In a large pot or dutch oven, cook potatoes, celery, and carrots in vegetable broth and water until fork-tender.

Once cooked, drain and reserve and liquid. Set veggies aside.

In the same dutch oven, saute the onion in melted vegan butter, stirring frequently to prevent burning.

Once cooked and translucent, make a roux by stirring in the flour, salt, and pepper.

Pour in dairy-free milk and bring to a boil. Continue to stir, until thickened.

Add in cooked veggies and give everything a big stir.

Stream in reserved cooking liquid until the soup reaches your desired consistency. (I typically add at least 2 cups reserved water.)

Serve garnished with fresh chopped parsley, vegan cheddar cheese, and nutritional yeast. Enjoy!