Mom's Creamy Potato Soup the Vegan Years

It's was my daughter's favorite dish growing up.  It was the one bowl of comfort she could always count on.  It is no surprise to me that Seanna decided to turn this bowl of yumminess into a vegan dish she could get the same comfort out of. 


6 Large Potatoes
2 cups of water
2 TSP Garlic Salt
Pepper to taste
2 Cups Frozen Corn
1 Small Onion Diced
2 cups Soy Milk
2 TBS Earth Balance butter
1 3oz Package extra firm Tofu
2 TBS Flour
1/2 cup cold water

Daiya Vegan Cheese

Cut potatoes (unpeeled) into good bite size chunks.  Rinse well and boil in water with 1/2 of the soy milk, garlic salt and pepper for 5 to seven minutes.  They should be slightly tender but not soft.  Add Frozen Corn, Diced Onion, butter, remaining Soy milk and diced Tofu to potatoes.  Continue to boil for an additional fifteen minutes on medium heat.  Potatoes should be nice and soft.  Mix flour and water in a bowl and whip together until smooth.  Add to potatoes stirring briskly to avoid lumps.  Top with cheese and enjoy.