4 tbsp Vegan Butter
4 tbsp All-Purpose Flour
4 cups Vegetable Broth
4 Cloves Garlic, minced
4-5 Russet Potatoes, washed & cubed
15 oz Full-Fat Coconut Milk
1 cup Full-Fat Non-dairy Milk
3 tbsp Cornstarch + 3 tbsp Water
Salt & Pepper to taste
Vegan Bacon to finish
Green Onion diced to finish
Nutritional Yeast or Vegan Cheese to finish
In a large pot over medium heat melt down the vegan butter.
Add in the garlic and saute for about a minute.
Whisk in the flour and cook for about 2 minutes.
Add in the broth, milks, and potatoes. Stir until everything is combined. Bring to a boil then lower to medium-low heat for 15-20 minutes or until potatoes are tender.
Add the salt & pepper, along with about ¼ cup chopped vegan bacon, ½ cup vegan
cheese or 1/4 cup nutritional yeast, and chopped green onions.
Serve hot and enjoy!