Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Allow the soup to simmer for another 5 minutes to combine everything and then remove from heat.

Step 5

Using an immersion blender, blend the soup together until nice and creamy and smooth.

Step 6

Top with coconut bacon recipe here, vegan yogurt (or cashew cream), scallions and some extra vegan cheese. Enjoy!