First, make the Cashew Sour Cream according to the recipe below. Store it in the fridge until your soup is ready and it's time to eat.
Next, heat a large pot over medium heat. Add the onions and cook for about 5 minutes, stirring frequently. Add a splash of water if needed to keep them from sticking. Add the red pepper and cook for a few more minutes. Add the garlic and cook for about another minute, while stirring.
Add your potatoes to the pot, along with veggie broth, almond milk, smoked paprika, Worcestershire sauce, sea salt, black pepper, and bay leaves. Bring to a boil. Reduce heat and cover. Simmer until potatoes are fork tender, about 20 minutes.
Remove bay leaves and discard. Remove 2 cups of the soup and place it into your blender. Blend until creamy and smooth. Return blended soup to the pot, and add the corn, nutritional yeast, and cilantro and stir to combine.
Taste and adjust salt. Add a bit more smoked paprika if you’d like. Top with a dollop of our Cashew Sour Cream, scallions and a few cilantro leaves. Serve with crusty whole grain bread and a salad.
Feel free to use another plant-based milk to replace the almond milk!
Add all of the ingredients to a high-speed blender and blend until it’s super smooth and creamy (like sour cream). Don’t stop blending until you get it there - you will!
Add more water, if needed, until you reach sour cream-like consistency. Taste and add some salt if it needs it.
This will keep in the fridge for up to a week.