4 russet potatoes (2 pounds), peeled and cut into ¾-inch dice
2 cups vegetable broth
2 cups plain unsweetened almond or soy milk
1 teaspoon dried rosemary
Salt and ground black pepper, to taste
IFor serving:
Vegan sour cream
Fresh chives, chopped
Vegan shredded cheddar cheese
Cooked chopped vegan bacon or Baconish Bits
Instructions
Heat the oil in a large pot over medium-high heat. Add the onion and garlic and sauté for 5 minutes, or until softened. Add the potatoes, broth, almond or soy milk, and rosemary. Bring the soup to a boil, then reduce to a simmer and cook for about 30 minutes, or until the potatoes are easily pierced with a fork.
Use an immersion blender to puree the soup to the desired consistency. It doesn’t have to be completely smooth; personally, I like to leave a few chunks of potato for texture. If you don’t have an immersion blender, you can ladle about half of the soup into a regular blender to puree, then transfer it back to the pot. Season with salt and pepper to taste.
To serve, divide the soup evenly into four bowls. Add a dollop of vegan sour cream and a sprinkle of fresh chives, vegan cheddar, and bacon to each serving.