As winter ends and spring nears, this soup is a nice bridge between the two. It's super creamy and very flavorful with minimal ingredients. It makes a large batch, so you can freeze some for another day as well!
Heat olive oil on low heat in large pot. Add sliced leeks and saute until fragrant and softening, 3-4 minutes. Add potatoes, broth, water, bay leaves, and rosemary and bring to a gentle boil. Reduce to a simmer, cover pot and let cook for 20-30 minutes until potatoes are easily mashed.
Add coconut milk if using, nutritional yeast, lemon juice, salt and pepper to taste, and blend until creamy, using either an immersion blender, or regular blender in batches. Serve and enjoy!
This soup makes a lot, and it freezes beautifully.
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com