Non-vegan alternatives to my tried and true vegan version appear in the Parting Shots.
4 Tablespoons light olive oil
1 onion, chopped
2 to 3 ribs celery, diced
2 cloves garlic
6 to 8 medium potatoes, peeled and diced
1 (10-ounce) bag frozen whole kernel corn*
4 cups vegan "chicken-like" broth **
4 - 5 non-dairy milk (I use my own homemade nut/soy milk)***
6 Tablespoons flour
4 Tablespoons cornstarch
1 cup non-dairy sour cream***
1 teaspoon dried dill weed
1/2 teaspoon prepared mustard
Salt and black pepper, to taste
Oyster crackers or saltine crackers
In a large stockpot, saute the onion and celery in olive oil or margarine until tender.
Add garlic and continue sauteing for a minute or two.
Add potatoes and corn (or other frozen vegetables as suggested in the Parting Shots, if using) and broth; bring to a boil over high heat, then reduce heat to medium-low and cook for about 15 minutes, or until the potatoes are tender.
In a blender, combine 2 to 3 cups of the cooked vegetables, the non-dairy milk, flour and cornstarch; blend until smooth.
Stir the non-dairy milk mixture into the stockpot with the cooked vegetables and broth; cook until soup bubbles and thickens, stirring constantly, then reduce the heat to low.
Allow the soup to cool just a bit, then stir in the non-dairy sour cream until smooth. (Do not boil after adding the sour cream).
Season with dill weed, mustard, salt and pepper.
Serve with desired accompaniments.
Recipe by LuAnn Bermeo, author of Amazing Meals I and II.