Preheat oven to 400°F (200°C). Scrub and prick potatoes with a fork. Bake directly on the oven rack for 45–60 minutes or until tender. Let cool, then peel and roughly chop.

1. In a large pot, heat olive oil over medium heat. Sauté diced onion, garlic, celery, and carrots for about 8 minutes until softened and fragrant.
2. Add the chopped baked potatoes, vegetable broth, and coconut milk. Stir and bring to a simmer.
3. Add nutritional yeast, lemon juice, salt, pepper, and smoked paprika. Stir to combine.
4. Use an immersion blender to partially blend the soup, leaving some chunks. Alternatively, blend half the soup in a blender and return it to the pot.
5. Simmer for 10–15 more minutes to allow flavors to meld.
6. Taste and adjust seasonings as needed.
7. Serve hot, garnished with green onions, or dairy-free cheese if desired.