Potato Soup

Name: Potato Soup
Ingredients: 5 pounds Yukon GOld Potatoes; 1 1/2 large sweet onions; 1/2 bunch of celery, top portion with leaves; 8 oz mushrooms, chopped; 1 stick butter; 1 cube vegetable bouillon (if vegetarian) or chicken bouillon.; 1 bag (10 oz or so) of vegan cheese shreds (if vegetarian) or shredded white cheese (moz, etc.); 1 cup whole milk or milk substitute; 2 tsp Fresh ground pepper; 1.5 tsp salt

10 ingredients

7 steps

Ingredients

5 pounds Yukon GOld Potatoes
1 1/2 large sweet onions
1/2 bunch of celery, top portion with leaves
8 oz mushrooms, chopped
1 stick butter
1 cube vegetable bouillon (if vegetarian) or chicken bouillon.
1 bag (10 oz or so) of vegan cheese shreds (if vegetarian) or shredded white cheese (moz, etc.)
1 cup whole milk or milk substitute
2 tsp Fresh ground pepper
1.5 tsp salt

Directions

1

Boil all potatoes with skins for 30 minutes or until soft through and through. Using a very sharp knife, slice the celery by starting at the top of the bunch (where the leaves are) and chopping straight down through the entire bunch until half the bunch is gone (leaving behind the lower half of the celery bunch); collect the chopped celery and leaves and put into about 4 cups boiling water in a big stock pot. Dice medium-fine the onions and fry in butter until slightly golden. Add to boiling water and then remove pot from heat. Add all mushrooms to melted butter, about 2 table spoons, and fry until soft.
2

Add cube of bouillon to the pot.
3

Add the cheese or cheese substitute shreds and stir in.
4

Add milk or milk substitute.
5

Salt and pepper to taste (about 1.5 or 2 tsp salt, 2 or more tsp pepper)
6

Stir in, heat back up but do not boil.
7

Serve with shredded cheese on top.