I was recently diagnosed with a stupid disease called Eosinophilic Esophagitis, which severely limits my diet as I am apparently allergic to everything. I’ve been bitching about it endlessly on twitter, so for those wonderful people who are putting up with me there, and for anyone else who loves a good potato soup, here, have a recipe of maximum noms for minimum effort.
Two “cheese” Gluten-free, Vegan potato soup.
1 ½ cup of diced potatoes, any kind. I used red potatoes because that’s what was on sale this week.
2 cups Imagine No-Chicken Vegetable broth. I imagine chicken broth would work fine here, as would a homemade veggie broth.
1 carrot, shredded
1/2 onion, diced
Any other kind of veggies you like, diced or cubed or generally made into small pieces that will cook with some sense of haste
1 tsp dried parsley (fresh is also fine, but alas.)
1 tsp dried basil (fresh, also fine.)
1 tsp garlic powder (again, freshness is a-okay.)
You like other kinds of herbs? Awesome. Go nuts. This is hard to fuck up.
¼ cup flour. I used King Arthur gluten-free flour, but maybe you’re not sensitive to gluten and you like to live on the wild side, I don’t know. I don’t judge! Any kind of flour is great! You’re awesome! Your ass looks so good in those jeans!
¾ cup milk. I used plain coconut milk, but if you’re not sensitive to lactose, use whatever you have on hand.
½ cup Daiya cheddar style shreds
½ cup Daiya Mozzarella style shreds (Neither of these “cheeses” are actual cheese, but melt and cook like real cheese, so if you’re not sensitive to lactose, you can use one cup-ish of any sort of shredded cheese you like.)
2 tbsp Soy-Free Earth Balance (Once again, regular butter is fine for those not on restrictive diets.)
OKAY. Now that you’ve assembled half your kitchen, let’s get to work. Shred the carrot, dice the potatoes, get your assorted veggies into small pieces, however you choose to go about that. Melt 1 tbsp of Earth Balance in a large pot or saucepan. This is where your soup will all end up, so make sure it’s large enough to hold the whole caboodle. Toss in your carrots and veggies (NOT YOUR POTATOES) and herbs. Sautee those motherfuckers until everything is tender and your kitchen is starting to smell so good. Now add in your broth and potatoes. Give that a big ol’ stir, cover your pot, and cook that shit on medium-low heat until your potatoes are fork tender, probably about 10 minutes.
In another, smaller pot, melt a tablespoon of Earth Balance on medium heat. Then stir in the flour and let that cook for a minute or two, until it gets a little golden. Add your milk and your cheese and cook that, stirring quite frequently, until it’s all gooey and melted and looks like something’d you put on nachos.
When the potatoes are tender, dump the delicious cheesy mixture into the delicious potato mixture and give that shit a good stir, get it all mixed up in there. Now quick, while it’s still warm, serve it up with a nice slice of crusty bread that you slathered in some more Earth Balance while you were waiting so patiently. Your kitchen smells like heaven and the soup tastes even better.
Smile beautifully and say, My good friend Jennifer taught me to make this.