2 lbs potatoes (about 6 medium potatoes)
2 to 3 celery stalks, sliced
1 carrot, grated
1 medium yellow onion, diced
2 teaspoons dried parsley
1½ teaspoons dried oregano
1½ tsp dry minced garlic
1 teaspoon dried thyme
1 tsp black pepper
½ teaspoon smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
½ tsp seasoned salt
3 cups vegetable broth
3 cups unsweetened plant milk of choice
3 tablespoons nutritional yeast
Additional salt & pepper to taste
½ cup instant potato flakes, for thickening
Heat a skillet over medium-high heat. Add celery, carrots, onion and a small amount of water and sauté, stirring occasionally, until the onions are translucent.
Add about 1 cup of the vegetable broth and seasonings to the onion mixture and stir to combine, deglazing the bottom of the pan if necessary. Remove from heat.
In a small bowl, whisk nutritional yeast into plant milk until mixed well.
Dice potatoes into bite sized cubes. No need to peel, unless preferred!
Add all ingredients to crock pot and stir until well mixed.
Cook on low 7-8 hours. Add more potato flakes if thicker soup is preferred.
*Keep the soup chunky, or use a potato masher or hand blender to create the consistency you prefer. Taste and adjust seasonings as needed.