I am a mom of 4. I love to cook and try new recipes.
Every once in awhile a new recipe is tried and the family often responds with "mom..it's a keeper" meaning add this one to the family recipe book. So here I've compiled them all in one spot so they're easy to get to and add to. Hope you enjoy them as much as we have, and maybe they'll be keepers for you as well.

Tuesday, July 21, 2015

Hearty Cheesy Potato Soup using Mexican potatoes vegan style

  • 6 T. vegan butter
  • 2 leeks, sliced thinly (could use other onions)
  • 1 1/2 cups chopped celery (I used dehydrated)
  • 8 cups water
  • 2 Malanga (spanish potato), skinned and chopped (could use bakers potatoes mixed or use a total of 8 one kind)
  • 4 red potatoes, chopped with skins on
  • 8 potatoes, peeled and cubed
  • 2 1/3 cups soy milk
  • 4T. brewers yeast
  • 1/2 c. cashews
  • 1 1/2 c. warm water
  • 2 oz. pimentos
  • 2T lemon juice
  • 1 t. salt
  • 2 T. chopped garlic
  • 1 T. smoked paprika
    • 2T corn starch
    • 1 1/2 c. water

Melt butter in a pan.  Add sliced leeks and celery.  Saute until softened.  Add 8 c. water, and malanga or 4 other types of potatoes.  Bring to a boil and then simmer until tender.  

In a separate pot heat water, and place 4 cut up potatoes in pot.  cook until tender then set aside.

When Malanga is cooked and softened,  place all ingredients in a blender and blend until smooth and creamy.  Place back in stock pot and add cooked potatoes from other pot.  Add soy milk, salt and pepper to taste and stir.  

In a blender blend together cashews, warm water, brewers yeast, pimentos, lemon juice, smoked paprika, garlic and salt.  Blend until smooth.  Add to soup. and stir.  

In a small bowl mix water with corn starch, stir well and add to soup.  Bring soup to a boil stirring often and then reduce and simmer.  Serve topped with non-dairy cheese and sprinkle smoked paprika on top.  

Serves 8

No comments:


If your family likes these recipes too, PLEASE LEAVE A COMMENT. or even if you've just got something to say :)