Ingredients:

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6 small Russett potatoes, peeled and diced

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1 TBSP olive oil

1 medium yellow onion, diced

3 stalks celery, diced

2 carrots, diced

3 cloves garlic

1.5 TBSP Cajun seasoning (combination of onion powder,
paprika, chipotle powder, thyme, and red pepper flakes)

1 TBSP dried rosemary

1 TBSP dried thyme

Extra smoked paprika or chipotle powder, to taste

Dash of cayenne (optional)

1/2 tsp liquid smoke

1/4 cup all purpose flour

1/4 cup vegan butter

8 cups vegetable broth

1 cup oat milk

1/4 cup nutritional yeast

Salt, to taste
 

Rice paper bacon topping (optional):

6 sheets of rice paper

1 TBSP olive oil 

2 TBSP nutritional yeast

1 TBSP garlic powder
1/2 TBSP smoked paprika

1/8 tsp ground coriander

2 teaspoons liquid smoke 

2 TBSP maple syrup

2 TBSP vegan Worcestershire (or sub soy sauce)

1/4 tsp black pepper

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For serving:

Fresh parsley

Vegan cheddar or gouda, grated

Chipotle powder or smoked paprika

Fresh chives

Vegan sour cream

Rice paper bacon bits

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For the soup:

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Sauté vegetables:

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1) Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed pot.

Sauté onions and celery until softened; about 4 minutes. Add carrots and garlic and sauté for 1-2 more minutes, until fragrant. 

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2) Add the diced potatoes, Cajun seasoning, rosemary, and thyme. Continue to cook for another 4-5 minutes, stirring frequently.

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3) Add the liquid smoke and stir well until most liquid has evaporated.

 

Make roux and boil broth:

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4) In a separate, medium sized pot, add butter and flour heading over medium-low, whisking together to make a roux.

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5) Slowly add vegetable broth and oat milk, whisking continuously to allow to thicken. Add nutritional yeast and incorporate well. Pour into pot with vegetables. Stir well, and then turn up heat and bring to a boil. Once at a rolling boil, boil for 5 minutes. Then, cover, lower heat, and simmer for an additional 10 minutes.

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6) Ensure potatoes are cooked through by piercing with a fork. Then, using an immersion blender or food processor, blend part of the soup to your desired creaminess or chunkiness! Taste test and add salt, pepper, and more herbs/spices to taste.

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7) Remove from heat and stir in a dollop of sour cream, handful of grated vegan cheddar or gouda, and fresh parsley, if using. Serve with a sprinkling of your favourite toppings!

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For the rice paper bacon (if using):

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1) Preheat oven to 400. Prepare a baking sheet with parchment paper or, alternatively, cover with a greased baking rack.

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2) Whisk together marinade ingredients and pour into dish that is wide enough to dip your entire rice paper sheets into.

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3) Dampen each rice paper sheet just slightly with water and then submerge in marinade. Remove from marinade and place onto baking sheet. Do again with a second and third sheet, and layer each over top.

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4) Complete the above process once more. You should have two large rounds of rice paper bacon. You do not need to cut into strips as you are going to crumble it onto the soup, anyway.

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5) Bake for 9-10 minutes; turn over, and bake for another 9-10 minutes. Keep a close eye!

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6) Remove from oven. Once cooled, crumble into smoky, delicious little bacon bits over your soup!

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Makes 6-8 large servings.