Creamy Vegan Potato Soup - cooking recipe

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

Preparation

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.
Mix 4 cups soy milk and instant potatoes into soup until dissolved.
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.