4-5 russet baking potatoes
4 cups of plant based milk
1/3 cup all purpose flour
1 small yellow onion, finely diced
2 cups water
1/2 cup vegan sour cream
2 teaspoons low sodium vegetable Better than Bouillon
1/2 teaspoon black pepper
3 tablespoons vegan butter
chives, or diced green onions
vegan cheese shreds
vegan sour cream
Wash potatoes. Pierce through each one a few times with a sharp knife. Place on a baking sheet, and bake at 400 degrees for 30 minutes, or until a knife will easily pierce through the potatoes. Remove from oven, slicing each potato open to allow to cool.
Heat a large pot, or dutch oven on medium heat on your stove top. Add 1 tablespoon of butter, then add the onions, and cook until soft, and translucent.
Add the other 2 tablespoons of butter allow to melt. Next, sprinkle the 1/3 cup of flour over the onions. Allow the flour to cook for a few minutes, and incorporate with the melted butter.
Whisk in the milk, water, and Better Than Bouillon, and reduce heat to low. Let soup simmer, and thicken for about 15 minutes, stirring occasionally.
Once the soup has thickened, scrape out the insides of the potatoes into the pot. Use the back of a wooden spoon to mash up the pieces of the potato a bit once in the pot.
Stir in the sour cream, pepper, and extra salt if you think it needs it. Let simmer for another 10-15 minutes.
Serve soup topped with diced green onions, more sour cream, vegan cheese shreds, or coconut bacon.