2tbspall purpose flouror gluten-free all purpose flour
1.5cupnon dairy milksuch as cashew milk, oat milk or soy milk or use any other unsweetened creamy non-dairy milk
2cups vegetable broth/stock
3mediumpotatoes (russet or Yukon)Peeled and cut into ½ inch cubes
1tspmiso Use chickpea miso or omit for soyfree
green onion, smoky crispy tofu for garnish
Heat oil over medium heat in a large saucepan. Add onions, garlic, celery and carrots with 1/2 tsp salt and sauté 5-7 mins then add bay leaf. Sautee then add flour and sauté for anohter 2 mins. Add in half the milk and mix to pick up all the flour so that there are no dry lumps
Mix the miso in the rest of the milk, add that and the rest of the ingredients, mix well, partially cover and cook for 15-20 mins. Once the potatoes and veggies are tender and cooked, mash and break some potatoes using a pastry cutter or fork.
Top the soup with vegan bacon or Smoky tofu bacon and chives or green onion. Store the soup in the fridge for upto 3 days
For a more cheesy potato soup, add 2 tbsp of nutritional yeast.
If you prefer a smooth soup, transfer to a blender or puree in the pot with an immersion blender.
You could also puree half of the soup to thicken it and leave the other half chunky.