid the price with an upset stomach if I indulged in these soups before going vegan. Fortunately, the vegan versions give me no problems at all! This Homestyle Potato Soup recipe (which is also gluten-free) comes from Allyson at Manifest Vegan. I altered it ever so slightly.
Allyson’s blog gives me hope. If you click on the recipe link, you’ll see that her potato soup photo is less than stellar – it’s from 2009. But if you click on the blog name link, you’ll see the most gorgeous food photos of her own recipes (like this one). Allyson is not a professional photographer, but rather has perfected her skills along the way, with lots of practice. I feel like I’m where Allyson was back in 2009, just sort of beginning to understand my camera, lighting and editing – and how they all work together. Someday, I HOPE my photos will look like hers!
This recipe is simple and involves just a few basic ingredients. No complexity in preparation, nor flavor. It’s HOMESTYLE, not gourmet. Personally, I loved it. So did Hubs. And even our very picky houseguest, J, ate a huge bowl of it (that’s amazing in itself).
5 lb bag of Yukon Gold or Russet Potatoes, peeled and cubed
4 celery stalks, chopped
1 large onion, chopped or diced (your preference)
2 Tbsp. sea salt
6 Tbsp. cornstarch
½ cup COLD water
3 cups unsweetened soy milk, coconut milk or rice milk (regular or low-fat)
salt and black pepper, to taste
OPTIONAL TOPPINGS: chopped chives or green onions, vegan/gf – croutons, cheese, bacon bits, crackers
No step-by-step photos this time (it’s pretty basic stuff), just a few glamour shots for you ;)
In a large pot, bring about 10 cups of water to a boil. Once water is at a rolling boil, carefully add chopped potatoes, celery, onion and sea salt. Water level should be just above potatoes. If not, remove some water using a soup ladle or large-handled coffee mug. Be careful!
Bring back up to a boil, then reduce heat to medium-high and continue cooking until potatoes are done (about 13-15 minutes).
Whisk together cornstarch and cold water until cornstarch is dissolved and there are no lumps. Add mixture to pot. Reduce heat to medium and cook until it begins to thicken.
Add non-dairy milk of choice, more salt (if needed) and black pepper to taste. Continue to cook for 15-20 minutes. Remove from heat and let soup cool slightly (soup will thicken as it cools).
Top with optional toppings and enjoy!
Ahhh… Fall :)