Start by making sure you have cooked potatoes. You can either bake them in the oven or the microwave.

Take a high-speed blender and combine all the cheese ingredients until smooth and set aside. **

Cut your potatoes into cubes and set them aside.

Take a medium-large pot and start cooking your onion with a little bit of water or oil (I always use water to keep it oil-free). After the onion is getting soft, add the garlic and cook stirring for 1 minute.

Add your broth, vegan milk, instant potatoes, cheese sauce, and potato cubes. Cook this on medium heat for about 15 minutes, stirring occasionally. Cook until the soup is thickened. You can take an immersion blender and blend the soup a little bit but still leave chunks of potatoes. If you don't have an immersion blender you can use a potato masher to smash up the potatoes a bit. Cook it longer or add more potato flakes if you want it to thicken. Remove from heat.

Once it's removed from heat add your salt and pepper and stir. This tastes best after it's had time to cool.