Potato Soup

1 to 2 large Potatoes per person, Peeled & Chopped; I like Yukon Golds
Water
1 Medium Onion, Chopped; Optional

Almond Milk
Vegan Butter; I like Smart Balance Light
Salt & Pepper

This is very easy and can be made for any number of people without a real recipe change. Use 1 to 3 large potatoes per person. I like to make extra so I can have left overs.
Place large pot full of water on stove. Bring to boil while You and peeling and chopping the potatoes & onion. Boil the potatoes in water till they are fork tender but not falling apart. Drain.

Put onion in bottom of pot with a small amount of water. Let the onion cook till translucent. Then add potatoes back. Cover the potatoes with Almond milk. Let the almond milk be about 1 to 2 inches above the potatoes so you have enough soup for all potatoes. Let the milk heat up but not boil. Boiling could curdle the milk. Add a couple Tbsp of butter to the soup. About 1 Tbsp for every 2 people. Add salt & pepper to taste. Serve with Saltine crackers.

• You could also wilt some kale down into the soup; Potatoes & Kale are always yummy together
  
• Or peas would be really good too
• You could also thicken the Milk w/ a roue of butter & flour or oil & flour and add the peas to have Peas & Potatoes in Gravy. Which is also really good.