Creamy Potato Soup - Gluten Free/Casein Free

1. 1

   Boil diced potatoes in 2 quarts of salted water until tender but not mushy; drain potatoes, mash slightly, and set aside.

2. 2

   In soup pot, combine vegetable broth, onion powder, salt, pepper, margarine, and 1 cup milk substitute; simmer for 20 minutes.

3. 3

   In a small bowl, whisk together reserved 1/2 cup milk substitute and corn starch until smooth.

4. 4

   Slowly add corn starch mixture to broth mixture; simmer for another 20-30 minutes, whisking occasionally until thickened and smooth.

5. 5

   Add potatoes to broth; ladle into soup bowls; garnish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.