This is soy, peanut, and malt free (spmf) - it can be made dairy free very simply by substituting rice milk products for the milk products listed.
Fair Warning: Everything I cook is (haha) with a grain of salt. I never measure anything, so if you find that you like yours with less salt or little garlic, who am I to tell you otherwise. I'm just giving guidance.
Ingredients: 8 potatoes, 3/4 garlic cloves, salt, 2 cubes of Edward&Sons bouillon (spmf), 1/2 cup chives, pepper, 2 tbs flour, 1 cup cheese (I like mozzarella or cheddar), 1-2 cups milk or half and half, 1/2 cup sour cream
Take 8 fair sized potatoes and wash, somewhat peel, and slice them. Place them in a pot with just enough water to cover them. Add 3-4 garlic cloves that have been sliced and salt to taste. Bring to a boil for about 20 min until potatoes are tender. Decrease the heat to low. Mash the potatoes with a whisk in the pot and add 1 Edward&Sons Not-Chick'n bouillon cube, 1 Edward&Sons Garden Veggie bouillon cube, 1/2 cup diced chives, 1 tsp pepper, and 2 tbs of flour. In order to have the flour mix in better, add a small amount of cold water to the flour in a separate bowl then scrape the paste into the soup. Whisk well. Now add 1 cup cheese, 1-1 1/2 cups of milk or half and half, and 1/2 cup sour cream (optional) Stir well and ladle into bowls for enjoyment.
Variation: I like to add 1/2 a lb of sausage (Whole Foods makes a Sage Breakfast sausage that meets the spmf criteria) or bacon, also I've been known to throw in corn, broccoli or cauliflower. Have fun!