optional toppings: vegan bacon, cheese, green onions, etc
Instructions
Melt butter in a large pot on medium heat. Sauté onions until translucent.
Add in the garlic, sage, and smoked paprika and sauté for an additional 2 minutes.
Mix in the flour and cook for 1 minute.
Whisk in the vegetable stock and oat milk until the flour is dissolved.
Stir in the potatoes, salt, and pepper.
Bring to a simmer on medium-high heat, then reduce heat to medium-low. Simmer, covered, for about 12-15 minutes or until the potatoes are tender.
At this point, you can use an immersion blender or regular blender to make a smoother soup if you desire. Be super careful so hot soup doesn't fly everywhere!