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Dairy-Free Potato Soup

I thought I would share one of my new favorite soups–a potato soup. Granted cream of potato soup and loaded potato soups have always been some of my favorite soups, but this soup is different.

This potato soup is not a cream of potato soup and it does not use any dairy substitutes. It does have a fairly creamy texture from blending most of the potatoes and other vegetables.

In addition to not having milk or cream, the other thing that makes this soup different from my cream of potato soup is the use of beef stock instead of chicken or vegetable. It gives the soup a darker color and adds to its different flavor.

The recipe came from the out-of-print book, The Cuisines of Germany by Horst Scharfenberg. It was passed down from his grandmother.

I made just a few changes to the recipe mostly in the procedure and equipment including blending all the vegetables instead of just mashing the potatoes. Although, I do prefer to use cider vinegar, I found that lemon juice does work as a substitute if you prefer using lemon for the acidic hint.

For more soup recipes: Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

Yum! Enjoy!

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