I had lunch with Grandma today. I love doing that – even though she always insists on paying (and I’m how old??) she’s always open to trying a new restaurant and she enjoys new scenery. She also always enjoys good food – a trait I think someone inherited from her… When Grandma, who recently turned 90 (but doesn’t look a day over 70), requested soup today and our usual go-to chain for soup was horribly crowded, I suggested a sandwich shop down the street, and told her (praying that I was remembering right) they had soup. They sure did have soup – 4 different kinds!
When the waitress plunked down in front of Grandma a bread bowl full of creamy potato soup with bacon and cheese on top, I was momentarily distracted from my own toasted sandwich filled with guacamole, salsa, tomatoes, onions, and mushrooms (but only momentarily). It must have been good – I won’t embarrass Grandma by saying exactly how much time it took her to put away that soup (she is on the net and does read this blog!) but I will say that she couldn’t finish the bread bowl, and seemed pretty disappointed by that fact.
So that got me thinking potato soup… I have ham-flavored TVP, so that’s what I used, but this would work equally well with vegan bacon bits or soy bacon, and would be fabulous with a little Daiya (too bad I didn’t have any). This recipe would serve about two people — or one very selfish person for 2-3 meals!
1 large baking potato
1 Tb Earth Balance
1-2 Tbsp unbleached all purpose flour
1 cup vegetable broth
½ cup unsweetened soy or almond milk
1-2 Tbsp soy sour cream (or double the Vegenaise)
1-2 Tbsp Vegenaise (or double the soy sour cream)
¼ cup ham-flavored TVP
½ tsp onion powder
¼ tsp garlic powder
3-4 green onions, sliced, for garnish
Daiya for garnish, optional
Microwave potato until cooked to “potato salad” done-ness. Remove from microwave, peel and cut into chunks using a sharp knife.
Pour ¼ cup boiling water over TVP and set aside.
Melt Earth Balance in a medium-sized sauce pan; add flour to make a roux. Slowly add vegetable broth and milk; add potatoes.
Add soy sour cream and/or Vegenaise and use a hand mixer (not a hand blender, the potatoes are too heavy for an immersion blender) to break up the potatoes into manageable chunks.
Add onion powder, garlic powder, and TVP (along with any unabsorbed liquid). Garnish with green onions and Daiya and serve!