Recipe: Vegan Cream of Potato with Dill (using cream cheese)

VEGAN CREAM OF POTATO WITH DILL

4 cups vegetable stock
1 onion, chopped to small dice
4 stalks celery, chopped to small dice
6 large potatoes, chopped to medium sized dice
2 cups soy milk
2 tbsp dill
2 pkg (8 oz each) soy cream cheese (Better Than Cream Cheese brand)
salt & pepper to taste

Place vegetable stock, onions, and celery in a pot. Bring to a boil, lower heat and simmer for 15 minutes.

Add potatoes, soy milk and dill, salt, and pepper. Simmer until potatoes are soft and begin to break apart. Stir often. When potatoes are very soft, remove from heat.

Using a food processor, process the cream cheese (in small batches) with half of the soup. Place each blended batch in a second pot. After the soup is creamed, mix if back into the un-creamed half of the soup. Be sure to leave some chunks of potato in your soup.

Recipe by: Erin Hartman
Source: Mountain People's Co-operative

Hi Cheryl,

This isn't the exact recipe you're looking for but it has all the ingredients you mentioned so maybe it is close. If you don't want to make the vegan version substitute regular milk and cream cheese for the soy versions.

Happy Cooking!

Betsy