This was my one of my mother’s go-to meals when we were growing up. I can remember looking forward to it–we occasionally had it with hot dogs or maybe just some fresh bread. There was something about the creamy goodness that just hit the spot during a particularly cold fall/winter day.
I’ve been craving it for a while, but was nervous about all the substitutions that I would have to make. Sometimes dairy free stuff doesn’t taste the way you remember the dairy equivalent tasting. I finally got up enough gumption to try it though. And you know what? It was better than the original! Creamier and smoother and I didn’t even have to worry about curdling the milk.
adopted from: Amish Country Cookbook Volume I – Favorite recipes gathered by Das Dutchman Essenhaus
3 cups potatoes (I prefer them peeled, but it’s not completely necessary)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 Not Chicken Chicken Bullion cubes (can sub vegetable bullion if desired)
1 1/2 cups water
2 cups unsweetened plain almond milk
1 cup cashew sour cream
1 T potato starch
Salt and pepper to taste
Peel and chop the potatoes into smallish chunks. Peel and chop the onion and celery. Add the potatoes, onion, celery, and bullion with the water into a medium pot. Bring to a boil, then simmer until the vegetables are done. This could take as little as 15 minutes if the veggies are small enough, but up to 20-25 minutes.
Once the veggies are tender add 1 cup almond milk into the pot (do not drain or anything!). In a small bowl add the potato starch, almond milk, and cashew sour cream and stir until mixed. Once mixed add to the pot and mix with the vegetables. Heat through. Add salt and pepper to taste or wait until you dish up the individual servings. It is hard to eat potatoes without salt so you will probably want at least a little.
Serve in a large bowl (because that’s how much you will want to eat!) with a side of bread, salad, or even hot dogs if you desire!
Notes: Here is a recipe I use for cashew sour cream. I was a little panicked when I first made it because it seemed so liquid, but it does firm up in the fridge. You might want to make it ahead of time to keep your dinner prep simple and give it time to firm up a little.
The soup does have a little bit of that “cooked almond” smell, but I couldn’t taste anything but the yummy creaminess of the soup and the potatoes.