I wasn’t sure if it would be possible to make just one bowl of potato soup, but I figured I would try.
I used my 1 quart pot so that I’d not have room to add too much.
Starting by dicing half a large onion, I put it in the pot with some bacon fat and turned the burner to medium to start sweating the onion. I washed and diced two smallish medium potatoes and added them to the pot as well (and turned the heat a little higher).
I mixed two cloves of garlic and threw those in as well, but I didn’t want either celery or carrots. I have carrots, but I didn’t feel like it
Once the vegetables were pretty evenly translucent and a bit softer, I added two teaspoons of flour. Then I thoroughly stirred that into everything and let it cling evenly to the vegetables and get cooked until it was no longer raw flour.
Then I added just enough soy milk to cover. (Last time I was ordering groceries, I wanted a little dairy but the smallest quantity was a half gallon and the soy milk was cheaper than the cow milk. The main thing I look for in a plant milk is that it has no sweetener and no vanilla flavoring. If I want sweet milk, I can always add sugar, but there’s no taking it out when I want savory (which is most of the time).
I added a bunch of seasonings – salt, black pepper, gochugaru, paprika, powdered thyme, and some mushroom powder. Because that was what was on hand. Because my paprika is losing its color so I want to use it up.
The soy milk thickened faster than I was expecting, so I added a little more. I’m not sure if that’s because of how much flour I added or if it is party of the qualities of soy milk and how it behaves. But I made sure I kept cooking long enough for the potatoes to be cooked through.
Then I topped it with cheddar cheese and bacon crumbles.
It’s was very rich, but definitely tasty. As long as I still have an abundance of ‘milk’, I might make this again. It was a very satisfactory dinner