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In a large soup pot over medium-high heat, add ½ cup of the vegetable stock and sauté the onion, leeks, celery, and carrot until tender. Add the red pepper flakes and cook briefly.
Add the remaining 2 quarts vegetable stock and the potatoes, bringing them to a boil. Turn down the heat to a medium and cook the potatoes until tender.
In a separate bowl, combine the water and flour and whisk until smooth. Add to the soup mixture.
Add the Cashew Cream, mushrooms, lemon juice, nori pieces, nutritional yeast, salt, and pepper. Simmer until the flavors are well blended and the consistency is creamy, stirring frequently.
Garnish with smoked paprika.