Guest guest Posted September 30, 2002 Report Share Posted September 30, 2002 Wow! This sounds so yummy on a cold day like today. What kind of soy milk powder do you use in this? Thanks, Tracy <A HREF= " http://www.myhomemakersidea.com/tf8819 " >The Homemaker's Idea Company</A> > Cream of Potato Soup > Source: A Taste of Nature > > Boil 30 minutes: > > 4 medium potatoes, peeled and diced > 1 cup celery, diced > 1 cup onion, diced > 3 cups water > 2 Tbsp. fresh chopped parsley, optional > > Blend and add: > > 1 1/2 cups water > 1/2 cup soy milk powder > 1/2 cup cashew meal > 2 bay leaves, optional > 2 Tbsp. nutritional yeast > 2 tsp. salt or to taste > > Remove from heat. Add 2 Tbsp. chopped fresh or 1 Tbsp. dried parsley. > Serves 4 - 6. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2002 Report Share Posted September 30, 2002 Thanks LaDonna, I was just thinking the same thing of using boxed milk in place of powder. Do you think I could use rice milk instead? Since I make my own unsweetened I tend to like the way it tastes better than soymilks. Tracy > Tracy, > > I like " Tofu Better Than Milk, Lite " , but read the label first. . .these > companies change ingredients on a whim! Usually when I make this I > substitute the water for boxed soy milk and omit the soy milk powder > completely. Although the recipe doesn't call for it, I usually roast the > cashews first (when they are in bits and pieces) and then I grind them into > meal or just blend them iwth the other ingredients. Roasting makes for a > richer, fuller flavor. This is one of my favorite recipes. . .and it is an > easy one to make changes to. > > LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2002 Report Share Posted September 30, 2002 Tracy, I like " Tofu Better Than Milk, Lite " , but read the label first. . .these companies change ingredients on a whim! Usually when I make this I substitute the water for boxed soy milk and omit the soy milk powder completely. Although the recipe doesn't call for it, I usually roast the cashews first (when they are in bits and pieces) and then I grind them into meal or just blend them iwth the other ingredients. Roasting makes for a richer, fuller flavor. This is one of my favorite recipes. . .and it is an easy one to make changes to. LaDonna - Re: Cream of Potato Soup > Wow! This sounds so yummy on a cold day like today. What kind of soy milk > powder do you use in this? > > Thanks, > > Tracy > <A HREF= " http://www.myhomemakersidea.com/tf8819 " >The Homemaker's Idea Company</A> > > > > Cream of Potato Soup > > Source: A Taste of Nature > > > > Boil 30 minutes: > > > > 4 medium potatoes, peeled and diced > > 1 cup celery, diced > > 1 cup onion, diced > > 3 cups water > > 2 Tbsp. fresh chopped parsley, optional > > > > Blend and add: > > > > 1 1/2 cups water > > 1/2 cup soy milk powder > > 1/2 cup cashew meal > > 2 bay leaves, optional > > 2 Tbsp. nutritional yeast > > 2 tsp. salt or to taste > > > > Remove from heat. Add 2 Tbsp. chopped fresh or 1 Tbsp. dried parsley. > > Serves 4 - 6. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2002 Report Share Posted September 30, 2002 Rice milk would work just fine, Tracy. When using the liquid milks, just adjust according to your preference (for example, the cashews thicken the soup. . .so sometimes I use extra!). LaDonna - Re: Cream of Potato Soup > Thanks LaDonna, > > I was just thinking the same thing of using boxed milk in place of powder. Do > you think I could use rice milk instead? Since I make my own unsweetened I > tend to like the way it tastes better than soymilks. > > Tracy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2005 Report Share Posted December 30, 2005 I love potato soup, and my aunt's about killed me during the holidays. I realized thankfully that it had dairy in it, but only after some bites. Anyone know of any good cream substitutes to make potato soup? I'd love to be able to eat that again.... On 12/30/05, genny_y2k <genny_y2k wrote: > If you want a perfect cream of potato soup,always cook your potatoes > seperatly, remove from potato water(dispose of it,water your garden > with it, but don't use it for your soup) and cool, and then add to your > *cream mix*. Heat just to boiling point. The best potato for soup is > the *left over baked potato*. Deanna in Colorado -- AIM: Kyrene Ariadne : kyreneariadne * Dadoukhoi http://www.dadoukhoi.org/ * Temenos Theon: http://kyrene.4t.com * Boston Mysticism Boston_Mystic * NewEngland Hellenists: NewEngland_Hellenists Beloved Pan, and all ye other gods who haunt this place, make me beautiful within, and grant that what-ever happens outside of me will help my soul to grow. May I always be aware that true wealth lies in wisdom, and may my " gold " be so abundant that only a wise man can lift and carry it away. For me that is prayer enough. - Socrates Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2006 Report Share Posted January 1, 2006 When I make potato soup I use regular soy milk. g Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 I gave this a try as a last minute kind of dinner... 1 package of Orida frozen hashbrowns 4+ cups of water mixed with at least 2 TBS veggie " chickin " broth powder (basically enough liquid to cover the potatoes) 2 tsp onion powder 1 small onion finly chopped 1 tsp dried chives 1/2 TBS powdered rosemary salt to taste Add all this to crockpot and cook on high for about an hour or so. Then add enough PLAIN soy milk to almost reach the top of the crock pot. Cook on high until bubbles form around the edge--about 1/2 to 1 hour depending on the pot. Taste and add salt as needed. Quote Link to comment Share on other sites More sharing options...
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