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Ingredients
  • 2 lbs russet or red potatoes - about 8 medium
  • 3 cups low sodium vegetable broth
  • 2 large carrots, peeled and sliced
  • 1 stalk of celery, chopped
  • 2 cloves of garlic minced
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • Pinch of salt & pepper
  • ½ teaspoon onion powder
  • ½ cup nutritional yeast
  • 1 cup unsweetened almond milk (or unsweetened plant milk of choice)
  • 2 tablespoons corn starch
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