Gramma's Famous Potato Soup, Now Vegan!
Gramma's potato soup was well known by visitors to her household. She was known for her hospitality, and would often warm the hearts of visitors to her home with this simple but satisfying soup.
She taught me how to make it.
I converted it recently into a vegan version using coconut milk. My sister informs me that she converted her own recipe by using almond milk just this past August. Since my home is nut-free, I generally use coconut milk. You may try any milk that you like, feel free to experiment.
Russet potatoes, peeled and chopped into large pieces, about 1 medium russet potato per person
1/2 onion chopped, per 3-4 potatoes
Enough water to cover the potatoes
Bullion cubes, about 1 cube per every 2 to 3 potatoes or so (they add salt, so add salt to taste)
Salt to taste, about 1/2 tsp per potato, but definitely it is to taste
Pepper to taste
Coconut cream or milk, preferably from a can with fewer preservatives, about 1/2 of an 8 oz can per 3 to 4 potatoes
Boil the potatoes and onion with some salt until the chunks fall apart effortlessly when pierced with a fork. Pour off some of the water, about 1/4 off the top. Dissolve the bullion cubes into the water. Add the pepper. Mash the potatoes with a potato masher. Salt again to taste. Add the milk or cream of your choice and stir over low heat. If it is coconut milk, do not allow the soup with the milk to come to a boil. The coconut milk should not affect the saltiness, but you can test again to be sure. Serve hot.
She often served this soup with some freshly baked bread and butter.
Try enjoying this soup with different biscuits or muffins which satisfy your particular dietary needs, and spread with some nice vegan margarine or AIP spreads as you prefer.
* Note: This soup is not AIP as it uses potatoes which are in the nightshade family. Some people are sensitive to nightshades.
She taught me how to make it.
I converted it recently into a vegan version using coconut milk. My sister informs me that she converted her own recipe by using almond milk just this past August. Since my home is nut-free, I generally use coconut milk. You may try any milk that you like, feel free to experiment.
Russet potatoes, peeled and chopped into large pieces, about 1 medium russet potato per person
1/2 onion chopped, per 3-4 potatoes
Enough water to cover the potatoes
Bullion cubes, about 1 cube per every 2 to 3 potatoes or so (they add salt, so add salt to taste)
Salt to taste, about 1/2 tsp per potato, but definitely it is to taste
Pepper to taste
Coconut cream or milk, preferably from a can with fewer preservatives, about 1/2 of an 8 oz can per 3 to 4 potatoes
Boil the potatoes and onion with some salt until the chunks fall apart effortlessly when pierced with a fork. Pour off some of the water, about 1/4 off the top. Dissolve the bullion cubes into the water. Add the pepper. Mash the potatoes with a potato masher. Salt again to taste. Add the milk or cream of your choice and stir over low heat. If it is coconut milk, do not allow the soup with the milk to come to a boil. The coconut milk should not affect the saltiness, but you can test again to be sure. Serve hot.
She often served this soup with some freshly baked bread and butter.
Try enjoying this soup with different biscuits or muffins which satisfy your particular dietary needs, and spread with some nice vegan margarine or AIP spreads as you prefer.
* Note: This soup is not AIP as it uses potatoes which are in the nightshade family. Some people are sensitive to nightshades.
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