Place a large pot over medium heat, melt the butter and sauce the garlic, leeks, celery and carrots until leeks are soft and translucent.
Sprinkle in the smoked paprika, flour and a pinch of salt and pepper, stir until the vegetable are coated and there are no lumps.
Pour in the vegetable broth and bring the ingredients to a boil and then immediately reduce to a simmer. Cook the soup until the potatoes are soft enough to squash with the back of a wooden spoon, around 20 minutes. Remove soup from the heat.
Let the soup cool for around 10 minutes, then add the oat milk and nutritional yeast, stir to combine. Taste the soup and adjust seasoning as needed.
Half smooth/half chunky creamy potato soup: blend half of the soup until smooth.
Chunky creamy potato soup: blend a quarter of the soup or don’t blend at all!
If you used a countertop blender, return the blended soup to the pot, stir to combine (if the soup is a little too thick, add a little vegetable broth until your desired consistency is achieved). Reheat if needed.
Serve the soup hot, loaded with your favorite toppings (dollop of vegan sour cream, sprinkle of grated vegan cheese and green onions/chives, a pinch of smoked paprika/chipotle powder and tempeh crumbs). Feel free to use all or some of these toppings! Enjoy!
Store any leftover soup in an airtight container in the fridge and consume within 3 days! Reheat in the microwave or on the stovetop as needed. You may need to add a splash of vegetable broth if the soup has thickened too much. If the soup is a little too thick, add a little vegetable broth until your desired consistency is achieved.
If the soup is a little too thick, add a little vegetable broth until your desired consistency is achieved.