Hearty, creamy, and oh so delicious, this dairy-free potato soup makes the perfect winter meal.
In a large pot, melt 2 Tablespoons plant-based butter.
Once melted, add ½ chopped onion and cook 3-5 minutes or until translucent.
Next, stir in 4 cloves minced garlic for about 30 seconds.
Whisk in 2 Tablespoons flour and cook for about 1-2 minutes or until golden yellow.
Slowly whisk in 3 cups vegetable broth and 1 cup heavy cream alternative
Next add the diced potatoes, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon pepper, and 1 bay leaf. Bring the mixture to a rolling boil.
Once boiling, reduce the heat, cover and cook for 20 minutes or until the potatoes are fork tender.
Remove bay leaf.
Blend with an immersion blender and serve with bacon, vegan shredded cheese, and green onion.