Vegan or Plant Based Chunky Potato Miso Soup

Note to self:  write down recipe for chunky potato miso soup!

Lunch soup for one or two (while listening to Bolero):

2 small russet potatoes, washed, peeled and chopped to bite size chunks
3 small new red potatoes, same but leave peel on
1/2 cup sliced baby bok choy stalks
Dash of salt
Dash of Bragg 24 herb seasoning mix
2 teaspoons white miso paste
Enough tap water to cover potatoes
Bring to boil in 2 quart saucepan and boil hard for about 8 minutes or until tender and water has reduced by half.  Turn of the heat and mash about half of the potatoes leaving the rest chunky.  Add a splash of almond milk, a pinch of white pepper, and one finely diced stalk of celery and return to medium heat for two minutes before pouring into a serving bowl.  Garnish with a teaspoon of Tofutti Sour Cream (non-dairy) and fresh dill.  Optional toppings; TVP Bacon-like bits and/or non-dairy cheddar cheese shreds.  No onion for me but you go right ahead.  Hint, if soup is too thin add a sprinkling of potato buds to help thicken it up.