Ingredients
Soup
- 2 tbsp olive oil
- 1 small yellow or white onion, diced
- 1 shallot, chopped
- 4 garlic cloves, minced
- 3 large leeks, thinly sliced and well rinsed (white and light green parts)
- 5–6 medium russet potatoes, peeled and cubed
- 6 cups vegetable broth
- 2 tbsp nutritional yeast
- 2 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp dried oregano
- 2 tbsp fresh lemon juice
- ½ cup unsweetened plant-based milk
- Salt and freshly ground black pepper, to taste
To Serve
- Fresh parsley, chopped
- Freshly ground black pepper
Servings
Yields
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Linked Recipes
Preparation
Step 1
Heat the olive oil in a large pot over medium heat. Add the onion, shallot, and garlic and sauté for 3–5 minutes until fragrant and softened.
Step 2
Add the sliced leeks and continue cooking for another 3–5 minutes until they begin to soften.
Step 3
Stir in the potatoes, rosemary, thyme, oregano, salt, and pepper. Cook for about 3 minutes.
Step 4
Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are fork tender.
Step 5
Remove from the heat and stir in the plant-based milk, nutritional yeast, and lemon juice. Taste and adjust the seasoning as needed.
Step 6
Blend with an immersion blender until smooth and creamy, or leave a little texture if preferred.
Step 7
Serve warm garnished with fresh parsley and freshly ground black pepper.
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