• Set a large pot over medium heat and add the butter. When the butter is melted, add the onion and cook for 3 minutes, stirring frequently, until softened.
• Whisk in the flour, marjoram, caraway seeds, and black pepper.
• Gradually add the vegan chicken broth, whisking continuously until smooth.
• Add the cubed potatoes. Bring just to a boil then reduce to low heat. Simmer for 10 minutes, or until the potatoes are fork-tender. Remove from heat.
• Whisk in the sour cream until fully incorporated. Adjust seasoning to taste, sprinkle with parsley, and serve hot.

Blended Soup Option:

• For a creamy potato soup, use an immersion blender or potato masher to blend or mash the potato chunks to your desired consistency. Alternatively, transfer half of the soup to a blender, then puree and return to the pot to serve.