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Receta Creamy Potato Soup
by Kiki Thompson

Creamy Potato Soup

This soup is very palatable to the buds. Blended ingredients like sauteed garlic and onion make this perfect on a cold and rainy day

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: texas toast, Garlic bread

Ingredientes

  • 5 tbsp vegan margarine
  • 4 red potatoes cut into cubes
  • 2 stalks of kale chopped
  • 1 medium onion chopped
  • 2 cloves of garlic minced
  • 6 cups of vegetable stock
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 10 slices of vegan pepperoni chopped
  • 1/2 lbs tofu
  • 2 Tbsp white miso
  • 2 Tbsp flour

Direcciones

  1. Blend tofu in a blender with 2 cups of vegetable stock until smooth and set aside. In a large pot, heat and melt margarine, add onions and garlic and saute for about 5 minutes stirring frequently.
  2. Add 2 cups of vegetable stock to the pot and stir. Add the potatoes, salt, pepper, remainder vegetable stock and pepporoni to the pot and stir well. Simmer for 15-20 minutes (add kale when there’s about 8 minutes left to simmer).
  3. Add the tofu/vegetable stock mixture, miso, and flour to the soup and stir well until the flour miso have dissolved. Simmer for 5 more minutes or until soup has thickened. Garnish with vegan shredded mozzarella and then serve.