Quick and Easy Creamy Potato Soup (Vegan & Gluten Free)

The last few days I've been fighting an awful cold, and I've had an appetite for nothing but soup.  Before I got sick I made some awesome detoxifying miso soup (recipe to come) that I've been eating off of for three days, but today I came home and wanted something hearty, creamy, and filling.

Enter: Quick and Easy Creamy Potato Soup

My husband says this is a 9/10... and he considers himself a non-vegan potato soup connoisseur.

I'll take it :-)

You need:
-3 med/large red skinned potatoes, chopped
-1 daikon root, peeled and chopped
-5 oz fresh cauliflower
-1/2 small white onion finely diced (you don't want huge chunks of onion in your soup!)
-1 tbsp Earth Balance vegan buttery spread
-1/2-1 cup almond milk
-3-4 tbsp nutritional yeast
-2 cups vegan veggie stock
-1 tsp Bell's Onion and Herb Poultry Seasoning (or other salt-free poultry seasoning)
-1 tsp garlic powder
-Kosher Sea Salt and Fresh Ground Pepper to taste

1.  In a large pot bring potatoes, daikon, and cauliflower to a boil in salted water.  Cook until everything is soft (about 20 minutes).
2.  Drain.  Separate out some potatoes (about 1 cup) into a bowl, set aside.  Add remaining vegetables to food processor with about 1/2-1 cup almond milk.  Blend until creamy.
3.  Return large pot to heat.  Melt vegan butter and sauté onions until brown.  Add potato mixture & cooked potatoes back to pot with veggie stock and remaining ingredients.  Heat through, stir, and enjoy!

Serve topped with green onions (pictured below), vegan bacon bits, or even some vegan cheddar cheese!

(Please excuse the crummy iPhone photos... I'm sick!  Gimme a break!)