Hearty Cheesy Potato Soup using Mexican potatoes vegan style

• 6 T. vegan butter
• 2 leeks, sliced thinly (could use other onions)
• 1 1/2 cups chopped celery (I used dehydrated)
• 8 cups water
• 2 Malanga (spanish potato), skinned and chopped (could use bakers potatoes mixed or use a total of 8 one kind)
• 4 red potatoes, chopped with skins on
• 8 potatoes, peeled and cubed
• 2 1/3 cups soy milk
• 4T. brewers yeast
• 1/2 c. cashews
• 1 1/2 c. warm water
• 2 oz. pimentos
• 2T lemon juice
• 1 t. salt
• 2 T. chopped garlic
• 1 T. smoked paprika
• • 2T corn starch
  • 1 1/2 c. water

Melt butter in a pan.  Add sliced leeks and celery.  Saute until softened.  Add 8 c. water, and malanga or 4 other types of potatoes.  Bring to a boil and then simmer until tender.  

In a separate pot heat water, and place 4 cut up potatoes in pot.  cook until tender then set aside.

When Malanga is cooked and softened,  place all ingredients in a blender and blend until smooth and creamy.  Place back in stock pot and add cooked potatoes from other pot.  Add soy milk, salt and pepper to taste and stir.  

In a blender blend together cashews, warm water, brewers yeast, pimentos, lemon juice, smoked paprika, garlic and salt.  Blend until smooth.  Add to soup. and stir.  

In a small bowl mix water with corn starch, stir well and add to soup.  Bring soup to a boil stirring often and then reduce and simmer.  Serve topped with non-dairy cheese and sprinkle smoked paprika on top.  

Serves 8