3 tablespoons vegetable oil, olive oil, or coconut oil (your choice)
1 large onion, chopped
4 to 5 cloves garlic, minced
1 (32-ounce) container vegetable broth
5 pounds (approximately 4 to 5 large) potatoes, peeled and cubed
2 cups soy milk, coconut milk or rice milk (amount of milk can vary according to how thick you want your soup)
4 ounces vegan cream cheese
Freshly-ground black pepper to taste
Coarse or sea salt to taste
1/2 teaspoon dried rosemary
1/4 teaspoon ground chipotle pepper to taste (optional)
1/4 teaspoon ground cloves (optional)
Vegan sour cream
Scallions (green onions), diced
Vegan bacon bits
In a large frying pan over medium-low heat, heat vegetable oil (or oil of your choice). Add onions and garlic; saute approximately 4 to 5 minutes, until onions are soft. Remove from heat and set aside.
In a large soup pot over medium-high heat, bring vegetable broth, potatoes, and onion and garlic mixture to a boil. Reduce heat to low, cover, and simmer approximately 20 to 30 minutes until potatoes are tender when pierced. Remove from heat and let cool 10 to 15 minutes.
In a food processor or a blender, add potato mixture (do this in two to three batches); whirl until smooth. Either return to the soup pot and place in your slow cooker (crock pot); add milk, cream cheese, salt, pepper, rosemary, and cloves. Cook and stir until heated.
Slow Cooker (crock pot): If using your slow cooker, turn heat to low and let set until ready to serve.
At this point, soup may be refrigerated until ready to serve. When ready to serve, warm over low heat, stirring until hot.
Remove from heat. Serve in soup bowls. Garnish with vegan sour cream, diced green onions, and some vegan cheese and bacon bits if desired.
Makes 6 to 8 servings (approximately 10 cups).