Ingredients
6 large potatoes - chopped to medium sized dice
1 onion chopped to small dice
4 stalks celery chopped to small dice
4 cups vegetable stock
2 cups soy milk
2x8oz soy cream cheese (Better Than Cream Cheese)
2 tblsp dill salt & pepper to taste
Directions
1) Place onions and celery in a pot with vegetable stock. Bring to a boil, lower
heat and simmer for 15 minutes. Add potatoes, soy milk and dill, then simmer
until potatoes are soft and begin to break apart. Stir often.
2) When potatoes are very soft, remove from heat. Using a food processor, process
the cream cheese (in small batches) with half of the soup. Place each blended
batch in a second pot. After the soup is creamed, mix if back into the un-creamed
half of the soup. Be sure to leave some chunks of potato in your soup.
