Potato Soup Recipe

Name: Potato Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Ingredients: 5-6 medium russet potatoes, peeled and chopped; 1 medium white onion, chopped; 6 garlic cloves, minced; 6 tablespoons dairy-free unsalted butter; 6 tablespoons tapioca starch or all-purpose flour; 5 cups Silk® Original Almondmilk; 1 1/4 teaspoon salt; 3/4 teaspoon black pepper; 1/8 teaspoon red pepper flakes; 1/2 teaspoon ground mustard; 8 ounces vegan cheddar cheese shreds; 7 green onion stalks

Ingredients

5-6 medium russet potatoes, peeled and chopped
1 medium white onion, chopped
6 garlic cloves, minced
6 tablespoons dairy-free unsalted butter
6 tablespoons tapioca starch or all-purpose flour
5 cups Silk® Original Almondmilk
1 1/4 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
1/2 teaspoon ground mustard
8 ounces vegan cheddar cheese shreds
7 green onion stalks

PREP TIME 25m	COOK TIME 20m	TOTAL TIME 45m
YIELD 6 servings

Instructions

Peel and quart potatoes. Boil in large pot filled with water until tender. Drain potatoes then mash to desired consistency.
In a large pot set over medium heat melt dairy-free butter. Add in chopped onions and garlic. Cook about 5 minutes, stirring frequently.
Stir in starch/flour then whisk continuously; about 3 minutes.
Carefully stir in Silk® Original Almondmilk a little at a time. Whisk well with each addition until gone.
Stir in salt, pepper, red pepper flakes. and ground mustard.
Cook soup for 10 minutes, stirring occasionally.
Whisk in mashed potatoes then stir to combe well.
Stir in vegan cheese shreds and green onions.
Serve in soup bowls.