4 tablespoon vegan soy butter
14 oz block of silken tofu
1/2 cup celery, finely chopped
2 1/2 cups vegetable stock
1 cup onion, finely chopped
1/2 teaspoon salt
2 medium potatoes, peeled and cubed (small cubes)
1/2 teaspoon white pepper
1/4 cup flour
8 oz Tofutti Better then Cream Cheese
1 package Road’s End Cheddar Chreese (www.chreese.com/packets.itml )
Blend tofu until smooth. Set aside, should yield about two cups.
Melt soy butter in large saucepan. Sauté celery, onions and potatoes in butter over medium heat for about 10 min – 12 min.
Stir in tofu and cook, stirring, for about 30 seconds.
Gradually add milk and vegetable stock to vegetable mixture.
Gradually add tofutti cream cheese. Cook, stirring constantly, until soup comes to a boil.
Add Chreese Powder. Mix well.
Reduce heat to simmer; cover and cook for 25 minutes, stirring occasionally.
Remove from heat and cool 10 - 15 min. Puree in batches (if desired) in food processor fitted with metal blade.
Return soup to saucepan over low.
Note: The soup tastes great with or without the “Chreese” Vegan Cheddar replacement. The tofutti cream cheese and the chreese can be substituted by 8 oz of any vegan cheese that melts.