Creamy Potato Soup

I know that I say this about all of my posts , but this is so good!!!  We had this about a week ago and I am still dreaming about it 😛  This would be perfect with garlic toast or biscuit on a cold rainy day.

  • 5 tbsp vegan margarine
  • 4 red potatoes cut into cubes
  • 2 stalks of kale chopped
  • 1 medium onion chopped
  • 2 cloves of garlic minced
  • 6 cups of vegetable stock
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 10 slices of vegan pepperoni chopped
  • 1/2 lbs tofu
  • 2 Tbsp white miso
  • 2 Tbsp flour

Blend tofu in a blender with 2 cups of vegetable stock until smooth and set aside. In a large pot, heat and  melt margarine, add onions and garlic and saute for about 5 minutes stirring frequently.

Add 2 cups of vegetable stock to the pot and stir. Add the potatoes, salt, pepper, remainder vegetable stock and pepporoni to the pot and stir well. Simmer for 15-20 minutes (add kale when there’s about 8 minutes left to simmer).

Add the tofu/vegetable stock mixture, miso, and flour to the soup and stir well until the flour miso have dissolved. Simmer for 5 more minutes or until soup has thickened. Garnish with vegan shredded mozzarella and then serve.

2 thoughts on “Creamy Potato Soup

    1. Thanks! It really is way good 😛 I don’t think Kale is the stuff they put in miso soup, but it is the green thick leafy stuff that you see in the butcher blocks of grocery stores that they use to garnish their meat displays. As for cutting potatoes, I first slice them about an inch thick and then quarter them.

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