Cream of Potato Soup

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0.4 min read
Are potatoes good for you?

Cream of Potato Soup

Course: Lunch, Main Course, Soup, Vegetarian
Cuisine: Vegetarian
Yield: 13 8-ounce serving

Materials

  • 8 potato peeled & large diced
  • 2 leeks white only, chopped
  • 2/3 cup garlic
  • 1/3 cup shallots
  • 1/3 head head fennel chopped
  • 1 gallon water
  • 1/3 teaspoon black peppercorns, ground to taste ground
  • 1/3 teaspoon salt
  • 2.5 cups gallon soy milk
  • 1/3 cup milk (evaporated fat-free)
  • 1/3 bunch thyme picked & chopped

Instructions

  • Bring all ingredients to a boil except soy milk & milk.
  • Simmer for 1 hour.
  • Puree and add milks.
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