2 cups Vegan Beer Cheese Sauce
3 cups dairy free milk
2 tablespoons vegan butter
4 cups vegetable broth
2 russet poatoes, peeled and diced
1 yellow onion, diced
3 stalks celery, diced
2 teaspoons dried parsley, plus more for garnish
1/2 cup all purpose flour
salt and pepper to taste
2 teaspoons minced garlic
1 can/ bottle of beer, I used a lager
2 tablespoons dijon mustard
1/4 cup vegan cream cheese
optional: 1/2-1 cup vegan cheddar shreds
Heat butter in a large pot, or dutch oven over medium /high heat. Once the butter has melted, add the onions, garlic, and celery and cook until the onions become translucent. Sprinkle the flour over the onion and celery, and allow it to cook for several minutes.
Pour in the milk, broth, and beer cheese sauce. Add the potatoes, mustard, salt and pepper.
Add in the cream cheese, using a whisk to make sure it breaks up and mixes into the soup. Finally add the beer.
Let the soup simmer for about half an hour to 45 minutes over low heat so it can thicken. Be sure to stir a few times to make sure nothing is sticking to the bottom. If you taste the soup and feel like you want more cheese, you can add in the vegan cheddar shreds. I personally like it without the added cheese, but some prefer it extra cheesy. You can also just add sherds to the bowls when serving!
You can serve the soup with Soft vegan challah pretzels. We took our Soft challah pretzel dough and formed little pretzel bites to go with this soup! But you could also make soft pretzel sticks or a traditional pretzel shape. To make the bites, follow the instructions for the regular pretzel recipe, but instead of forming them into a pretzel shape, pinch off golf ball sizes of dough and roll them into balls. Continue with the recipe process. Your bake time on the bites will be shorter, so just keep an eye on them and remove them from the oven once they are nice and golden brown.