I believe my love of creamy potato soup developed in childhood. It's a deep-rooted comfort food for me. Even now, it doesn't have to be cold outside. We eat it year round.
In a large soup pot, add potatoes, onion, garlic water, and all spices, and bring to a boil. Cook approximately 20 minutes on medium-high, until potatoes are tender.
Add corn niblets, green peas, and 1-1/2 cups of plant milk. Reduce heat and allow to simmer another 10 minutes.
In a small bowl, mix arrowroot powder with the remaining 1/2 cup of plant milk and whisk until frothy. Add to the soup pot and stir.
Allow to simmer another 10 minutes, stirring frequently, as it thickens. Serve with cornbread.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Tips for making this soup
Make sure not to overcook the potatoes, because the soup will be less chunky. You want them tender but not mushy.
If using cornstarch to thicken, be sure to mix it with a little cold plant milk or water before adding to the boiling soup. Otherwise, it will clump up.
Arrowroot powder is a great thickener that tends not to clump.
Remove from heat as soon as you get the desired thickness. If left on the heat it will continue to thicken, even if the stove is turned off.