Saturday, January 22, 2011

Tracy's Creamy Potato Soup

sorry for the bad picture. i found out soup is not exactly photogenic.
When my family first became vegan we basically waved goodbye to all the "cream of" soups. But then my dad (Tracy) figured out how to use tofu and came up with this little gem. My dad is a miracle worker when it comes to soups. He can just throw all sorts of random things into a pot and make something delicious every time. The only problem is that it's nearly impossible to recreate whatever he's made because he just makes it up as he goes. Luckily this creamy potato soup is something he makes pretty frequently, so one time when he was making it I sat and wrote down everything he put into the pot. It's not a difficult recipe, doesn't require too many ingredients, and is delicious. You can't beat it!

Tracy's Creamy Potato Soup


1 tablespoon olive oil
2 stalks celery, diced
1 carrot, finely diced
1/2 large onion, diced
4-6 cups water
2 bay leaves
2 teaspoons thyme
3-6 large russet potatoes, diced
salt and pepper to taste
2-3 tablespoons
6 oz silken tofu 


Fry the celery, carrot, and onion in olive oil over medium to high heat until onions are transparent.

Add 4 cups of water, bay leaves, 1 teaspoon of the thyme, potatoes, and salt and pepper. Boil for approximately 30 minutes.

Take a bit of liquid out and cool with ice. Blend cooled liquid, flour, and tofu until creamy and there are no lumps.
Add blended mixture back to the pot with the other teaspoon of thyme.

Stir until it thickens.

Note: depending on how many potatoes you use, you may want to add more water.

Makes 4-6 servings.


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