Let's get right to it. Here is what you will need.
1 pkg of smoky tempeh cooked, cooled and chopped
2 or 3 tbsp of cold pressed extra virgin olive oil
1 1/2 cups diced onion
3 tbsp of flour
2 tbsp of no chicken bouillon. I used Better than Bouillon
3 cups of water
3 cups of plain unsweetened soy or almond milk
5 cups of 1/2 inch diced potato. I used golden with the skin on
sliced green onion
vegan cheddar shredds (I used Follow Your Heart)
Start by adding the oil to a large soup pot and cook the smoky tempeh in the same pot. Once it's cooked, transfer to a plate. Let cool and chop it up.
Add the onion to the same pot and cook until golden. Add the flour and stir for a couple of minutes to ensure the flour gets cooked. This will help thicken the soup.
Add the bouillon and water. Stir to make sure the bouillon all gets disolved.
Add the plant milk and bring to a simmer.
Add the potatoes and bring back to a simmer. Cover and simmer until the potatoes are tender. About 20 - 30 minutes.