3 medium Yukon Gold potatoes, cooked and peeled, if desired
½ tbsp extra virgin olive oil
1/2 small onion, chopped
1 cup vegetable broth
1/4 tsp rosemary
1/4 tsp white pepper
3/4 tsp salt, or to taste
1 tbsp nutritional yeast
1 & 1/2 cups non-dairy milk
1. Saute the onion a medium-sized saucepan for 5 minutes on medium-low heat.
2. Cut the potatoes into cubes and add 2/3 of them to the pan, along with the broth, rosemary, white pepper, and salt. Bring to a boil. Simmer, covered, for about 15 minutes.
3. Pour into blender along with non-dairy milk, and nutritional yeast. Blend until smooth.
4. Return to pan, add remaining potatoes, and cook, stirring often, over low heat until hot.