Ingredients

• 1 Cheese Starter Pack
• 1 onion, diced (or 2 leeks diced)
• 2 celery stalks, diced
• 2 carrots, diced
• 8 ounces mushrooms, sliced
• 2 medium potatoes, diced (any variety)
• 3 cups water
• 2 cups unsweetened soy or almond milk
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 2 tablespoons dulse flakes or 2 nori sheets cut into small pieces

Directions

1. In a large soup pot over medium-high heat, sauté the onions, celery, and carrots in a small amount of water until tender, about 5 minutes.  
2. Add 3 cups of water and the potatoes to the soup pot with the vegetables and bring them to a boil. Turn down the heat to medium and cook the potatoes until tender. Do not drain.
3. Place the Cheese Starter Pack, milk, and lemon juice into a high-speed blender and blend for 1-2 minutes until smooth and creamy.
4. Add the cheese mixture, smoked paprika, and dulse flakes/cut nori sheets to the vegetables and simmer over low-medium heat until the flavors are well blended and the consistency is creamy, stirring frequently. Serve warm.