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Vegan Potato Soup

Ingredients

• Cream Base
• 3/4 cup soy milk , unsweetened (or any non-dairy milk)
• 1/2 cup raw cashews , soaked in water 2-4 hours
• Soup
• 1 tablespoon vegan butter
• 1 tablespoon grapeseed oil , or preferred oil
• 1 small yellow onion , diced
• 4 cloves garlic , minced
• 5 medium russet potatoes , peeled & cut into 1/2" chunks (about 2 lbs)
• 3/4 teaspoon smoked paprika
• 1 teaspoon thyme
• 1 teaspoon sea salt , more to taste
• Fresh cracked pepper to taste
• 5 cups vegetable broth , low sodium
• 1 Bay leaf
• 1-2 tablespoons nutritional yeast
• 1/2 teaspoon liquid smoke *optional
• 1-2 tablespoons lemon juice *optional
• Cream Base
• Blend the soy milk & cashews (discard soaking water) together until very smooth and creamy. Set aside.
• Soup
• In a large pot, heat oil & butter over medium heat. Sprinkle with salt. Now add onion and sauté until translucent, about 3-5 minutes.
• Add minced garlic and sauté for 1-2 minutes.
• Add potatoes, smoked paprika, thyme, salt, and pepper. Sauté for 2-3 minutes.
• Pour in the vegetable broth to cover potatoes. Add bay leaf. Stir in nutritional yeast and *optional liquid smoke. Raise heat so it starts to boil. Now reduce heat to a medium simmer. Cook for about 15-20 minutes, or until the potatoes are fork tender.
• Remove from heat and slowly stir in cashew cream. Taste for seasoning and add more if needed. Stir in lemon juice if desired (*1 tablespoon at a time).
• Using an immersion blender (or regular blender), blend until creamy and smooth. You can leave a little texture if desired.
• Serve immediately in soup bowls. Top with sour cream, chives, vegan cheddar shreds and vegan bacon bits.

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