I made this soup a couple weeks ago in an attempt to clear out our heavy bowl of CSA veggies. Red potatoes, fresh corn, red peppers, onions, and garlic filled the pot with a pinch of dill and a heap of freshly ground pepper. This was my first creamy soup and the process was a testiment to the experimentation, substitution, and patience necessary when making creamy vegan dishes. The base was made from Better than Bouillion broth, flour, nutritional yeast, and almond milk. I'll have to try it again to see if it can be reproduced!