2 tablespoons olive oil
2 small onions, diced
2 tablespoons vegan butter (I use Earth Balance)
1/4 cup flour
Salt and pepper, to taste
1/4 teaspoon ground turmeric
6 cups vegetable broth
3 large potatoes, peeled & diced
5 cups frozen corn
1 cup unsweetened, full-fat soymilk
1/4 cup vegan cheddar cheese
Vegan bacon bits
1. In a large stockpot over medium heat, get your olive oil and butter warmed up. Add the onions and and cook for 10 minutes, until the onions are translucent.
2. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the vegetable broth and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the soy milk and cheese (if using). Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with bacon bits as garnish.
Source of recipe: I just threw a whole bunch of stuff in a pot and this is what happened!