Potato soup was always a favorite when I was growing up. The Tofutti Sour Cream in this recipe makes it special–great for a company meal like a lunch or supper. Be sure and make enough for seconds, ’cause they’ll be back for more!
If you are cutting up the veggies and potatoes all at the same time, just use a dicer like the Vidalia. I like the small dice for chopping the celery and onion and the larger dice for the potatoes, it is so fast and easy. When I have extra celery, onions, or mushrooms, I dice them all up and freeze in individual zip lock bags. I also freeze minced ginger or garlic, but it needs to be cut by hand. When you just have a few minutes to make a stir fry or quick soup, it is really handy to grab a bag and measure out what you need, and definitely a lot better than letting them sit around in the fridge until you have to throw them away!