Ingredients:

3 or 4 yellow potatoes, diced

2 stalks celery, diced

1 small white onion, diced

1 1/2 tbsp. minced garlic

1 tbsp. dried red bell pepper (optional)

4 cups veggie broth

1 cup cashew cream

1/4 cup nutritional yeast (a vegan substitute for cheese)

1 tsp vegan chicken flavored soup mix (powdered kind)

1/2 tsp turmeric

salt & black pepper, to taste

Directions:

1. Add all your ingredients to slow cooker and mix to combine.

2. Cook at high heat for about five hours or so, until potatoes are fully cooked all the way through. (Taste to adjust flavor as needed while cooking.)

3. Once soup is ready, shut off slow cooker and add about half of the soup to a blender and blend until smooth then add back to the slow cooker with the rest of the soup.

4. Let cool a bit and serve.

Bon Appetit!