Ingredients

• 1/2 cup vegan margarine
• 2 yellow onions, chopped
• 3 stalks celery, chopped
• 3 carrots, sliced into thin rounds
• 8 cups water
• 8 cubes vegetable bouillon
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 5 pounds red potatoes, peeled and cubed
• 4 1/2 cups unsweetened soy milk, divided
• 1 cup vegan instant potatoes
• 1 tablespoon cornstarch

Instructions

1. Melt margarine in a large stockpot over medium heat; cook and stir onions, celery, and carrots until tender, about 10 minutes. Add water, vegetable bouillon, salt, and pepper; stir well. Add potatoes and bring soup to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes.
2. Mix 4 cups soy milk and instant potatoes into soup until dissolved.
3. Stir remaining 1/2 cup soy milk and cornstarch together in a bowl until smooth; add to the soup, stirring well. Cook soup until heated through, stirring regularly, 5 to 10 minutes.