So, school and related activities started, birthdays and holidays came, and that was all she wrote until January. Whew! What a busy fall! Sometimes it’s all we can do to get dinner on the table, right? We have managed that, most nights. Miraculously I’ve even been taking some notes so that I can share some new recipes with you (my husband is much better at the note taking than I am – I like to just throw things in).
Our latest easy go-to is what I am calling “Cheezy” Creamy Potato Soup. This is something I made up in the moment with what I had on hand, hence the soy milk powder and vegetable bouillon base (staples that don’t require refrigeration). I have noted where to use plant-based milk and broth, if you have them on hand. I hope you enjoy it!
“Cheezy” Creamy Potato Soup
1/2 cup onion, chopped
1 1/2 tsp Better than Bouillon Vegetable Base (omit if using broth)
1 1/2 cup water (or vegetable broth)
10 oz diced potatoes (frozen, cubed hashbrowns work great)
2 Tbsp Flour (or other thickener)
2 Tbsp soy milk powder (omit if using plant-based milk)
1/4 cup nutritional yeast
1 cup water (or unsweetened plant-based milk)
Saute onion until soft. Add Vegetable Base and 1 1/2 cups water (or broth). Bring to a simmer. Add potatoes and simmer until potatoes are cooked through. Meanwhile, mix the flour, nutritional yeast and soy milk powder (omit if using plant-based milk). Add water or plant-based milk. Mix thoroughly. Add to soup. Stir until thickened. Serve hot. Serves 2
Varying Veggies 