Creamy Potato Soup - Gluten Free/Casein Free

Ingredients

• 2 quarts water
• salted
• 8 potatoes
• washed and diced (dont peel)", "2 quarts vegetable broth", "1 teaspoon onion powder", "1 teaspoon sea salt", "12 teaspoon ground black pepper", "12 cup margarine (see notes)", "1 12 cups rice milk, divided", "13 cup cornstarch

Instructions

1. Boil diced potatoes in 2 quarts of salted water until tender but not mushy; drain potatoes, mash slightly, and set aside.
2. In soup pot, combine vegetable broth, onion powder, salt, pepper, margarine, and 1 cup milk substitute; simmer for 20 minutes.
3. In a small bowl, whisk together reserved 1/2 cup milk substitute and corn starch until smooth.
4. Slowly add corn starch mixture to broth mixture; simmer for another 20-30 minutes, whisking occasionally until thickened and smooth.
5. Add potatoes to broth; ladle into soup bowls; garnish and serve.