8 medium whole russet potatoes
5 cups unsweetened soymilk
2 cloves garlic, chopped
Pinch fresh oregano
1 teaspoon ground black pepper
Salt, to taste
2 tablespoons vegan butter
1 tablespoon paprika
1 cup water
It's very important to make this recipe with UNSWEETENED soymilk. The normal kind has too much sugar and will not taste right.
1) Wash and peel potatoes. Leave some skin on them if you like pieces of it in your soup. Cut them into varying sizes from 1x1" to about 2x2." You want some of them to break up while cooking, but not all of them.
2) In a large pot with lid, combine 1 cup water, garlic, salt, pepper, oregano, paprika, 3 cups of soymilk and vegan butter and turn on medium heat.
3) Put all the potatoes in the pot and top with enough remaining soymilk to barely cover the top of the potato pieces. Leave the pot uncovered until the vegan butter is melted and it's obvious it is cooking. Stir intermittently until thoroughly heated, then cover with the lid.
4) Continue to cook on medium heat, stirring occasionally to prevent burning. Add more soymilk or water during cooking depending on how thick it gets.This usually takes about 3 hours for the potatoes to break down and once this starts to happen the soup with have thickened and should be ready to enjoy immediately. Watch it though, cooking times vary depending on the size of your pot! Once it starts to cool it will thicken.
Source of recipe: My mother-in-law always brings me 20 pound bags of potatoes and we had to find a way to eat them all, so I came up with this and even the non-vegans love it! Great for cold weather and makes and excellent leftover.