Creamy Potato Soup

This is a rich, creamy potato soup. There are many ways to make this including dairy-free and vegan options. As with most soups, this can be modified however you like, with little risk of a total failure.

 This is the basic recipe.

Ingredients :

6 slices thin bacon, cut into 1-inch pieces (omit for vegan option)

1 whole medium onion

 3 whole carrots, scrubbed clean and diced

3 stalks celery, diced

6 whole small russet potatoes, peeled and diced

2 cans chicken (use vegetable broth for vegan)

3 tbsp. all-purpose flour

1 c. milk (Use Oat Milk for vegan or dairy-free) 1/2 c. heavy cream (See below for vegan/dairy-free)

1/2 tsp. salt, more to taste

Black pepper, to taste 1/2 tsp.

Cajun spice mix 1 tsp.

minced fresh parsley

1 c. grated cheese of your choice (omit for vegan)

Cashew cream (Heavy Cream substitute)

soak 1 cup of raw cashews in water for 2 hours drain the cashews, mix the cashews with three-quarters of a cup of oat milk and a pinch of salt blend until smooth store in the fridge in an airtight container to allow the cream to thicken