• Melt the vegan butter in a large pot on medium-low heat.
• Add in the onions and sauté for five minutes. Add in the thyme and celery and continue cooking for another 5 minutes.
• Add in the peeled and cubed potatoes and cook for 5-7 minutes. Toss with the flour and mix until well coated. Cook for 1-2 minutes to cook out the raw flour taste.
• Add in the broth, mix and cover the pot. Cook for 20-25 minutes stirring occasionally until potatoes are fork tender.
• Remove a cup of the potatoes and set aside. Add in the plant milk and milk. Using an immersion or regular blender, blend the soup until creamy or until desired consistency.
• Add back the reserved potatoes and add in the horseradish, mix well. Season with salt & pepper and allow the soup to heat through before serving with chopped parsley and herbed croutons.

For the Herbed Croutons

• Toss the cubed bread with the oil and spices. Spread them out in a single layer on a lined baking sheet and bake at 350ºF/180ºC for 8 minutes. Flip and continue baking for another 5-8 minutes. Watch carefully as they can quickly go from golden brown to burnt!