Warm the olive oil in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic and saute until the vegetables begin to soften, about 4 minutes. Sprinkle the Gluten Free flour into the pan and continue to stir for 2 minutes to toast the flour. Add salt and pepper, to taste. Gradually whisk in the stock and then the milk. Stir in the potatoes and paprika, bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, about 20 to 30 minutes.
Remove the pan from the heat and using an immersion blender, puree the soup until smooth (or puree in batches in a blender). Return the soup to low heat. Add the Lisnatti Dairy Alternative cheese a handful at a time, stirring until melted and smooth after each addition. Season the soup, to taste, with hot sauce, Worcestershire, and salt and pepper.
Expecting guests? Treat them to this absolutely loaded cheesy potato soup. The blend of ingredients impart a great flavor and a velvety texture to the soup, which makes it all the more appetizing. Watch this video for a detailed recipe and try it out yourself.