Vegan Creamy Potato Soup

This soup is based on a recipe from my German mother. It is definitely comfort food, and SOUPer easy to make! This is a recipe where I don't really bother measure anything...this soup usually takes me an hour or less to prepare. 

Ingredients:
2-6 carrots, shredded or diced
1/2 - 1 sweet onion, diced/minced
1-2 cloves garlic, minced
1-2 stalks celery, minced
1-2 tablspoons parsley, dried or fresh, minced
3-5 potatoes, chopped into bite sized pieces (I use Russet or Yukon Gold)
4 tablespoons vegan butter
a few cups non dairy milk - if you want it less creamy, use half milk and half vegetable broth
spices (salt, pepper, etc)
nutritional yeast (optional)
green onion, vegan cheese, diced onion, or whatever you'd like to garnish with

Suggested side: Crescent rolls! Yes, they're vegan! Dash some garlic salt on top before cooking for extra tastiness.

Throw the diced/minced carrots, onion, garlic, and celery into a soup pot with your melted butter over low-medium heat while you chop up your potatoes. You want them to be nice and soft before you add any other ingredients. 

Add the chopped potatoes and just enough milk to cover them. Bring to a low boil and let simmer. 

Once the potatoes get soft, mash them! Either use an immersion blender or potato masher to mash right in the pot, or put the soup into a blender (be careful, it'll expand as you blend!). The goal is a nice smooth consistency, but leave some chunks if you like them. 

Add some nutritional yeast, parsley, and spices. I use salt, black pepper, white pepper, a little paprika, a little turmeric, garlic powder, and a little mustard powder. 

Stir well, throw in a bowl and garnish with some fancy shit, and enjoy!