Step 1

Add onions and garlic to olive oil in a large pot or Dutch oven and turn heat to medium. Add salt and ground black pepper. Saute until the onions turn translucent.

Step 2

Add flour into the pot and mix until it's been absorbed by the onions. Stir in the rosemary and ground fennel.

Step 3

Add the potatoes to the pot and mix. Add 2 cups water and 1 cup dairyfree milk. Stir in the paprika and soy sauce, if using.

Step 4

Bring the soup to a rolling boil. Cover, lower heat to a simmer and cook 10 minutes until the potatoes are tender. Continue to cook 10 minutes more.

Step 5

Use an immersion blender or a potato masher to mash some of the potatoes. Leave some of the potatoes unmashed for more texture to the soup. Stir in another cup of non-dairy milk, check salt, and turn off heat once the soup comes to a boil.