Okay, so both my husband and I love a good potato soup to comfort our souls. It’s so hard to go without eating when the non-vegan, butter and cream filled traditional recipe tears my stomach up! So behold….

A VEGAN DELICACY

What you’ll need…

– 5-6 red organic red potatoes

– 3 stalks of organic celery

– about a 1 1/2 cups of chopped organic carrots

– 2 cups of organic almond milk

– 3 1/2 cups of organic vegetable stock

– 3 tbsp of all purpose flour (I use Red Mill Gluten free)

– 1 tsp of pepper

– 1 tsp of salt

– 1 tbsp of garlic powder

– 1 tsp of Tony Chacheres

– 2 tbsp of vegan butter (Soy free Earth Balance)

– shredded chedder cheese substitute (I found mine at Whole Foods)

Directions

Chop and dice all veggies then place in pot with butter. Add salt and pepper and cook for about 5 minutes.

Add vegetable stock then bring to a boil and cook until potatoes are tender.

While veggies are cooking, mix 1 cup of milk and flour in a separate bowl.

Once mixed, add to pot, reduce to medium heat, then cook for about ten minutes for it to thicken. After that, scoop out about 50-75% of soup into the mixer and blend until pureed to a consistency of preference.

Pour puree into pot then add garlic powder, Tony’s, the other cup of milk, and 1 cup of cheese substitute.

Place on med-low heat and cook for about ten more minutes stirring occasionally. Once done, then serve! (I placed some cheese on top to finish off.)

YUMMO!!!