Steps
Boil Potatoes
Peel and chop the russet potatoes. Boil in a large pot with water over medium-high heat until tender.
Bake Potato Cubes
Cube half the boiled potatoes, toss with olive oil, garlic powder, and chili powder, and bake on a large baking sheet until golden brown.
Mash Potatoes
Mash the remaining boiled potatoes using a potato masher.
Sauté Aromatics
In a large saucepan or Dutch oven, melt vegan butter over medium heat. Sauté onion and garlic until softened.
Make Roux
Add flour to the saucepan, stirring to form a roux. Slowly whisk in plant milk and vegetable broth until smooth.
Combine
Stir in mashed potatoes to create a creamy base. Simmer over medium-low heat, adjusting seasoning as needed.
Assemble
Add baked potato cubes, vegan cheddar, and chili powder to the soup base. Mix well.
Garnish
Serve in bowls topped with green onions, vegan bacon, fresh herbs, and a sprinkle of vegan cheddar.
