Two Soup Recipes

Potato Soup

1 onion, chopped

1 Tbs. olive oil

1 Tbs. jarred garlic

1 five pound bag Yukon Gold potatoes, peeled and cubed

8 cups vegetable broth

2 Tbs. Earth Balance *

2 Tbs. flour

1.5 tsp salt

1/2 tsp. pepper

1 cup almond milk *

Saute onion and garlic in olive oil in a large soup pot until the onion is soft, about 5 minutes.  Add the broth, salt, pepper, and the cubed potatoes.  Bring to a boil and simmer for 20 minutes or until potatoes are tender.

While potatoes are simmering, make a white sauce.  Melt Earth Balance in a small pot.  Stir in flour until well blended and the mixture begins to thicken.  Gradually add the milk, a little bit at a time, letting the mixture thicken each time before adding more milk.  

Using a slotted spoon, remove a little more than half of the potatoes and place them in a bowl.  Mash them with a potato masher.  Then add the mashed potatoes back to the soup pot.  Add the white sauce.  Stir until well blended, and simmer a few more minutes.  Taste and add more salt if needed.

***You can use butter and regular milk if you prefer***

White Chili

2 cans white navy beans

2 cans Great Northern beans

1 can white corn

2 cups vegetable broth

2 tsp. salt

2 tsp. ground cumin

1 large onion, chopped

1 Tbs. jarred garlic

1 Tbs. olive oil

1 can chopped green chilies

Saute onion and garlic in olive oil until tender, about 5 minutes.  Put all ingredients in a crock pot and cook on low 6-10 hours.  

Serve over tortilla chips or brown rice.

2 cups vegetable broth