Creamy potato soup.
First of all, I apologize for being absent for so long! It’s been a crazy couple of weeks around here, but that just means I have plenty of delicious recipes to catch up on posting, including the delicious Thanksgiving dinner we were able to put together. 🙂 But for now, we’ll start with a creamy potato soup because nothing says cozy and warm in a winter wonderland like yummy, decadent potato soup and…it’s SNOWING in Beijing! We had our first snow of the winter today with several more days ahead in the forecast, so if you’re like us, go ahead and make this pot of soup, grab a glass of wine and some good movies, and hunker down.
Start by chopping fresh garlic cloves into very thin little slices and throw those in your big soup pot with the teeniest dash of oil. As those cook, you can throw in chopped potatoes, carrots and celery with a little onion. While those are sauteing, add in soy milk (or plain non-dairy milk of your choosing) and bring it to a boil. We used about 1000 mL of soy milk along with 2-3 cups of water to fill up our soup pot. The Chinese ‘soya milk’ that we use to cook with here is pretty thick, so the water didn’t dilute it much. However, if your milk is a bit thinner, you might want to add more milk and less water depending on how creamy you want your soup to be.
As that simmers, add in salt, black pepper, a sprinkling of paprika and a few pinches of thyme. We also threw in a little ground garlic powder as well as a can of cooked yellow corn, which I really enjoyed. Let all of that simmer for a while on the stove as the flavors mix, and when the potatoes get a little soft, dig in!
This soup was really indulgent-feeling and hit the spot for something creamy when there are few creamy vegan substitutes available here in Beijing. Feel free to garnish with a little dash of basil if you want. We hope this one treats you well this winter! Enjoy! 🙂