Just for fun, I served this up in individual sourdough bread bowls. Cute AND delicious!

2-3 stalks organic celery, diced

1 large organic carrot, diced

1 fist-sized organic onion, diced (yellow or white)

1 T. Earth Balance vegan margarine

1 bag cube style frozen hash browns

1 cube vegan chicken flavored bouillon

1 c. filtered water

2 T. chopped fresh parsley, or 1 t. dried

2 T. organic all purpose flour

2 c. organic unsweetened soymilk

1 package cheddar flavor Daiya cheese

4 oz. Tofutti (non-hydrogenated version) cream cheese

1 T. nutritional yeast

1 dash liquid smoke

optional-bacon flavored vegan bits, chopped chives

1. In a large stock pot, melt the margarine over medium high heat. Then add the onion, carrot and celery. Saute the veggies until softened and the onion is translucent.

2. Add in the bouillon and water, bring to a boil. In a separate bowl, whisk the flour into the soymilk until there are no lumps.

3. Add in the hash browns to the soup mixture and stir until the potatoes are heated through slightly. About 4-5 minutes. Stir in the soymilk mixture and bring to a boil. Turn heat down to low.

4. Add in the nutritional yeast, liquid smoke, Daiya and Tofutti cheeses, and stir constantly until the cheese is thoroughly melted and mixed in. The soup will be very creamy. If too thick, add in a little soymilk a bit at a time until you reach the desired consistency. Serve immediately, and top with the optional vegan bacon bits and chives.

Yield: 6-8 servings

Variation-Add in a teaspoon of dried Chipotle Powder for a little smokey kick!