In a large stock pot over medium high heat, add in the 2 tablespoons of vegan butter. Add in the onion and garlic and sauté for about 3 minutes, together. Add in the smoked paprika, then the potatoes, veggie broth, Silk Almondmilk, sea salt and ground black pepper. Bring to a boil, then reduce to a simmer for about 20 minutes, until the potatoes are cooked through.
Roux
In a separate small pan over medium high heat, add the vegan butter. Allow to melt and then, tablespoon by tablespoon, add the flour to whisk in. Reduce heat to medium heat. Whisk it thoroughly for about 5 minutes while the soup is simmering, until all lumps or flour bubbles are completely removed and it is a thick and completely smooth mixture. Remove from the heat.
Mixing it all together
Add the roux into the soup and stir immediately to combine. Also add in the vegan greek, almond or coconut yogurt to combine and stir in. If you're adding the extra vegan cheese, you can stir it in now.
Allow the soup to simmer for another 5 minutes to combine everything and then remove from heat.
Using an immersion blender, blend the soup together until nice and creamy and smooth.
Top with coconut bacon recipe here, vegan yogurt (or cashew cream), scallions and some extra vegan cheese. Enjoy!
Notes
To store: If you have leftovers, you can store them in an airtight container in the refrigerator for 3 to 4 days. Reheat it on the stovetop over medium heat or warm it up in the microwave.
To freeze: Potato soup can be frozen, but it can have a grainy texture after freezing, thawing, and reheating. If that doesn’t bother you, feel free to freeze it in an airtight container or freezer-safe bag for up to 3 months. To serve, just place it in the refrigerator overnight to thaw and then reheat according to the instructions above.