Step 1

Place a large pot over medium heat, melt the butter and sauce the garlic, leeks, celery and carrots until leeks are soft and translucent.

Step 2

Sprinkle in the smoked paprika, flour and a pinch of salt and pepper, stir until the vegetable are coated and there are no lumps.

Step 3

Pour in the vegetable broth and bring the ingredients to a boil and then immediately reduce to a simmer. Cook the soup until the potatoes are soft enough to squash with the back of a wooden spoon, around 20 minutes. Remove soup from the heat.

Step 4

Let the soup cool for around 10 minutes, then add the oat milk and nutritional yeast, stir to combine. Taste the soup and adjust seasoning as needed.

Step 5

Blend the soup using an immersion blender or countertop blender. Blend the soup to your desired consistency.Creamy potato soup: blend the soup until smooth.

Step 6

Half smooth/half chunky creamy potato soup: blend half of the soup until smooth.

Step 7

Chunky creamy potato soup: blend a quarter of the soup or don’t blend at all!

Step 8

If you used a countertop blender, return the blended soup to the pot, stir to combine (if the soup is a little too thick, add a little vegetable broth until your desired consistency is achieved). Reheat if needed.

Step 9

Serve the soup hot, loaded with your favorite toppings (dollop of vegan sour cream, sprinkle of grated vegan cheese and green onions/chives, a pinch of smoked paprika/chipotle powder and tempeh crumbs). Feel free to use all or some of these toppings! Enjoy!