Vegan Creamy Potato Soup

I love myself a good creamy potato soup but I wanted to opt out of all the cheese and bad fat content generally found in a traditional creamy potato soup so I came up with this recipe.  I loved the way this turned out!  It was so simple but very flavorful and still had a creamy texture to it.  I totally enjoyed eating this and felt great giving it to my babe knowing he wasn't consuming dairy.  And it is another grain free recipe to add to the list :) Ryan did top his with a little cheddar cheese and bacon bits so if you feel like you need a little cheese you can top it off with some.

 
Vegan Creamy Potato Soup

2 tablespoons olive oil
1/2 of a small yellow onion
2-3 cloves garlic
7 cups vegetable stock/broth
4 russet potatoes, peeled and diced
1/2-1 tsp pepper, depending on how spicy you want it
1 tsp salt
2-3 teaspoons dried parsley
1/2 cup cold water
4 tablespoons cornstarch

Directions

Heat olive oil in a large pot over medium heat.  Add onion and sauté until soft and translucent.  Add garlic and sauté for about a minute.  Add vegetable stock and bring to a boil.  Once stock is boiling add potatoes and boil for about 15 minutes, until potatoes are soft.  In the mean time prepare your cornstarch mixture by adding 4 tablespoons of cornstarch to half a cup of cold water.  Mix well until there are no lumps in the mixture.  Once potatoes are tender slowly add the cornstarch mixture and mix constantly while still at a boil until the soup reaches the desired thickness or consistency that you want (don't let it get too thick).  Reduce heat to low and add salt, pepper, and parsley.  Enjoy!