Vegan. Delicious. Creamy. Yum!
POTATO LEEK SOUP
1 tablespoon Olive oil, coconut oil, or ghee
3 large leeks, white and light green parts only, sliced
2 garlic cloves, sliced
1 teaspoon freshly chopped rosemary
6 medium size Yukon potatoes, peeled and chopped into cubes
4 cups low-sodium vegetable stock
3 cups water
Cracked black pepper and salt to season
½ cup nutritional yeast
½ to 1 tablespoon of lemon juice
Hot pepper-infused olive oil (optional)
1.In a large pot, add a tablespoon of oil, and heat over a low flame.
2.Add the leeks and garlic and sauté the leeks for about 3 to 5 minutes over low.
3.Add the potatoes, rosemary, vegetable broth, and water
4.Simmer for 15-20 minutes (until potatoes are tender)
5.When the potatoes are tender, add the nutritional yeast and stir thoroughly to combine
6.Blend half the soup in a high-speed blender until smooth and creamy, and return it to the pot
7.Add the lemon juice and season with salt and freshly cracked pepper
8.Garnish with a little rosemary, cracked pepper and a drizzle of hot pepper-infused olive oil
2018 Lisa Roberts Hurd