Posted Wednesday, January 20, 2010
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Beverly Lynn Bennett
5 large potatoes, scrubbed and un-peeled
10 cups vegetable stock
2 tablespoons onion powder
2 teaspoons garlic powder
1 tablespoon salt
1/2 teaspoon white pepper
1 1/2 cups instant mashed potato flakes
1 cup soy milk
Garnishes; sliced chives, tofu sour cream, and shredded soy cheese
Place potatoes on a cookie sheet, bake at 350 degrees for 1 hour. Set aside to cool. Meanwhile, in a large pot combine vegetable stock, onion powder, and garlic powder. Bring to a boil and whisk in salt, white pepper, and instant mashed potato flakes. When baked potatoes are completely cooled, cut them into small cubes. Carefully fold cubed potatos and soy milk into the soup. Garnish individual servings with a few chives, a dollop of tofu sour cream and a little shredded soy cheese. Yields: 3 quarts
Read about the history of WVIZ/PBS Cooks!
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.