Step 1

Blend the soy milk & cashews (discard soaking water) together until very smooth and creamy. Set aside.

Step 2

In a large pot, heat oil & butter over medium heat. Sprinkle with salt. Now add onion and sauté until translucent, about 3-5 minutes.

Step 3

Add minced garlic and sauté for 1-2 minutes.

Step 4

Add potatoes, smoked paprika, thyme, salt, and pepper. Sauté for 2-3 minutes.

Step 5

Pour in the vegetable broth to cover potatoes. Add bay leaf. Stir in nutritional yeast and *optional liquid smoke. Raise heat so it starts to boil. Now reduce heat to a medium simmer. Cook for about 15-20 minutes, or until the potatoes are fork tender.

Step 6

Remove from heat and slowly stir in cashew cream. Taste for seasoning and add more if needed. Stir in lemon juice if desired (*1 tablespoon at a time).

Step 7

Using an immersion blender (or regular blender), blend until creamy and smooth. You can leave a little texture if desired.

Step 8

Serve immediately in soup bowls. Top with sour cream, chives, vegan cheddar shreds and vegan bacon bits.