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Gramas Potato Soup

What you need: 

5 cups peeled and cooked potatos (cut into bite sized chunks)
1 onion (chopped)
1/4 cup flour
1/4 cup oil
1/2 cup non-dairy liquid creamer (farm rich is a real non-dairy brand)
1/2 cup non dairy sour cream (recipe for this under tofu mayo)
water reserved from cooking the potatos
2-4 tablespoons margarine
salt and pepper to taste
dried dill weed to taste

What you do: 

Cook the potatos and reserve the water. Cook the onion in the oil until its soft or becomes clear. Add the flour to the onion and oil and then add that to the potatos and water. Cook on medium heat adding the rest of the ingrediants. The seasoning (sour cream, creamer, margarine and salt, pepper and dill weed) can all be adjusted to taste. This is a very rich and creamy soup. No one would ever know it was non-dairy.

Preparation Time: 
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SO HOW'D IT GO?

Quite a good recipe. I used Earth Balance instead of oil, and just whipped the flour with some soymilk and added to the water. Easier, but still thick. Bayleaf instead of dill--just because my mom used to do that.

Great base. Thank you!!

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It was pretty good. Replaced both the sour cream and cream with just soy milk, and added a pinch of chili powder.

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This was great-the most "restaurant" like potato soup I've ever made-vegan or nonQ  I didn't have non-dairy creamer, so I used powdered soymilk powder w/ water, but triple strength.  But I really think you'd be fine with plain old soy milk though.  I used a homemade "sour cream" recipe similar to the ones on this site.  I omitted the dill and blended the final product with an immersion blender to get it creamier...but still left some chunkiness.  I'd recommend draining (and reserving) the water off your potatoes when you've finished cooking them, leaving only an inch or so above the potatoes.  This was perfect for me, but if you wanted it a little soupier, you could just add in some more of the reserved potato water at the end.

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