Potato-Leek Soup

Vegan. Delicious. Creamy. Yum! 



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