Warm and Cozy Baked Potato Soup

Tambra’s Veggie Edge has published this great recipe using our Edward & Sons™ Natural Bouillon Cubes:

Warm and Cozy Baked Potato Soup

Garnish with:

1 bunch scallions, rinsed and chopped finely
Daiya Cheese (Cheddar Flavor, comes shredded)
Non-dairy sour cream: 1/2 block firm tofu, 2 Tsp. Lemon Juice, 2-3 Tbsp. Grapeseed Oil, 1/4 tsp. salt. Mix all in a food processor till smooth.

Let’s get cooking!

Start by washing the potatoes and then peeling them. Fill a medium/large pot halfway with water, and bring to a boil.
Next chop up the onion and set in a bowl.
In a big soup pot, go twice quickly around the pot with olive oil (2-3 Tbsp?). Put heat on low-medium and add the onion, salt, coriander, garlic, black pepper and white pepper. Let saute for about 5 minutes until translucent. Stir occasionally.
Meanwhile, dice the potatoes. Don’t have to be too small of pieces, I usually cut each potato into 8 pieces.
To the pot with the onions, add the 2 cups of water and the bouillon cubes. Bring heat to medium until the cubes dissolve, then turn off the heat.
Add the potatoes to the boiling pot of water. Bring to a boil, then reduce heat to a gentle, rolling boil (low heat) and cook for 15 minutes.
Drain potatoes, run cold water over them for ten seconds or so and return to the pot. Add the soy butter.
In a blender, ladle in a couple scoops of potatoes, some of the beans (after rinsing) add a bit of the onion mixture and some of the soymilk/ricemilk. Basically blend the potatoes, beans, onion mix, and milks. I had to do this in three batches in the blender. Add the finished batch into the big soup pot, then blend the next batch, and the next. Stir the big soup pot to combine everything evenly. You may have to reheat a bit if you plan on serving this right away.
Garnish with your wonderful toppings!

Read the rest here.