So creamy and comforting…….
8 cups yellow or gold potatoes scrubbed and cut into ½-1 inch cubes.
1 large onion chopped
3-4 cloves garlic chopped
4 cups vegetable or vegan “chicken” broth
¼ tsp. chipotle powder
1 tsp. liquid smoke
2 cups plant milk (I use almond)
1 cup dairy free cream (store bought or homemade) https://livingwellwithkathy.com/nondairy-cream/
1 cup dairy free sour cream (store bought or homemade) https://livingwellwithkathy.com/dairy-free-sour-cream/
1 cup dairy free cheese sauce (store bought or homemade) https://livingwellwithkathy.com/easy-cheeese-sauce/
Sauté the onion and garlic in a heavy soup pot for about 10 minutes, add broth, chipotle powder, liquid smoke, plant milk, cream and potatoes. Bring to a boil, then lower heat to simmer. Cover and let cook for 15-20 minutes or until potatoes are tender. Add sour cream and cheese sauce. Stir to combine. Now take about half of the soup and add it to your blender. Once creamy and smooth, add it back to the soup pot and stir to combine. Ladle into bowls and garnish with chives.
