In early November 2010 I traveled to Vancouver for some meetings and I went early to be able to spend some time with my dear friend Lynn – we had a gathering of a few women, one of which I hadn’t met before, but whom I knew was vegetarian, but didn’t know if she was vegan. I had asked Lynn what her favorite soup was so I could prepare that and bring it to share that evening and her answer was “potato cheddar”. I found a recipe online and started making some adjustments. The results were terrific and here’s the final recipe!
- 2 stalks celery, chopped
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp olive oil
- 6 medium sized potatoes, peeled & chopped in 1″ cubes
- 3 carrots, peeled and chopped
- 2 cups of water
- 1 litre vegetable stock
- 1 tbsp chopped parsley
- 1/2 tsp salt, thyme, rosemary
- 1 litre unsweetened, original almond milk
- 1 1/2 cup shredded sharp cheddar (optional)
In a soup pot or dutch oven, saute the onion, celery and garlic in the olive oil for about five minutes.
Put all the rest of the ingredients, up to the almond milk and cheese, into the pot with the onions etc.
Simmer for 30 minutes, or until the vegetables are tender. Remove from heat and using s potato masher, mash the veggies up.
Add the milk and heat through – if you are serving vegans take part of the soup out of the pot and add the cheese to the rest – let the cheese melt thoroughly and serve.
Served with homestyle bread, this made an amazing meal to share with friends, new and old.
Love you Lynn!