Simple. Easy. And Delicious!
In a large stock pot over medium heat, melt the margarine and then add the onions and the garlic, sauteing until translucent (onions). Add the potatoes, salt, and enough cold water to cover the potatoes by 3 inches. Raise the heat to high and bring the soup to a boil. Lower to medium to simmer and cook until the potatoes are soft. Drain the vegetables, reserving the liquid and mash them, adding the soymilk and the rerved cooking water, the puree the vegetables. Add more water or soymilk as needed. Return the soup to the stove and warm.
Serving suggestions: Serve with your favorite wheat bread or your favorite kale salad. This is a great warm winter soup.
When I make this recipe I add the following to make it heartier: 2 carrots peeled and diced, 4 stalks celeary diced. I do not add the garlic. I also cook the onions and other vegetables in vegetable broth. When I add the potatoes (they can be fresh or OreIda makes southern style frozen potatoes in the red bags – handy to have around) I add vegetable broth to cover them. The vegetable broth adds more richness to the soup. After cooking I then puree the soup part way with a hand blender or you could use a potato masher. Then add to cups of frozen corn. To finish this recipe, I always add frozen kale that I keep in the freezer in baggies (leaves only). When you take the baggie of kale out of the freezer you then crunch it up and then add it to the soup. You get the nutritional ingredients from the kale but it looks like parsley. This is a great trick if you are trying to play hide the nutritional veggies from someone.
After you are done and have leftovers, place the extras in mason jars and place in your refrigerator. The soup will keep for about a week and when you heat it in a mason jar, it will taste as fresh as the day your made it.