Potato Soup


  • 12 potatoes, peeled and sliced
  • 10-12 cups cold water
  • 1 large carrot, chopped
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 4 tsp salt
  • Pepper to taste
  • 1/4 tsp thyme
  • 1/4 tsp marjoram (optional)
  • 1-2 bay leaves
  • 4 cups vegetable stock
  • 4 tbsp Earth Balance
  • 6 tbsp flour

Yield: 6-8 servings

Add water to the potatoes in a large pot. Cover and bring to a boil. Reduce heat and add the remaining ingredients, except the vegetable stock, Earth Balance and flour.

Cover again and reduce heat to medium-low. Cook until vegetables are tender (approx. 10 minutes). Remove bay leaves and discard. Blend the soup in batches in a blender or using an immersion blender. Add the vegetable stock and simmer on low.

Remove 2-3 cups of the soup and place in separate saucepan. Stir in the Earth Balance until melted and then slowly whisk in the flour, carefully not to leave any lumps. When fully incorporated, return this mixture to the larger pot of soup.

Simmer for another 10-15 minutes. Delicious topped with lightly seasoned croutons.

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