(See source link below)
Ingredients:
Servings: 4, about 2 large bowls
4 large peeled and cubed yellow potatoes
2 celery stalks, diced
1 onion, diced
1 tbs roasted, smashed garlic
¼ cup vegetable broth, for sautéing
¾ tsp sea salt
¼ tsp black pepper
¼ cup whole wheat flour
2 tbs nutritional yeast flakes
2 cups plant-based milk
½ tsp red pepper flakes
Directions:
Boil potatoes.
Sauté celery, onion, and garlic in ¼ cup vegetable broth.
In a separate bowl, whisk together the salt, pepper, flour, nutritional yeast, and milk.
Whisk the milk mixture into sautéed vegetables.
Keep stirring and cook 5 minutes, or until thickened.
Drain potatoes and add to soup.
Blend w/ immersion blender.
Add extra milk to thin.
Ladle into bowls. Sprinkle red pepper flakes over the top and serve hot!