Dairy Free soup made with rice milk that has all the creaminess you expect from a good potato soup... allergenfriendlyfamily.com
peel and chop vegetables to desired consistency
boil enough water to comfortably cover vegetables in a large stock pot
add carrots, potatoes, and celery. boil until you can cut them with a fork
drain vegetables. keep vegetable stock to add back into the soup. set aside.
using the pot that is already flavored with vegetables, melt your butter substitute
saute the minced onion until it is translucent
add in flour substitute and stir until it makes a paste
stir in rice milk, salt, and pepper. continue stirring frequently until it gets thick and bubbly.
stir in vegetables.
add majority of vegetable stock until soup becomes desired consistency.
top with dairy free cheese if desired
rice milk takes longer than other milks to thicken. don't panic if the soup doesn't thicken in the amount of time you think it should- all it takes is a little bit of patience. this recipe feeds my family of 7 with leftovers for lunch the next day.