1 c. chopped celery
½ c. chopped carrots
½ c. chopped onions
Simmer these three in a little water or butter then add:
2-4 cups of vegetable stock (or less if you want less soup - you can also use water with bouillon cubes)
6 cups peeled, cubed potatoes
Next take about ¼ cup flour and ½ cup milk, mix together to make a thicker mix and add to above.
Then add 2-3 cup milk (half-n-half, or whole/skim/soy/almond/rice milk)
Mix and keep on low simmer on low until potatoes are done.
Add more salt and pepper to taste and then REMOVE FROM HEAT.
Here's the really bad (but really delicious) part... cube a pound (yes, I said pound) of Velveeta and add to soup - let sit and stir until melted and adjust spices as needed. Enjoy. Try not to scream out loud. 
-->I don't love the idea of processed cheese and I'm still in my own process of becoming vegan - this is definitely not a dish I make often, but when I do it is an incredible treat. (I have not experimented yet with vegan cheeses or alternatives to this part of the soup.)
No comments:
Post a Comment