VeganMoFo Celebration of Autmun- Hearty Potato Soup

We find ourselves in the month of October and the start of VeganMoFo. (If you don't know what it is, refer to this post.) VeganMoFo is always held in Autumn and I am delighted since it is my favorite season of the year. I wait for the season each summer with anticipation. Ever since I was a child, I have loved everything that makes up this season. The smell of the fall air, leaves changing, rain, October moons, cooler weather, hearty meals, and sweaters.

I feel that it is fitting that I start off this challenge with a post about a hearty soup to help you celebrate the fall. You will probably find a dozen or more potato soup recipes on the internet and this one might not be all that different from them. I am posting the recipe as it calls to mind what I love most about the season. The cooler weather and heartier foods.

Late September was a particularly busy month and two of my closest friends gave birth to their first child. Knowing that their lives have become extremely busy, we decided to make dinner for each family to help ease their burden. Jessie and Tim have very similar taste to us, so we thought that this soup would be a perfect hearty and healthy dinner as they spend time with their new little angel, Violet. Along with the soup, we made a salad consisting of lettuce, cranberries, and almonds served with a simple vinaigrette.

Hearty Potato Soup

• 4 large potatoes
• 2 Tbsp vegan margarine
• 1 large onion, finely diced
• 2 cloves of garlic, chopped finely
  
• 2 tbsp gluten free flour
• 4 c homemade vegetable stock (if you use one from a store, buy low sodium)
• 2 c water
• 4 Tbsp cornstarch
• salt and pepper to taste
  
• 1/4 c nutritional yeast
  
• 1/2 tsp basil
• 1/8 tsp thyme
• 1/4 tsp chili powder
• 1/4 tsp dried chives
  
• 1 c non-dairy milk
• Chives or scallions to garnish

Microwave the potatoes until soft enough to mash. Around 5-10 minutes depending on your microwave. Set aside and allow the potatoes to cool.

Melt the margarine in a large saucepan and saute' the onion and garlic until the onion is translucent and soft. Add the GF flour and stir to make a roux. Add the stock, water, cornstarch, nutritional yeast, and spices and bring to a boil. Reduce the heat and simmer for 5 minutes.

Cut the potatoes in half and scoop out the contents. Chop the potatoes into bite-sized chucks. Add half of the chunks to the pan and place the other half into a bowl. Mash the potatoes in the bowl and add them along with the non-dairy milk to the saucepan. Bring to a boil and then reduce heat and simmer for 15 minutes until thickened.

Spoon the soup into bowls and garnish with chives or scallions.

I hope you enjoy this soup on a beautiful Autumn day!