INSTANT IRISH CREAM OF POTATO SOUP
1 cup peeled and diced potatoes
1 cup diced onions
1 cup diced carrots
2 tbsp chopped fresh dill (or 1 tbsp dried dill)
1 tsp granulated garlic (or 2 tsp minced fresh garlic)
1/4 tsp ground white pepper
3 tbsp corn oil
4 cups water
2 1/4 cups light soy milk
2 tbsp vegetable bouillon powder
1 cup instant mashed potato flakes
In a medium-size saucepan, saute potatoes, onions, carrots, dill, garlic and pepper in oil over medium heat for 6 minutes.
Add 4 cups water, soy milk and bouillon powder. Add potatoes flakes slowly, whipping constantly to ensure even dispersion. Reduce heat to low and cook, stirring occasionally, until potatoes are cooked and mixture is hot, about 15 minutes.
Source: Chef Ron Pickarski in Vegetarian Gourmet magazine, Winter 1993
Makes 6 servings |