• Prepare the Cashew Cream or Tofu Cream.

Potato Soup

• Wash and peel the potatoes. Cut them into planks and then bite sized cubes. Add them to a large bowl and cover them in cool water.
• Heat a dutch oven or heavy bottomed pot over medium heat for 2 minutes. Add in the vegan butter and melt.
• Next add in the diced onions and cook until softened, about 10 minutes, stirring occasionally.
• Add in the garlic and stir and cook for 1 minute.
• Add in the flour about 1 - 2 Tbsp at a time and stir to incorporate. Cook for 1 minute to get rid of the raw flour taste.
• Pour in about 1/2 cup of the plant milk and stir to combine. Repeat until all of the plant milk is incorporated. Do this with the veggie broth as well (though you can do about 1 cup at a time with the broth.) This is to avoid a lumpy soup!
• Taste for seasoning and add salt as needed. Then carefully add the potatoes so you don't splash the soup everywhere.
• Bring to a boil, then reduce heat and simmer the soup uncovered until the potatoes are fork tender. About 15 - 20 minutes.
• Add in the nutritional yeast, cashew cream and vegan cheese. Stir to combine and melt the cheese.
• Add in the fresh chopped chives and taste for seasoning, adding any salt and pepper as needed.
• Top with Tofu Bacon Bits, Vegan Sour Cream, More Chives and Cheese and whatever you like!

Storage

• Store in an air tight container in the fridge and enjoy within 3 - 5 days. Reheat on the stovetop or microwave.