Rosemary Potato Soup

This turned out to be delish and very filling!  If you are trying to save money, nothing is easier than good old potato soup!  And when you make your own oat milk it's even cheaper. 

Rosemary Potato Soup
*adapted from FatFree Vegan Kitchen
Serves 4

3 potatoes (yukon or russet), peeled and cooked
*I bake these in the instant pot for convenience - manual for 22 min, you can also steam
1/2 small sweet onion
1 cup vegetable broth
1/4 tsp fresh rosemary, chopped
1/4 tsp white paper
1 tsp salt, to taste
1 TB tahini
1 TB nutritional yeast
1 1/2 cups unsweetened, non-dairy milk
*to make your own oat milk just blend 1 cup oats with 4 cups water then strain in tea towel

In a stock pot, saute onion in a little vegetable broth until translucent.  Add all the rest of the ingredients and use an emersion blender to blend everything together.  If you do not have one, use a potato masher.  Mix everything together and bring to low boil then simmer for 20 minutes.  Stir occasionally to keep from sticking to the pot.  If you don't have a potato masher, blend everything in a blender before heating up in a pot.