I stumbled across this recipe for cream of potato and really wanted to try it. Here is my redaction for the ingredients I had on hand and the ingredients I can eat.
- 2 potatoes - I used redskin
- half of a small chopped onion
- 2 tablespoons Earth Balance Soy Free Buttery Sticks
- 2 tablespoons all-purpose flour
- 3 cups almond milk
- 1/2 teaspoon salt
- A pinch of pepper
I then chopped up half of a smallish sweet onion to use for this recipe. Once the potatoes were done, I set them aside in a bowl (drained, of course), and put the onions in the pot. It's a bit odd to cook onions in a pot but it works for this recipe. I also added the Earth Balance Buttery Stick slices.
Once the onions were cooked, I added the flour, stirred it together and just dumped in the almond milk on top of all of that. I stirred it together and waited. It will be a while before it a)boils and b)the almond milk starts to double in volume due to the boiling. You need the latter to happen for it to be a decently thick soup. Once it rose, I stirred the soup for two minutes and added the potatoes with the salt, pepper, and a dash of paprika.
I waited another couple of minutes before dishing out the soup. I added more paprika to the top of the soup and added some more salt. The soup is somewhat sweet - it tasted like cream of blooming onion with potatoes, which was fine by me. It's a good cold winter day soup and would work for anyone with a dairy or corn allergy.