Step 1

Heat a large, heavy-bottomed pot over medium-high heat. Add the dairy-free butter; once it has melted, add the onion and sauté for 5 minutes, until translucent and slightly golden. Add the garlic and sauté for 1 minute. Then, add the nutritional yeast, paprika, pepper, and chickpea flour. Cook for 1-2 minutes, until the spices are fragrant. Scrape any “brown bits” off of the bottom of the pan with a wooden spoon – this adds flavor!

Step 2

Away: Add the potatoes, vegetable broth, and non-dairy milk and stir well. Cover and increase the heat to high, to bring the soup to a boil. Once boiling, uncover and reduce the heat to medium/medium-low. Keep the soup at a simmer, stir occasionally, and cook until the potatoes are fork-tender, 10 to 15 minutes.

Step 3

Add the coconut yogurt and (optional) shredded vegan cheddar to the soup, then stir until totally dissolved. Carefully use an immersion blender and blend about 1/4 – 1/3 of the soup, to make the batter thicker (or transfer a portion of the soup to a blender with a vent, blend until smooth, then mix in). Season with additional salt and pepper to taste, if necessary.

Step 4

transfer the soup into serving bowls, then top with additional cheese, chives, and/or green onions (or as desired). Serve warm; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.