🌱Ingredients
- 4 cups peeled and cubed yellow potatoes
- 2 celery stalks, diced
- 1 onion, diced
- 1 tablespoon roasted garlic, smashed
- 1/4 cup vegetable stock, low sodium
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup whole wheat flour
- 2 tablespoons nutritional yeast flakes
- 2 cups non-dairy milk
- 1/2 cup vegan sour cream (see recipe in dressings/sauces)
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
👩🍳Directions
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Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to a medium-low, cover, and simmer until just tender, 10-15 minutes. Be careful not to overcook the potatoes and create a mushy texture. Rinse and cool. Set aside
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In a sauce pot, sauté the celery, onion, and garlic in the vegetable stock until tender.
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In a separate bowl, whisk together the salt, pepper, flour, nutritional yeast, and milk, making sure there are no lumps.
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Whisk the milk into the sautéed vegetables. Keep stirring to prevent sticking and cook for an additional 5 minutes, or until thickened.
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When the milk broth has reach its desired thickness, fold in the potatoes and sour cream. You can add more milk if the consistency is too thick for your liking.
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Ladle into bowls, sprinkle with the smoked paprika and red pepper flakes, and serve hot.
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