8 cups boiling water
2 veggie bouillon cubes
5 cups potatoes, cubed
2 tablespoons onion powder
2 cloves garlic, minced
2-3 tablespoons vegan hickory bacon salt
2 tablespoons Bragg's liquid aminos
14 ounces nondairy milk (I use soy)
3 tablespoons flour
1 tablespoon corn starch
1. Dissolve the bouillon cubes in boiling water. Put all ingredients except milk, flour, and corn starch into a crock pot.
2. Stew on high for 8 hours or more. At about 45 minutes before serving, put milk, flour and corn starch in a container and shake vigorously.
3. Add mixture to the soup and cook for 45 minutes-1 hour.
I serve this with imitation bacon bits on top.
Source of recipe: I love coming up with crock-pot recipes in the winter.