original SUBMITTED BY: Deirdre Dee at www.allrecipes.com
I made this dairy-free with the substitution of soy milk and dairy free margarine. I was afraid the soy taste would be overpowering, but I couldn't taste it at all! Easy, wonderful soup!
2 onions, chopped
1/2 cup dairy free margarine
4 cups diced potatoes
1 (10 ounce) package frozen diced carrots
1 pound Polish sausage, sliced (read your labels carefully if you're dairy free)
1 green bell pepper, chopped
3 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups plain soy milk
3/4 cup dry potato flakes
- Using a large saucepan, brown onion in butter.
- Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
- Add soy milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes. (Personally I like the 3/4 cup consistency.)
- Let soup sit for approximately 5 minutes in order to thicken and then serve.